Record Details

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

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12423/
http://dx.doi.org/10.1111/jfq.12212
 
Title Fabricated Mango Pulp-Gellan Gels: Effect
of Selected Additives on Rheological
and Sensory Attributes
 
Creator Shipra, Tiwari
Suvendu, Bhattacharya
 
Subject 06 Mango
31 Food Additives
 
Description 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.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12423/1/Journal%20of%20Food%20Quality%2039%20%282016%29%20545%E2%80%93558.pdf
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.