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Novel mango bars using gellan gum as gelling agent: rheological and microstructural studies
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Orientador(es)
Resumo(s)
This work aimed the development of mango bars, made with fresh mango puree and gellan gum. The
influence of gellan concentration as well as the ratio of LA (low-acyl) and HA (high-acyl) gellan on the
rheological and microstructural properties of the mango bars was studied. Rheological outcomes showed
that both LA and HA, and in mixtures, were able to produce jellified products, within a rather low
maturation time. Furthermore, a synergistic effect was observed at different ratios of LA/HA, enabling the
production of mango bars with intermediate viscoelastic properties. Higher values of the dynamic
moduli were perceived as the LA content increased. Confocal microscopy is in agreement with the
rheological results, revealing a weakening of the gel structure with the increasing percentage of HA.
Results suggest that 1 g of LA/HA 50/50 per 100 g of puree produces structures with suitable mechanical
properties. However, the results need to be correlated to texture and sensory analysis, before proceeding
to the next steps of product development
Descrição
Palavras-chave
fruit bars mango puree gellan rheology microstructure
Contexto Educativo
Citação
LWT - Food Science and Technology 62 (2015) 576-583
Editora
Elsevier