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

Abstract

The textural characteristics of gels formed with green gram (Vigna radiata L.) flour at different concentrations (8-14 g/100 g, dry solid basis) along with selected cations were studied. Gels were prepared at different concentrations of monovalent (NaCl) and divalent (CaCl2 and FeSO4) cations. A minimum concentration of 10 g/100 g green gram was needed to obtain a well set gel having adequate integrity, and textural (fracture strain 42-43%) and sensory characteristics (categorized as best gel by panel). The gel forming ability improved with an increase in concentrations of CaCl2 and FeSO4, while a high level (2 g/100 g) of NaCl was required for a well set gel having a fracture strain of about 43%. Acceptable gel with the desirable sensory attributes could be achieved with green gram at a concentration of 10 to 11 g/100 g. The presence of 0.5 g/100 g of CaCl2 or 0.2 g/100 g of FeSO4 could offer a gel with a green gram solid concentration of 9 g/100 g. Protein digestibility of the raw sample (55 g/100 g) improved to 89 g/100 g on gelling.