Abstract
ABSTRACTHigh‐methoxyl (HM) pectin/sugar gels are viscoelastic materials whose elastic (storage modulus, G′) and viscous (loss modulus, G″) characteristics can be measured by dynamic rheological technique. At 10C, over the frequency range 0.1–10 Hz, magnitudes of G′ and G″ of glucose gels were higher than those of fructose gels. Magnitudes of G′ and G″ of both sugar gels increased with pectin concentration according to power laws; the increase in G′ was higher than that of G″. Much useful information on food gels can also be obtained by following the sol‐gel transition process. Complex viscosity (η*) at 1 Hz was used to follow structure development (SD) and SD rate during sol‐gel transition of pectin‐fructose/glucose dispersions. Integrated average viscosities and SD rates were also higher for glucose gels than for fructose gels.
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