Preparation of an agar-melon pulp gels in the presence of sorbite

  • A. Tanubaeva al-Farabi Kazakh National University
  • Sagadat Tazhibayeva al-Farabi Kazakh National University
  • Kuanyshbek Musabekov al-Farabi Kazakh National University
  • Azimbek Kokanbayev al-Farabi Kazakh National University
  • U. Baymenova Regional and Social Innovative University, Shymkent
  • A. Bitemirova outh Kazakhstan State Pedagogical Institute, Shymkent
DOI: https://doi.org/10.15328/chemb_2012_3202-206
Keywords: agar-agar, melon pulp, sweetener, sorbit, gel, strength

Abstract

Food gels based on agar and melon pulp were obtained and the features of their structure formation were studied. In order to reduce the sugar content sorbitol was introducted in the gels. On the curves of depending of the strength of the agar-melon pulp from sugar and sorbitol of 0.05%, a minimum similarity of the curves due to the fact that the composition of the agar and melon pulp contains pectin, interacting on the same mechanism of sugar and sorbitol. It is shown that the formation of the gel stipulated by hydrogen bonds and hydrophobic interactions.

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Published
2012-09-25
How to Cite
Tanubaeva, A., Tazhibayeva, S., Musabekov, K., Kokanbayev, A., Baymenova, U., & Bitemirova, A. (2012). Preparation of an agar-melon pulp gels in the presence of sorbite. Chemical Bulletin of Kazakh National University, 67(3), 202-206. https://doi.org/https://doi.org/10.15328/chemb_2012_3202-206
Issue
Vol 67 No 3 (2012): Chemical Bulletin of Kazakh National University
Section
Colloid and Nano Chemistry
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