Please use this identifier to cite or link to this item:
|Title:||Incidence of hydrocolloid type on quality parameters in mango leathers (Mangifera indica L.) Yulima variety|
|Authors:||Sánchez Riaño, Andrea Milena|
Bermeo Andrade, Helga Patricia
Valenzuela Leal, Claudia Patricia
|Publisher:||Food Science and Technology|
|Citation:||Sánchez Riaño, A. M., Bermeo Andrade, H. P., & Valenzuela Real, C. P. (2018). Incidence of hydrocolloid type on quality parameters in mango leathers (mangifera indica L.) yulima variety. Food Science and Technology, 38, 109-115. doi:10.1590/fst.16917|
|Abstract:||The effect of four hydrocolloids on the physico-chemical, bioactive and rheological properties in sweetened mango leather sheets of the Yulima variety were analyzed. Parametric and non-parametric statistical tests were done to analyze the differences among samples (four of treatment against two of control). The findings show significant positive effects caused by the hydrocolloids made from Gum Arabic (AG), Maltodextrin (MTD) and Citric Slow Pectin (CSP) on leathers’ quality and appearance attributes. Only the Carboxymethylcellulose (CMC) reported adverse effects on the mango leather's quality; therefore, its use on an industrial scale is not recommended for this line of processed product.|
|Appears in Collections:||Artículos|
Files in This Item:
There are no files associated with this item.
Items in Repository are protected by copyright, with all rights reserved, unless otherwise indicated.