Investigation the influence of dietary fiber on the rheological properties of alginate beads

Z. Manev1*, N. Petkova2, P. Denev2, D. Ludneva1, S. Zhelyazkov1

1Food Research and Development Institute, 154 Vasil Aprilov, 4003 Plovdiv, Bulgaria
2Department of Organic Chemistry, Technological Faculty, University of Food Technologies, 26 Maritza, 4002 Plovdiv, Bulgaria

Abstract. During the current investigation experiments for the preparation of alginate beads with aqueous solutions of sodium alginate, calcium lactate or calcium dichloride and dietary fiber in different concentrations: inulin with varying degrees of polymerization, wheat bran and amidated apple pectin were carried out. The sodium alginate solutions were at constant concentration 3%, while calcium salts in 7% were applied for bead formation. It was proven that the rupture force of alginate beads was always higher than the pure model system regardless of the chemical structure of dietary fibers used. In the result of the carried research the dependence at a certain concentration was established at which the rupture force and deformation of the beads increased gradually.