Textural and structural properties of a <i>κ</i>‐carrageenan–konjac gum mixed gel: effects of <i>κ</i>‐carrageenan concentration, mixing ratio, sucrose and Ca²⁺ concentrations and its application in milk pudding

Abstract

Abstract BACKGROUND Mixtures of carrageenan and konjac gum are useful for specific applications in gel‐based foods. Focusing on the changes of textural and structural properties, the effects of κ ‐carrageenan and konjac ratio and sucrose and Ca 2+ concentrations on mixed gels were studied in this research. Furthermore, application of κ ‐carrageenan–konjac gum mixed gel to milk puddings was investigated. RESULTS There was a better synergistic effect when the ratio of κ ‐carrageenan and konjac was 7:3. The mixed gel containing 10 g kg −1 κ ‐carrageenan–konjac gum was characterized by higher hardness, chewiness, adhesiveness and resilience and denser network structure. Besides, the addition of 5–10 wt% sucrose or 0.02 wt% Ca 2+ could enhance the hardness, chewiness and adhesiveness of the mixed gel, as well as affording a denser network structure. For milk pudding, moderate hardness, chewiness and resilience could be obtained by adding 1.5 g kg −1 κ ‐carrageenan–konjac gum mixture. CONCLUSIONS This research provides useful information for the formation of κ ‐carrageenan–konjac gum gel and its application in milk pudding. © 2020 Society of Chemical Industry