Incidence of hydrocolloid type on quality parameters in mango leathers (Mangifera indica L.) Yulima variety

Andrea Milena Sánchez Riaño, Helga Patricia Bermeo Andrade, Claudia Patricia Valenzuela Real

Research output: Contribution to journalArticle

2 Scopus citations

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.

Original languageEnglish
Pages (from-to)109-115
Number of pages7
JournalFood Science and Technology
Volume38
DOIs
StatePublished - 1 Dec 2018

Keywords

  • Food additives
  • Fruit leathering
  • Mango pulp
  • Polysaccharides
  • Quality attributes

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