|
| 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] |
|
