Determination and numerical modeling of sugar release from model food gels

Abstract

In the present study, sugar release from food gels prepared with three different hydrocolloids; gelatin (GL (160, 200, and 250 bloom)), low methoxyl pectin (LMP), modified corn starch (MCS) was determined at quiescent (treatment 1, only mixing) and disruptive (treatment 2, mixing and shredding) conditions. According to the results, except for LMP gels in treatment 1, sugar release time increased depending on the hydrocolloid concentration in model gels and the lowest hydrocolloid concentration resulted in the shortest release time in both treatments (p < 0.05). In treatment 2, it was observed that the release times were shorter than treatment 1, and fractures in the gel had a significant effect on sugar release. Numerical model was developed for both treatments, which fitted well with the experimental data. The effective diffusivity values (D eff ) of sugar release from gels were found between 0.22 × 10 −8 -5.07 × 10 −8 m 2 /s and 1.37 × 10 −8 -18.47 × 10 −8 m 2 /s in treatments 1 and 2, respectively, showing that mixing process increased the D eff values significantly. In line with these results, the significant effect of gel texture on sucrose release was clearly demonstrated. • Hydrocolloid type and ratio was important factor for the sugar release rate. • Sugar release rate can be correlated with Young's modulus. • The sugar release process was successfully modeled numerically. • Texture of gels could be modified for controlled release using numerical modeling.