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Fabricated Mango Pulp-Gellan Gels: Effect of Selected Additives on Rheological and Sensory Attributes

Shipra, Tiwari and Suvendu, Bhattacharya (2016) Fabricated Mango Pulp-Gellan Gels: Effect of Selected Additives on Rheological and Sensory Attributes. Journal of Food Quality, 39. pp. 545-558.

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Abstract

Studies were carried out to develop nutritious gels using gellan gum (1–2%, w/w), mango pulp (0–40%), sugar (0–20%) and ferrous sulfate (0–0.10%). Ferrous sulfate was added as the source of iron in the gels. In addition, flaxseed powder (0– 10%) and whey protein concentrate (WPC) (0-5%) were incorporated to selected gel samples. The storage modulus (G0) of the sols varied widely from 0.47 to 7,147.50 Pa, and depended on the levels of the four variables. The loss modulus (0.21–626.40 Pa) of sols was mostly affected by mango pulp. Fracture strain of the gels varied between 10.4 and 57.5%; it was mainly affected by the concentrations of mango pulp followed by FeSO4 and sugar. The optimized gel, produced with gellan, pulp, sugar, FeSO4, flaxseed powder and WPC, resulted in the sensory overall acceptability of 8.2 and the desirability index of 85.8%. These results are expected to be useful for developing chewy/springy fabricated gels.

Item Type: Article
Uncontrolled Keywords: Fabricated gel fruit source rheological sensory attributes
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Nov 2016 10:59
Last Modified: 08 Nov 2016 10:59
URI: http://ir.cftri.com/id/eprint/12423

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