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American Journal of Food Technology

Year: 2007 | Volume: 2 | Issue: 3 | Page No.: 176-182
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Authors

D.K. Das Gupta

N. Roopa

R.K. Leela

Keywords

Research Article

Development of Stable Restructured Mango Gel

D.K. Das Gupta, N. Roopa and R.K. Leela
Restructured mango gel was prepared by alginate texturization of mango pulp using sodium alginate, glucono-δ-lactone and calcium hydrogen orthophosphate. The requisite quantities of the chemical additives were mixed, added together to the neutralized mango pulp in a mixer and allowed to set at 4°C for 16 h. The mango gel was cut into 1.5 cm cubes and stabilized by Hurdle Technology (HT) through adjustment of water activity to 0.89, pH 4.4 and pasteurization in polypropylene pouches. Storage studies were carried out in foil laminate packs at three different temperatures i.e. 4°C, RT (20-33°C) and 37°C and evaluated for chemical parameters, Hunter colour values as well as microbiological and organoleptic characteristics. Studies showed that HT preserved texturized mango gel could be kept in acceptable condition up to 12 months at RT and 6 months at 37°C. During storage a considerable reduction in sulphur dioxide, carotenoids and an increase in acidity were observed. Decrease in L, a, b values was also observed in all the samples stored under different temperatures. The product was also found to be microbiologically stable and safe up to 12 m.
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