Texturization of Sweetened Mango Pulp: Optimization using Response Surface Methodology |
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Authors: | CLAIRE MOUQUET JEAN-CLAUDE DUMAS STEPHANE GUILBERT |
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Affiliation: | Authors Mouquet, Dumas, and Guilbert are with the Centre ?Etudes et ?Expérimentation en MScanisation Agricole et Technologie alimentaire (CEEMAT), 73 rue Jean-Francois Breton, Domaine de Lavalette, 34000 Montpellier, France. |
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Abstract: | Sugar added mango pulp was texturized with alginate. To optimize both the mechanical properties and thermostability of the products, an experimental design was used combined with response surface methodology. Alginate concentration was the major factor affecting mechanical properties of texturized pieces with higher strength as the gelling agent concentration increased. Furthermore, gel strength and thermostability generally increased as calcium and glucono-δ-lactone concentrations, and/or heat treatment duration increased. As large quantities of sweetened pulp were used, texturized pieces with high dry matter content and good flavor qualities were obtained. |
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Keywords: | gelation fruit analog mechanical properties texturization thermostability |
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