# _Psyllium_ and _Laminaria_ Partnership--An Overview of Possible Food Gel Applications
## 3 Results and Discussion
### Color Evaluation of Samples  
From the color evaluation results presented in Table 2, the _Psyllium_ gels (control and PsyL) only differed in terms of their chromatic parameters, which could be of importance depending on the desired application.  
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Samples** & **Moisture** & **Ash** & **Sulphates** \\ \hline  & **(\%)** & **(\%, d.b.)** & \\ \hline _Laminaria ochroleuca_[17] & \(9.20\pm 0.07\) & \(35.01\pm 0.31\) & \(2.21\pm 0.10\) \\ \hline _Psyllium_ husk (160–315 \(\mu\)m) & \(9.03\pm 0.31\) h & \(2.98\pm 0.05\) g & \(0.09\pm 0.00\) e \\ \hline
**Psy (control)** & \(95.83\pm 0.08\) a & \(2.91\pm 0.18\) g & \(0.20\pm 0.00\) e \\ \hline
**PsyL** & \(93.58\pm 0.06\) b & \(18.01\pm 1.83\) f & \(0.98\pm 0.00\) d \\ \hline
**Lo.Psy\_25.75** & \(91.73\pm 0.03\) c & \(24.75\pm 0.51\) d & \(1.75\pm 0.01\) c \\
**Lo.Psy\_50.50** & \(87.50\pm 0.06\) e & \(33.08\pm 0.24\) b & \(2.20\pm 0.07\) a,b \\
**Lo.Psy\_75.25** & \(84.48\pm 0.22\) g & \(36.02\pm 0.23\) a & \(1.98\pm 0.13\) b,c \\ \hline
**LoUS.Psy\_25.75** & \(91.66\pm 0.12\) c & \(21.91\pm 0.71\) e & \(1.78\pm 0.02\) c \\
**LoUS.Psy\_50.50** & \(87.78\pm 0.13\) d & \(30.34\pm 0.41\) c & \(2.14\pm 0.11\) a,b \\
**LoUS.Psy\_75.25** & \(85.18\pm 0.12\) f & \(34.71\pm 0.37\) a,b & \(2.25\pm 0.01\) a \\ \hline \hline \end{tabular}  
* Psy (control), _Psyllium_ gels prepared in water; PsyL, _Psyllium_ gels prepared in autohydrolysis liquor; _Laminaria-Psyllium_ gels: Lo.Psy\_25.75, Lo.Psy\_50.50, and LoPsy\_75.25; _Laminaria_ with ultrasonic treatment-Psyllium_ gels: Lo.PSy\_25.75, Lo.US.Psy\_50.50, and LoUSPsy\_75.25. Data are presented as the mean \(\pm\) sd. Different letters in a column show significantly different data values at the \(p<0.05\) level.  
\end{table}
Table 1: Moisture, ash, and sulfate content of _Laminaria ochroleuca_, _Psyllium_ husk, and the developed gels.  
As expected, the lightness (L*) of the gel samples decreased with the incorporation of _Laminaria_, although significant differences were only registered between the _Laminaria-Psyllium_ 25.75 and _Laminaria-Psyllium_ 75.25 samples. It is noteworthy that the color parameters of the gel samples with the highest _Laminaria_ content were like those obtained in the puree-like mixtures [14]. Moreover, the color parameters L* (Lo.Psy: r = \(-0.928\), \(p=1.3\times 10^{-9}\); LoUS.Psy: r = \(-0.920\), \(p=9.3\times 10^{-9}\)) and a* (Lo.Psy: r = \(-0.849\); \(p=1.2\times 10^{-6}\); LoUS.Psy: r = \(-0.913\), \(p=2.0\times 10^{-8}\)) were strongly negatively correlated with _Laminaria_ content in the gel formulations.  
The \(\Delta\)E* between the _Laminaria-Psyllium_ gels and the control ranged from 4.5 to 8.2, increasing with the increase in the _Laminaria_ content in the system. These values indicate that the consumer would distinguish between the two samples compared [25].  
It should be pointed out that the gels proposed here are not finished products. In this sense, the color of the final food gel product could be optimized by considering these findings and according to the desired final color.