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Texture, microstructure and consumer preference of mango bars jellified with gellan gum
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Orientador(es)
Resumo(s)
Studies for the development of a novel convenient fruit product based on mango puree and gellan gum
were carried out. Two gellan types (low acyl-L and high acyl-H) used in specific L/H ratios (75/25, 50/50,
25/75) for an overall concentration of 1 g of gellan/100 g of puree were tested, in order to design different
mango bars. The influence of the L/H gellan ratio on their texture properties (TPA and SR tests),
microstructure (Cryo-Scanning Electron Microscopy) and texture sensory acceptance (Preference-
Ranking test) was studied. The results obtained enabled to separate the bars in two groups: the ones
showing greater hardness and brittleness (only L gellan, and L/H at the ratios of 75/25 and 50/50); and
those presenting a softer structure with higher cohesiveness and springiness values (L/H of 25/75 and
only H gellan). The microstructure of mango bars was consistent with the texture results. Those presenting
higher hardness have shown a microstructure composed of a denser biopolymer network with
lower pore size; while for softer bars with higher springiness, larger pores and thin strings were
observed. From the Preference-Ranking test, the most appreciated mango bar in terms of texture was the
one prepared with a L/H ratio of 25/75.
Descrição
Palavras-chave
mango jellified bars gellan gum texture sensory analysis microstructure
Contexto Educativo
Citação
LWT - Food Science and Technology 62 (2015) 584-591
Editora
Elsevier