Vol. 7, Issue 7 (2018)
Hydrogels for potential food application: Effect of sodium alginate and calcium chloride on physical and morphological properties
Navjot Kaur, Baljit Singh and Savita Sharma
The purpose of present work was to study the effect of hydrocolloids and divalent ions on physical and morphological properties of beads (Imitated fruit pieces). Dropping method was followed to prepare alginate beads, involving cross linking of sodium alginate in calcium chloride solution. The effect of different concentration of alginate and divalent ion on the particle size, drying rate, color, gelling time and surface characteristics (SEM) was observed. The size and surface characteristics of the beads were significantly affected depending upon the sodium alginate and calcium chloride concentration. The beads with best characteristics were selected on the basis of physical and sensory evaluation. Based on the results the 2 % (w/v) sodium alginate and 3 % (w/v) calcium chloride concentration was used to prepare sugar loaded alginate beads. The sugar loaded beads were assessed for storage stability and found to be acceptable up to 30 days at ambient temperature. These imitated fruit can be used in various food products like dairy and bakery products or as topping in food products.
How to cite this article:
Navjot Kaur, Baljit Singh, Savita Sharma. Hydrogels for potential food application: Effect of sodium alginate and calcium chloride on physical and morphological properties. Pharma Innovation 2018;7(7):142-148.