Effect of Concentration and Cations on Texture of Green Gram (Vigna radiata L.) Gels

Figures & data

TABLE 1 Method of Evaluation of Different Sensory Attributes

Sensory attributes	Definition	Method of determination	Standards used
Time of gelling	Time required to form the gel	Tilting petri plate containing the sol. 1: Most quickly forming 9: Most slowly forming
Hardness	Force required to press the gel	By compressing the product between the thumb and forefinger and perceive	1: Cream cheese 9: Hard cheese
Stickiness	Amount that sticks to fingers while releasing the fingers after pressing sample gently by thumb and forefinger during hardness measurement	Defined as to what extent the sample sticks to fingers. Score 1 (no stickiness) and 9 (extremely sticky)	1: Bread cheese 9: Chewing gum
Cohesiveness	Pulling the gel sample to separate it completely	Degree to which a substance can be deformed before it breaks. Score 1 (no cohesiveness) and 9 (extremely cohesive)	1: Muffin 9: Dried grape
Springiness	Rapidity of recovery from the deformed product after the deforming force is removed	How much the sample reverses back when remove the finger after compressing the gel	1: Cream cheese 9: Gelatin dessert
Spreadability	Ease of spreading the gel sample	Assessed by spreading on a slice of bread by a blunt knife	1: Groundnut oil 9: Fruit jelly

TABLE 2 Properties of Raw Flour and Dried Green Gram Gel Flour

Properties	Raw green gram	Green gram gel
Proximate composition
Moisture (g/100 g)	8.9 ± 0.4^b	5.5 ± 0.3^a
Fat (g/100 g)	1.2 ± 0.2^a	1.3 ± 0.2^a
Protein (g/100 g)	22.8 ± 0.9^a	23.4 ± 0.6^a
Ash (g/100 g)	2.1 ± 0.2^a	2.4 ± 0.2^a
Carbohydrate (by difference; g/100 g)	64.2	67.4
Nutritional and functional properties
Trypsin inhibitor (TIU/mg)	57.8 ± 1.5^b	2.2 ± 0.3^a
Starch digestibility (g/100 g)	44.0 ± 0.8^a	76.5 ± 1.4^b
Protein digestibility (g/100 g)	54.9 ± 1.1^a	89.2 ± 2.0^b
Water holding capacity (ml/g)	1.1 ± 0.1^a	5.1 ± 0.1^b

Values in the same row with different superscripts differ significantly at p ≤ 0.05.

TABLE 3 Instrumental Texture of Green Gram Gel with Cations

Concentration of green gram (%)	Peak stress (kPa)	Compression energy (mJ)	Fracture strain (%)
8	8.9 ± 0.9	16.4 ± 1.9	0.0 ± 0.0
9	15.1 ± 1.1	44.6 ± 2.5	15.3 ± 1.2
10	20.5 ± 1.4	69.8 ± 3.0	42.3 ± 2.1
11	23.8 ± 1.8	85.0 ± 12.1	43.7 ± 5.1
12	55.2 ± 3.6	214.0 ± 4.9	67.4 ± 2.7
14	61.1 ± 5.6	237.1 ± 33.1	0.0 ± 0.0
With 0.5% NaCl
8	8.7 ± 0.2	23.3 ± 0.8	10.0 ± 1.1
9	15.6 ± 0.3	43.7 ± 2.8	20.3 ± 4.5
10	20.4 ± 0.4	109.2 ± 5.0	58.6 ± 1.8
With 1% NaCl
8	7.1 ± 0.7	21.5 ± 0.9	14.1 ± 0.3
9	15.5 ± 0.5	41.7 ± 0.2	30.7 ± 0.5
10	20.7 ± 2.4	107.6 ± 8.1	61.3 ± 5.9
With 2% NaCl
8	8.4 ± 0.8	21.5 ± 1.8	29.2 ± 2.0
9	16.2 ± 0.3	46.4 ± 1.9	43.0 ± 2.7
10	23.5 ± 2.8	106.5 ± 5.0	62.5 ± 3.6
With 0.1% CaCl2
8	8.4 ± 0.9	22.8 ± 0.5	25.2 ± 1.2
9	15.1 ± 1.41	54.9 ± 2.81	41.0 ± 2.5
10	29.7 ± 1.4	128.9 ± 5.7	67.1 ± 4.5
With 0.3% CaCl2
8	8.2 ± 0.5	23.6 ± 1.9	36.0 ± 2.9
9	19.2 ± 1.5	62.5 ± 2.9	41.0 ± 2.9
10	32.8 ± 2.3	139.0 ± 2.5	67.4 ± 2.4
With 0.5% CaCl2
8	8.4 ± 0.2	24.8 ± 0.4	16.9 ± 1.1
9	24.3 ± 0.5	43.3 ± 1.7	43.6 ± 2.5
10	49.5 ± 2.6	216.7 ± 10.0	69.8 ± 4.9
With 0.1% FeSO4
8	9.0 ± 0.7	26.4 ± 1.7	33.4 ± 0.4
9	15.1 ± 0.5	44.6 ± 1.5	42.0 ± 2.4
10	23.5 ± 1.1	69.8 ± 3.0	50.4 ± 3.3
With 0.2% FeSO4
8	8.6 ± 0.9	31.1 ± 1.1	33.6 ± 1.9
9	22.7 ± 1.1	59.8 ± 2.5	44.1 ± 2.8
10	25.1 ± 2.1	91.3 ± 2.4	56.1 ± 2.5
With 0.3% FeSO4
8	9.9 ± 1.0	31.6 ± 1.0	36.6 ± 2.8
9	23.5 ± 0.4	75.3 ± 5.3	58.9 ± 2.1
10	39.6 ± 1.7	136.3 ± 6.0	62.6 ± 2.6

