SOME PHYSICAL AND PHYSICOCHEMICAL PROPERTIES OF JELLY GELATINE DESSERTS PREPARED WITH WATER, ORANGE JUICE AND SUGAR

The present study deals with investigations of some physical and physicochemical parameters of gelatine jelly desserts. Gels with different content of water or orange juice were prepared at varying gelatine and sugar content. Young‘s modulus, firmness, work of shear, pH, electric conductivity, index of refraction, and their dependences were evaluated and analysed with respect to the jelly content. The results show that the mechanical parameters have higher values for the orange juice-based hydrogels, which correlates to their lower pH and higher conductivity. The index of refraction corresponds to the physical density and it decreases linearly with the gelatine and sugar contents.