Effect of Soybean Dietary Fiber on the Sensory Attributes of Gellan Gum Gel

摘要

The effects of soybean dietary fiber (SDF) on the texture of gellan gum gel in the presence and absence of added calcium chloride or sodium chloride were examined by a sensory evaluation. The concentrations of SDF were 3/100, 9/100 and 12/100, the calcium chloride concentration was 2 mM, and the sodium chloride concentration was 50mM. The "color" was deeper with higher concentration of SDF.