FIGURE 1 PCA biplot of the parameters of instrumental indices and sensory attributes of green gram gel at different concentrations of solids without using any cations.

TABLE 4 Sensory Assessment of Green Gram Gel with Cations

Concentration of green gram(%)	Time of gelling	Hardness	Stickiness	Cohesiveness	Springiness	Spreadability	Overall quality of gel
8	8.9 ± 0.5d	1.0 ± 0.2a	8.9 ± 0.5e	1.0 ± 0.4a	1.0 ± 0.3a	3.8 ± 0.4a	Poor setting, too soft
9	6.5 ± 0.5c	4.1 ± 0.2b	6.2 ± 0.2d	3.1 ± 0.3b	3.1 ± 0.5b	4.9 ± 0.5b	Poor setting, soft
10	4.2 ± 0.5b	5.2 ± 0.3c	4.9 ± 0.7c	6.2 ± 0.8c	6.2 ± 0.6c	8.5 ± 0.3e	Best
11	3.1 ± 0.6b	5.6 ± 0.5c	4.3 ± 0.6c	7.2 ± 0.6c	7.3 ± 0.5c	8.6 ± 0.4e	Best
12	2.0 ± 0.2a	8.2 ± 0.4d	3.3 ± 0.4b	8.0 ± 0.2c	8.1 ± 0.2d	7.0 ± 0.3d	Hard gel
14	1.5 ± 0.5a	8.9 ± 0.4d	1.4 ± 0.2a	8.6 ± 0.3d	8.6 ± 0.2e	6.2 ± 0.4c	Too hard
With 0.5% NaCl
8	8.9 ± 0.3d	1.2 ± 0.3a	8.5 ± 0.6e	2.1 ± 0.7a	1.3 ± 0.3a	4.4 ± 0.3b	Poor setting, too soft
9	6.4 ± 0.4c	2.2 ± 0.4b	7.2 ± 0.3d	3.8 ± 0.6b	3.2 ± 0.2b	5.9 ± 0.7c	Poor setting, soft
10	4.0 ± 0.3b	5.5 ± 0.6c	5.0 ± 0.4c	7.1 ± 0.8c	6.5 ± 0.6c	8.4 ± 0.2e	Best
With 1% NaCl
8	8.4 ± 0.5d	1.5 ± 0.4a	8.0 ± 0.6e	2.1 ± 0.6a	1.2 ± 0.7a	4.2 ± 0.6b	Poor setting, too soft
9	6.2 ± 0.6c	2.5 ± 0.3b	7.0 ± 0.3d	4.3 ± 0.5b	3.3 ± 0.5b	6.5 ± 0.5c	Poor setting, soft
10	4.0 ± 0.3b	5.4 ± 0.2c	4.9 ± 0.4c	7.4 ± 0.8c	7.1 ± 0.6c	8.6 ± 0.4e	Best
With 2% NaCl
8	7.2 ± 0.2d	1.3 ± 0.1a	7.8 ± 0.3e	2.5 ± 0.7a	1.5 ± 0.8a	5.0 ± 0.4b	Poor setting, too soft
9	5.3 ± 0.3c	3.4 ± 0.4b	6.8 ± 0.5d	4.5 ± 0.6b	3.5 ± 0.7b	6.6 ± 0.3c	Poor setting, soft
10	3.5 ± 0.5b	5.2 ± 0.5c	4.5 ± 0.4c	7.6 ± 0.4c	7.5 ± 0.6c	8.7 ± 0.2e	Best
With 0.1% CaCl2
8	8.4 ± 0.6d	1.2 ± 0.2a	8.8 ± 0.4e	1.5 ± 0.8a	1.5 ± 0.5a	4.8 ± 0.4b	Poor setting, too soft
9	6.2 ± 0.7c	2.5 ± 0.4b	8.0 ± 0.3d	3.0 ± 0.7b	2.5 ± 0.5b	6.7 ± 0.6c	Poor setting, soft
