Texture, microstructure and consumer preference of mango bars jellified with gellan gum
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/14064 |
Resumo: | 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. |
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Texture, microstructure and consumer preference of mango bars jellified with gellan gummango jellified barsgellan gumtexturesensory analysismicrostructureStudies 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.ElsevierRepositório da Universidade de LisboaDanalache, FlorinaBeirão-da-Costa, SaraMata, PaulinaDelgado Alves, VitorMoldao-Martins, Margarida2017-09-12T13:52:45Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/14064engLWT - Food Science and Technology 62 (2015) 584-591http://dx.doi.org/10.1016/j.lwt.2014.12.040info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:44:08Zoai:www.repository.utl.pt:10400.5/14064Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:59:57.400009Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Texture, microstructure and consumer preference of mango bars jellified with gellan gum |
title |
Texture, microstructure and consumer preference of mango bars jellified with gellan gum |
spellingShingle |
Texture, microstructure and consumer preference of mango bars jellified with gellan gum Danalache, Florina mango jellified bars gellan gum texture sensory analysis microstructure |
title_short |
Texture, microstructure and consumer preference of mango bars jellified with gellan gum |
title_full |
Texture, microstructure and consumer preference of mango bars jellified with gellan gum |
title_fullStr |
Texture, microstructure and consumer preference of mango bars jellified with gellan gum |
title_full_unstemmed |
Texture, microstructure and consumer preference of mango bars jellified with gellan gum |
title_sort |
Texture, microstructure and consumer preference of mango bars jellified with gellan gum |
author |
Danalache, Florina |
author_facet |
Danalache, Florina Beirão-da-Costa, Sara Mata, Paulina Delgado Alves, Vitor Moldao-Martins, Margarida |
author_role |
author |
author2 |
Beirão-da-Costa, Sara Mata, Paulina Delgado Alves, Vitor Moldao-Martins, Margarida |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Danalache, Florina Beirão-da-Costa, Sara Mata, Paulina Delgado Alves, Vitor Moldao-Martins, Margarida |
dc.subject.por.fl_str_mv |
mango jellified bars gellan gum texture sensory analysis microstructure |
topic |
mango jellified bars gellan gum texture sensory analysis microstructure |
description |
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. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015 2015-01-01T00:00:00Z 2017-09-12T13:52:45Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/14064 |
url |
http://hdl.handle.net/10400.5/14064 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
LWT - Food Science and Technology 62 (2015) 584-591 http://dx.doi.org/10.1016/j.lwt.2014.12.040 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131086616264704 |