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Effect of Hogweed Pectin on Rheological, Mechanical, and Sensory Properties of Apple Pectin Hydrogel

This study aims to develop hydrogels from apple pectin (AP) and hogweed pectin (HP) in multiple ratios (4:0; 3:1; 2:2; 1:3; and 0:4) using ionotropic gelling with calcium gluconate. Rheological and textural analyses, electromyography, a sensory analysis, and the digestibility of the hydrogels were d...

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Principais autores: Sergey Popov, Vasily Smirnov, Daria Khramova, Nikita Paderin, Elizaveta Chistiakova, Dmitry Ptashkin, Fedor Vityazev
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2023-03-01
coleção:Gels
Assuntos:
low-methyl-esterified pectin
hydrogel
ionotropic gelation
texture
rheology
electromyography
Acesso em linha:https://www.mdpi.com/2310-2861/9/3/225
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