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The Scientific World Journal
Volume 2012, Article ID 967407, 12 pages
Review Article

General Analytical Schemes for the Characterization of Pectin-Based Edible Gelled Systems

Department of Food Science, Engineering and Technology, University of Tehran, Karaj 31587-77871, Iran

Received 17 October 2011; Accepted 6 December 2011

Academic Editors: S. Baboota and Y. Tabata

Copyright © 2012 Maryam Haghighi and Karamatollah Rezaei. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Pectin-based gelled systems have gained increasing attention for the design of newly developed food products. For this reason, the characterization of such formulas is a necessity in order to present scientific data and to introduce an appropriate finished product to the industry. Various analytical techniques are available for the evaluation of the systems formulated on the basis of pectin and the designed gel. In this paper, general analytical approaches for the characterization of pectin-based gelled systems were categorized into several subsections including physicochemical analysis, visual observation, textural/rheological measurement, microstructural image characterization, and psychorheological evaluation. Three-dimensional trials to assess correlations among microstructure, texture, and taste were also discussed. Practical examples of advanced objective techniques including experimental setups for small and large deformation rheological measurements and microstructural image analysis were presented in more details.