Improvement of texture and gel stability of restructured frozen mango pulp by using xanthan gum and locust bean gum

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Prasong Siriwongwilaichat Jiraporn Koedcharoenporn

Abstract

Frozen restructured mango pulp (FRMP) is a form of preserved mango with a consistent texture and the ability to hold a definite shape. The objective of this study was to investigate the effect of xanthan gum (XG) combined with locust bean gum (LBG) on the textural properties, syneresis and sensory acceptance for FRMP from Nam Dok Mai variety and Ok Rong variety. Response surface methodology was employed for investigating the effect of XG (0.3 0.6%w/w) and LBG (0.2 0.6% w/w) on penetration force and syneresis of the FRMP samples. It was found that the relationship between these parameters could be fitted well to a first order linear model. Whilst both XG and LBG had a positive effect on the penetration force of the samples, a negative effect was observed for syneresis. Sensory evaluation using a 9 point hedonic scale indicated that the frozen restructured mango pulp containing 0.6% w/w XG and LBG received a significantly higher overall liking score than the sample containing 0.3% w/w XG and 0.2% w/w LBG, regardless of mango variety. Thus, there is a high potential for the application of XG LBG blends to the preservation of fresh mango pulp and other fruit pulps.

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