Influence of composition on the resistance to compression of kappa carrageenan-locust bean gum-guar gum mixed gels: relationship between instrumental and sensorial measurements

Abstract The resistance to compression of kappa carrageenan-locust bean gum and carrageenan-locust bean gum-guar gum gels was studied by instrumental tests and by non-oral sensory evaluation. The study was performed in two series of 15 samples of 0.5 and 0.75% total hydrocolloid concentration (HC), the proportion of gum varying from 0 to 70%. The effects of type of gum and gum proportion, and their interaction on the different measured compression parameters—maximum rupture force, deformability moduli at two deformation ranges (10–20 and 20–30%), deformation to rupture and energy—were significant. These effects were also significant on some non-oral sensory parameters (P ≤ 0.05). Good correlations (0.87