# _Psyllium_ and _Laminaria_ Partnership--An Overview of Possible Food Gel Applications
## 3 Results and Discussion
### Texture Properties of the Laminaria-Psyllium Gel Systems  
Texture is a major quality parameter, and is crucial for consumer acceptance. Figure 4 presents the texture profiles of the samples and the commercial references. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Samples** & \(\mathbf{G^{\prime}}\) & & \(\mathbf{G^{\prime\prime}}\) & \\ \hline  & \(\mathbf{\alpha^{\prime}}\) & \(\mathbf{b^{\prime}}\) & \(\mathbf{\alpha^{\prime\prime}}\) & \(\mathbf{b^{\prime\prime}}\) \\ \hline
**Psy (Control)** & \(436.8\pm 15.4\) & \(0.153\pm 0.002\) & \(104.8\pm 7.0\) & \(0.071\pm 0.011\) \\
**PsyL** & \(323.0\pm 18.2\) & \(0.149\pm 0.005\) & \(79.6\pm 2.4\) & \(0.090\pm 0.005\) \\ \hline
**Lo.Psy\_25.75** & \(1689.3\pm 20.8\) & \(0.124\pm 0.000\) & \(344.2\pm 2.7\) & \(0.022\pm 0.000\) \\
**Lo.Psy\_50.50** & \(6819.9\pm 103.8\) & \(0.148\pm 0.002\) & \(1584.5\pm 28.3\) & \(0.049\pm 0.002\) \\
**Lo.Psy\_75.25** & \(0.5\pm 1816.6\) & \(0.158\pm 0.002\) & \(5485.0\pm 434.5\) & \(0.119\pm 0.001\) \\ \hline
**LoUS.Psy\_25.75** & \(1681.6\pm 3.5\) & \(0.121\pm 0.000\) & \(331.9\pm 2.8\) & \(0.019\pm 0.000\) \\
**LoUS.Psy\_50.50** & \(6239.3\pm 543.3\) & \(0.146\pm 0.002\) & \(1442.5\pm 122.0\) & \(0.049\pm 0.001\) \\
**LoUS.Psy\_75.25** & \(23,533.5\pm 1267.8\) & \(0.159\pm 0.001\) & \(5530.1\pm 331.8\) & \(0.116\pm 0.002\) \\ \hline \hline \end{tabular}  
* The goodness of fitting (R\({}^{2}\)) ranged from 0.995–0.997 for G’ and from 0.936–0.997 for G”.  
\end{table} 
Table 3: Power law parameters (\(\alpha^{\prime}\), \(\alpha^{\prime\prime}\), b\({}^{\prime}\), and b\({}^{\prime\prime}\)) of the gel samples with _Laminaria ochroleuca_ and _Psyllium_ husk, control, and PsyL. Figure 4: Texture profiles of Psy (control) and PsyL (**a**), _Laminaria-Psyllium_ gels (**b**), _Laminaria-Psyllium_ gels subjected to ultrasonic treatment (**c**), and commercial products (**d**). The differences in the texturograms reflect the different sizes and shapes of the commercial products. Each food system (e.g., jelly, mayonnaise, and baby food) presents texture properties that are specific, easily recognizable, and desired by the consumers. Despite the information given by the texture profile, the use of this methodology is very limited in the scientific literature. To our knowledge, no published studies refer to the texture features of commercial gelled products, therefore we show here some texture profiles of different commercial food products to illustrate the data for these systems to be used as a target for further product development. Based on these texture profiles (Figure 4d), three groups of samples can be discriminated: one composed of _Pate, Pet Food_ and _Jan;_ another with _Baby Food_ and _Guacamole_; and a third with _Jelly Gum_, whose graph is shown separately. In the first group of samples, the rupture point occurred at a low break distance, and the force reached a plateau until the probe retracted from the sample. This mechanical behavior was similar to what we found in LoUS.Psy_75.25 (Figure 4c) and has also been reported by [PERSON] and co-workers [PERSON] and co-workers [PERSON] and co-workers [PERSON] (2018) for pectin gels. The control and PsyL texture profiles (Figure 4a) were similar to the one obtained by [PERSON] et al. [PERSON] et al. (2018) for fruit jellies with _Psyllium_, although with much lower magnitude. From the texture profiles depicted, the firmness, adhesiveness, and cohesiveness values were calculated (Table 4). In general, it can be said that the firmness of the _Laminaria-Psyllium_ system is independent of the level of _Laminaria_ incorporation and the ultrasonic (US) pre-treatment. On the other hand, there are strong negative correlations between the adhesiveness (r = \(-\)0.888, \(p\) < 0.05) and cohesiveness (r = \(-\)0.844, \(p\) < 0.05) parameters and _Laminaria_ concentration, and again, the US pre-treatment did not make any change. The fact that adhesiveness can be adjusted by keeping the firmness values constant could be useful in product development.