|Topic:||Koedcharoenporn, C. and Siriwongwilaichat, P. 2017. Effect of locust bean gum on textural properties and syneresis of xanthan gum-carrageenan based mango gel. Poster presentation at SCEJ 82nd Annual Meeting(2017). 6-8 March 2017, Shibaura Institute of Technology,Toyosu Campus
|Abstract:||Mango (Mangifera indica L.) is a tropical fruit having unique taste and flavor depending on its species. Due to its short shelf life, preparation in the gel form under freezing storage is an alternative way of mango preservation for later application, for instant, as an ingredient in bakery, ice cream, dessert and so on. To achieve the gel formation, some hydrocolloids addition was necessary. Therefore, the aim of this study was to investigate the effect of locust bean gum addition at concentrations of 0.2, 0.4 and 0.6%w/w on characteristics of mango gels containing xanthan gum and K-carrageenan. Textural properties and syneresis of mango gel before freezing and after thawing were examined. It was found that increasing locust bean gum concentration resulted in increasing hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness and resilience of mango gel. Comparing before freezing and after thawing, the results indicated that hardness, springiness and chewiness of mango gel increased but adhesiveness, cohesiveness, gumminess and resilience decreased. Significant reduction of gel syneresis (p<0.05) was observed when locust bean gum concentration increased.
Asst. Prof. Prasong Siriwongwilaichat, Ph.D.