Textural properties of soygel with added alginate and pectin.

Effect on alginate, pectin and Ca salts on textural properties of whole soybean gel(soygel) was investigated. The soygel was prepared by addition of sodium alginate, pectin and Ca salts into whole soy flour(300 mesh, WSF) suspension followed by through mixing. Addition of sodium alginate or pectin into WSF suspension significantly increased the hardness, adhesiveness and cohesiveness of the gel. The most uniform gel was obtained by addition of sodium alginate or pectin, while their mixture rather decreased the textural properties. Sensory evaluation by ranking test for the gels showed that 12% sodium alginate and 0.125g WSF produced the most desirable gel in terms of elasticity, uniformity, smoothness and total acceptability, followed by 12% sodium alginate and 0.12g Ca (50 : 50). From the results, the optimal preparative conditions for soygel were suspension of WSF in 10 times of water(v/w), addition of 12% sodium alginate(w/w of WSF) and 12.5% or Ca (50 : 50) into WSF suspension followed by gel formation at .