The Structure-Forming Potential of Selected Polysaccharides and Protein Hydrocolloids in Shaping the Properties of Composite Films Using Pumpkin Purée

The work aimed to investigate the rheological properties and gelling process of selected film-forming solutions obtained based on hydrocolloids, such as sodium alginate, highly methylated pectin, soy protein isolate with addition pumpkin purée. It was found that both concentration hydrocolloid purée affected parameters. non-linear nature flow curves demonstrated, which allowed be described using Ostwald de Waele model. structure-forming substance apparent viscosity composite solutions. Considering applied parameters, only gelation temperature gelatin possible determine. Additionally, degassing resulted in reduction aeration degree smoothening edible films’ surface.