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Mango gels: Characterization by small-deformation stress relaxation method.

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Relation http://ir.cftri.com/11573/
http://dx.doi.org/10.1016/j.jfoodeng.2014.01.010
 
Title Mango gels: Characterization by small-deformation stress relaxation method.
 
Creator Roopa, B. S.
Suvendu, Bhattacharya
 
Subject 05 Texture
06 Mango
 
Description Mango based alginate gels were formed by varying the concentrations of mango juice (50–92%), sodium
alginate (3–5%), glucono-d-lactone (1.5–2.5%) and calcium orthophosphate (1.5–2.5%) employing a second
order central composite rotatable design. These gels were characterized by applying the method
of small-deformation stress relaxation to obtain parameters such as initial stress, residual stress, extent
of relaxation and relaxation time (k). The initial and residual stresses showed high values when mango
juice concentration was low (50.0–60.5%). The mango juice had a strong negative linear effect (significant
at p 6 0.01) followed by the positive effects of sodium alginate and glucono-d-lactone (GDL) (p 6 0.01). A
method for the textural categorization of gels based on relaxation time (k) was proposed. A k value less
than 1 s offered a highly soft gel while P100 s gave a good set hard gel; medium soft textured gels
resulted for k values between 1 and 10 s while good set textured gels were associated with
10 s < k < 100 s. The application of principal component analysis (PCA) indicated that the concentrations
of mango juice and alginate offered the dominating effects on the stress relaxation related indices.
 
Publisher Elsevier
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11573/1/Journal%20of%20Food%20Engineering%2C%20Volume%20131%2C%20June%202014%2C%20Pages%2038-43.pdf
Roopa, B. S. and Suvendu, Bhattacharya (2014) Mango gels: Characterization by small-deformation stress relaxation method. Journal of Food Engineering, 131. pp. 38-43.