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Effects of different types and concentration of hydrocolloids on mango filling

Hydrocolloid has long been utilized as a thickener to increase the consistency such as fruit jam. In this study, the optimum type (xanthan gum/XG, Arabic gum/AG, guar gum/GG, locust bean gum/LBG, pectin/ PC and carboxymethylcellulose/ CMC) and concentrations (0.2%, 0.4%, 0.6%, 0.8%, and 1% (w/v)) of...

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Main Authors: Razak, R. A., Karim, R., Sulaiman, R., Hussain, Norhayati
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2018
Online Access:http://psasir.upm.edu.my/id/eprint/65323/1/%2831%29.pdf
http://psasir.upm.edu.my/id/eprint/65323/
http://www.ifrj.upm.edu.my/25%20(03)%202018/(31).pdf
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spelling my.upm.eprints.653232018-10-05T07:30:18Z http://psasir.upm.edu.my/id/eprint/65323/ Effects of different types and concentration of hydrocolloids on mango filling Razak, R. A. Karim, R. Sulaiman, R. Hussain, Norhayati Hydrocolloid has long been utilized as a thickener to increase the consistency such as fruit jam. In this study, the optimum type (xanthan gum/XG, Arabic gum/AG, guar gum/GG, locust bean gum/LBG, pectin/ PC and carboxymethylcellulose/ CMC) and concentrations (0.2%, 0.4%, 0.6%, 0.8%, and 1% (w/v)) of the hydrocolloid as thickening agents in ‘Chok Anan’ mango filling was determined using Full Factorial design (108 trials). Physicochemical analyses, including total soluble solid (TSS), pH (acidity), moisture content, and viscosity (Power Law) were conducted. The predicted values for 1.0% PC, and 0.2% XG with the response as TSS (44.9ºBrix), acidity (3.4), moisture content (47.48%) and pseudoplastic behavior (shear thinning) value of n = 0.2917 were similar to experimental optimum values. The optimum type (PC) and concentration of hydrocolloids (1%) of experimental values (TSS= 45.3ºBrix, pH= 3.41) show insignificant different with predicted values. The concentrations (0.2%, 0.4%, 0.6%, 0.8% and 1.0%) and type of the hydrocolloids (XG, AG, GG, LBG, PC and CMC applied in this study had significantly (p<0.05) affected the acidity value, TSS, moisture content, and flow behavior index of mango filling. The mango fillings with PC as hydrocolloid may diversify the application of local mango fruits. Faculty of Food Science and Technology, Universiti Putra Malaysia 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/65323/1/%2831%29.pdf Razak, R. A. and Karim, R. and Sulaiman, R. and Hussain, Norhayati (2018) Effects of different types and concentration of hydrocolloids on mango filling. International Food Research Journal, 25 (3). pp. 1109-1119. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/25%20(03)%202018/(31).pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Hydrocolloid has long been utilized as a thickener to increase the consistency such as fruit jam. In this study, the optimum type (xanthan gum/XG, Arabic gum/AG, guar gum/GG, locust bean gum/LBG, pectin/ PC and carboxymethylcellulose/ CMC) and concentrations (0.2%, 0.4%, 0.6%, 0.8%, and 1% (w/v)) of the hydrocolloid as thickening agents in ‘Chok Anan’ mango filling was determined using Full Factorial design (108 trials). Physicochemical analyses, including total soluble solid (TSS), pH (acidity), moisture content, and viscosity (Power Law) were conducted. The predicted values for 1.0% PC, and 0.2% XG with the response as TSS (44.9ºBrix), acidity (3.4), moisture content (47.48%) and pseudoplastic behavior (shear thinning) value of n = 0.2917 were similar to experimental optimum values. The optimum type (PC) and concentration of hydrocolloids (1%) of experimental values (TSS= 45.3ºBrix, pH= 3.41) show insignificant different with predicted values. The concentrations (0.2%, 0.4%, 0.6%, 0.8% and 1.0%) and type of the hydrocolloids (XG, AG, GG, LBG, PC and CMC applied in this study had significantly (p<0.05) affected the acidity value, TSS, moisture content, and flow behavior index of mango filling. The mango fillings with PC as hydrocolloid may diversify the application of local mango fruits.
format Article
author Razak, R. A.
Karim, R.
Sulaiman, R.
Hussain, Norhayati
spellingShingle Razak, R. A.
Karim, R.
Sulaiman, R.
Hussain, Norhayati
Effects of different types and concentration of hydrocolloids on mango filling
author_facet Razak, R. A.
Karim, R.
Sulaiman, R.
Hussain, Norhayati
author_sort Razak, R. A.
title Effects of different types and concentration of hydrocolloids on mango filling
title_short Effects of different types and concentration of hydrocolloids on mango filling
title_full Effects of different types and concentration of hydrocolloids on mango filling
title_fullStr Effects of different types and concentration of hydrocolloids on mango filling
title_full_unstemmed Effects of different types and concentration of hydrocolloids on mango filling
title_sort effects of different types and concentration of hydrocolloids on mango filling
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/65323/1/%2831%29.pdf
http://psasir.upm.edu.my/id/eprint/65323/
http://www.ifrj.upm.edu.my/25%20(03)%202018/(31).pdf
_version_ 1643838281764306944
score 13.211869

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