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Abstract

     Agar, a polysaccharide extracted from red seaweed and especially in Gracilaria verrucosa – has good growing possibility in large quantities in Vietnam. Agar is widely used in food technology and some other fields as a viscous agent, thickness, emulsifier and food stabilizer. The study of the state, viscosity of the agar solution or hardness of the agar gel under the influence of Sodium carboxymethyl cellulose (CMC), temperature and agar concentration (Ca) provides the scientific basis for the effective application of agar in the fields of life. The state of agar solution was investigated in the range of 5÷60 °C, depended on the temperature of the structural formation as well as Ca contained in the solution. The agar formed a gel at Ca = 0.2% at room temperature, but the gelling temperature can be above 45 °C if Ca was above 1%. CMC (0.1÷1%) made increase the viscosity of the agar solution when increasing the added amount of CMC. Agar gel was formed at high concentration and low temperature that had a high gel strength, which was shown in hardness results when the Ca increased 5 times, the cutting force increased 4÷5 times and the penetrated force increased 7÷9 times, depending on the temperature of the gelation process. Visual observation, dynamic viscosity, hardness measurement by rheological analysis were used in this study.

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Author Biographies

Đinh Văn Hiện

Trung tâm Kỹ thuật Tiêu chuẩn Đo lường Chất lượng, Sở Khoa học và Công nghệ tỉnh Khánh Hòa

Nguyễn Thị Thanh Thúy

Khoa Công nghệ Thực phẩm, Trường Đại học Nha Trang

Trần Thị Huyền

Khoa Công nghệ Thực phẩm, Trường Đại học Nha Trang

Nguyễn Trọng Bách

Khoa Công nghệ Thực phẩm, Trường Đại học Nha Trang