Mango-alginate gels: Characterization by objective and subjective attributes

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.