Mango-alginate gels: Characterization by objective and subjective attributes

Roopa, B. S. (2025) Mango-alginate gels: Characterization by objective and subjective attributes. Food and Humanity, 4. pp. 1-8.

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Abstract

The formation of mango-alginate gels with four independent variables like mango juice (50–92 g/100 g), sodium alginate (3–5 g/100 g), glucono-δ-lactone (1.5–2.5 g/100 g) and calcium orthophosphate (1.5–2.5 g/100 g) was designed by employing a second order central composite rotatable design. The response functions studied are compressive textural parameters (maximum stress and Young’s modulus), sensory parameters (hardness, and springiness), rate of syneresis of mango gel and the power law model parameters like rigidity constant (k) and degree of concavity (n). The experimental results relating to the independent variables and response functions fitted well and show a correlation coefficient (r) value 0.773 and 0.996 (significant at p ≤ 0.01). The rigid gel texture reduces and yields very soft mango gel as the concentration of mango juice increases. As increase in the gelling agent concentration of 3–5 %, increases the elasticity and rigid textural property. The results of the optimization study show a wide variation in textural and sensory properties. A good mango gel can be set with a firm texture is a desirable product while very hard texture and high adhesive characteristics are undesirable.

Item Type:	Article
Uncontrolled Keywords:	Fruit gel, Large deformation, Optimization, Response surface methodology, Sensory
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 02 Emulsions 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions:	Food Engineering
Depositing User:	Somashekar K S
Date Deposited:	06 Mar 2025 06:29
Last Modified:	06 Mar 2025 06:29
URI:	http://ir.cftri.res.in/id/eprint/19221

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