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- W2488526272 abstract "Studies were carried out to develop nutritious gels using gellan gum (1–2%, w/w),mango pulp (0–40%), sugar (0–20%) and ferrous sulfate (0–0.10%). Ferroussulfate was added as the source of iron in the gels. In addition, flaxseed powder (0–10%) and whey protein concentrate (WPC) (0-5%) were incorporated to selectedgel samples. The storage modulus (G0) of the sols varied widely from 0.47 to7,147.50 Pa, and depended on the levels of the four variables. The loss modulus(0.21–626.40 Pa) of sols was mostly affected by mango pulp. Fracture strain of thegels varied between 10.4 and 57.5%; it was mainly affected by the concentrations ofmango pulp followed by FeSO4 and sugar. The optimized gel, produced withgellan, pulp, sugar, FeSO4, flaxseed powder and WPC, resulted in the sensoryoverall acceptability of 8.2 and the desirability index of 85.8%. These results areexpected to be useful for developing chewy/springy fabricated gels." @default.
- W2488526272 created "2016-08-23" @default.
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- W2488526272 date "2016-07-25" @default.
- W2488526272 modified "2023-09-26" @default.
- W2488526272 title "Fabricated Mango Pulp-Gellan Gels: Effect of Selected Additives on Rheological and Sensory Attributes" @default.
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- W2488526272 doi "https://doi.org/10.1111/jfq.12212" @default.
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