Effect of Degree of Compression on Texture Profile Parameters of Starch gels

압착율에 따른 전분 gel의 Texture Profile Parameter의 변화

Texture Profile Analysis (TPA) on cowpea and mung bean starch gels was performed with the Instron and the effect of the degree of compression on TPA parameters measured. Fracturability was almost independent of the degree of compression. hardness usually increased with increasing compression. Cohesiveness and chewiness decreased for mung bean starch gel as compression increases. Springiness in two starch gels increased a little from 55% to 65% compression and then decreased from 75% to 95% compression. Gumminess for mung bean starch gels decreased steeply from 55% to 75% compression, then it increased moderately up to 95% compression. Since the TPA parameters vary so widely with degree of compression, all TPA measurements should standardize the degree of compression.