10	4.0 ± 0.8b	6.0 ± 0.6c	5.0 ± 0.5c	8.1 ± 0.6c	7.5 ± 0.5c	8.8 ± 0.3e	Best
With 0.3% CaCl2
8	7.2 ± 0.4d	1.0 ± 0.2a	8.4 ± 0.3e	2.2 ± 0.2a	2.2 ± 0.4a	5.1 ± 0.4b	Low setting, soft
9	5.3 ± 0.3c	3.2 ± 0.3b	7.8 ± 0.2d	3.5 ± 0.6b	3.5 ± 0.7b	6.7 ± 0.3c	Low setting, soft
10	3.4 ± 0.4b	5.9 ± 0.6c	4.9 ± 0.8c	8.4 ± 0.4c	8.1 ± 0.6c	8.8 ± 0.2e	Best
With 0.5% CaCl2
8	6.2 ± 0.4c	2.2 ± 0.4b	7.3 ± 0.7d	3.2 ± 0.3a	3.2 ± 0.8b	6.8 ± 0.3c	Low setting, soft
9	4.3 ± 0.6b	5.3 ± 0.5c	5.0 ± 0.5c	8.1 ± 0.4b	8.1 ± 0.4c	8.6 ± 0.3e	Best
10	2.4 ± 0.4a	6.1 ± 0.6c	4.2 ± 0.4c	8.9 ± 0.8c	8.8 ± 0.2d	8.7 ± 0.4e	Difficult to pour, slightly hard gel
With 0.1% FeSO4
8	7.3 ± 0.2d	3.0 ± 0.4b	8.5 ± 0.3e	3.2 ± 0.4a	2.0 ± 0.1a	6.8 ± 0.2c	Poor setting, too soft
9	5.5 ± 0.3c	4.0 ± 0.6b	7.6 ± 0.4d	5.5 ± 0.1b	6.1 ± 0.3b	7.6 ± 0.4d	Poor setting, soft
10	3.5 ± 0.4b	6.1 ± 0.6c	5.0 ± 0.2c	8.0 ± 0.6c	8.1 ± 0.7c	8.7 ± 0.2e	Best
With 0.2% FeSO4
8	6.1 ± 0.6c	3.5 ± 0.5b	8.0 ± 0.5d	4.2 ± 0.4b	2.5 ± 0.4b	7.3 ± 0.8d	Low setting, too soft
9	4.2 ± 0.8b	6.0 ± 0.5c	5.0 ± 0.3c	8.2 ± 0.2c	8.2 ± 0.8c	8.8 ± 0.4e	Best
10	2.2 ± 0.7a	6.2 ± 0.7c	4.8 ± 0.4c	8.7 ± 0.2d	8.4 ± 0.4c	8.9 ± 0.3e	Marginally hard
With 0.3% FeSO4
8	5.1 ± 0.3c	4.5 ± 0.4b	7.0 ± 0.4d	4.5 ± 0.9b	3.2 ± 0.7b	7.5 ± 0.5d	Low setting, too soft
9	3.4 ± 0.2b	6.0 ± 0.3c	4.9 ± 0.3c	8.2 ± 0.2c	8.1 ± 0.6c	8.8 ± 0.4e	Best
10	1.4 ± 0.4a	6.4 ± 0.4c	4.3 ± 0.4c	8.8 ± 0.2d	8.5 ± 0.8c	8.9 ± 0.5e	Marginally hard

Different letter in the same column indicate statistically different (p ≤ 0.05) samples; Scale: 9 point hedonic scale; Time of gelling: 1- Most quickly forming, 9- Most slowly forming; Hardness: 1- Most soft, 9- Extreme hard; Stickiness: 1- Least sticky, 9- Extremely sticky; Cohesiveness: 1- Least cohesive, 9- Extremely cohesive; Springiness: 1- No springiness, 9- Extremely springy; Spreadability: 1- Most difficult to spread, 9- Extremely easy to spread.