00000ctm a22000003a 4500 UP-99796217608257354 Buklod 20080213140355.0 a r |||| u| ta 080213s1978 xx d r |||| u| (iLib)UPD-00004270273 dche eng LG 993.5 1978 F66 D44 De Guzman, Leila T. Effects of some factors on the gelation of commercially prepared "Gulaman" bars (Agar-Agar) Leila T. de Guzman ; Virginia B. Magluyan, adviser. 1978. 53 leaves ill. Thesis (BSFT)--University of the Philippines Diliman A study on the rate of dissolution of commercially prepared "gulaman" bars showed that a "gulaman" concentration of 4.3% dissolved fastest compared to concentrations of 3.3%, 2.2% and 1.6%. Moreover, using the above concentrations the gelling properties of each sample was determined based on time of gelation, temperature of gelation, viscosity of the sol, rigidity of the gel, temperature of solation and yield. General acceptability ratings of each sample was also taken. The concentration of 4.3% that gave the most desirable appearance and texture was used in the second phase. The second phase included the study of the combined effects of temperature, pH, and percent soluble solids on the gelling properties of "gulaman". The effect of very low pH was not altered inspite of the increase in the amount of soluble solids or cooling the sol at refrigeration temperature of 17 to 20°C. At pH 2, no gelation occurred. At a higher pH, pH 5 and pH 8, gelation took place. The amount of soluble solids, however, affected the rigidity of the gel. At these pH values, the sample with 15% soluble solids were a little more rigid than those with 30% soluble solids. Samples cooled at room temperature and at refrigeration temperature did not differ much in rigidity, although they showed significant results or differences in the time and temperature of gelation. The low temperature atmosphere of the refrigerator promoted faster gelling time and lower gelation temperature. Agar as food. Magluyan, Virginia B. UPIANA UPD DCHE LG 993.5 1978 F66 D44 Thesis