Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum

Figures & data

Figure 1. (A) Digital images of MP/GG mixed gels obtained by CLSM at different GG concentrations (0.0000–0.2000% w/v). The scale bars represent 20 μm. (B) z-stack image of MP gel without GG addition. (C) z-stack image of MP/GG mixed gel (0.2% w/v GG).

Figure 2. Texture parameters obtained from the CLSM digital images as a function of the GG concentration (0–0.2% w/v).

Figure 3. Box plot representations obtained from the pore size distributions of the rennet-induced MP/GG mixed gels.

Table 1. Penetration parameters (firmness and force at break) of rennet-induced milk protein gels (MP 20% w/v, GG 0–0.2000% w/v).

[GG] (% w/v)	Firmness (N/mm)	Force at break (N)
0.0000	0.09 ± 0.03^ac	0.17 ± 0.02^a
0.0250	0.11 ± 0.02^ab	0.19 ± 0.02^a
0.0325	0.13 ± 0.01^b	0.20 ± 0.01^a
0.0500	0.132 ± 0.009^b	0.19 ± 0.01^a
0.0750	0.06 ± 0.01^c	0.21 ± 0.02^a
0.1000	0.016 ± 0.004^d	0.5 ± 0.2^b
0.1500	0.0080 ± 0.0002^d	–
0.2000	0.0078 ± 0.0002^d	–

Mean values with different letters are significantly different (p ˂ 0.05).

Figure 4. Force–displacement curve obtained from the penetration test determinations.

Figure 5. Water-holding capacity as a function of GG concentration for rennet-induced MP/GG mixed gels. The dotted line represents the result obtained for the gel sample without GG addition.