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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
Keywords: Fruit leathering
Mango pulp
Food additives
Quality attributes
Issue Date: 1-Dec-2018
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.
ISSN: 1678-457X
Appears in Collections:Artículos

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