|
Sample ingredients | Experimental setup | Recorded parameters | Reference(s) |
|
Strawberry, peach, and pectin (jam) | Puncture test, Stevens LFRA texture analyzer; probe; spherical; 12.7 mm diameter; speed: 0.5 mm/s; penetration depth: 20 mm; samples shape and size: cylindrical, 56 mm diameter | Break load value (gel strength) | Carbonell et al. [13] |
|
ALMP and grape juice (jelly) | TPA, TAX-T2 texturometer (stable microsystems); probe: cylindrical; 2.5 cm diameter; depth: 4 mm; speed: 2 mm/s; sample shape and size: cylindrical, 30 mm diameter; 40 mm height | Hardness Cohesiveness | Sousa et al. [14] |
|
Apple pomace, quince (natural pectin sources), and sugar (jelly) | TPA universal testing machine (MTS synergy 200H) compression depth: 3 mm; speed: 20 mm/min; sample shape and size: rectangular, 1 cm width; 2 cm length, 1 cm thickness | Hardness Cohesiveness | Royer et al. [15] |
|
Fish paste and ALMP (fish gel) | TPA, TA-XT2i texturometer (Stable Micro Systems, Viena Court, England); probe: aluminum cylindrical, P/50, 50 mm diameter, speed: 60 mm/min compression depth: at 75% initial sample height; sample shape and size: cylindrical, 19 mm diameter, 30 mm length | Fracturability Hardness Cohesiveness Springiness | Ramírez et al. [4] |
|
Fish paste and ALMP (fish gel) | Puncture test; probe: spherical, P/0.5 s, 12 mm diameter; speed: 60 mm/min compression depth: 75% initial sample height | Breaking force Gel strength Gel deformation |
Ramírez et al. [4] |
|
ALMP and carrageenan, (dairy gelled dessert) | Penetration test, texture analyser TA-XT2i (stable microsystems, Surrey, UK); probe: 1/2 inch cylindrical, Depth: 12 mm, speed: 1 mm/s | Firmness Adhesiveness Fracture point | Arltoft et al. [2] |
|