Caracterización de néctares de mango preparados con goma de Prosopis juliflora y goma guar / Characterization of mango juices prepared from Prosopis juliflora gum and guar gum
Abstract
Resumen
La composición fisicoquímica y propiedades reológicas de la goma de semilla de Prosopis juliflora son similares a las exhibidas por la goma guar, aditivo de amplio uso industrial. Caracterizar las propiedades físico-químicas y sensoriales de néctares de mango fue el objeto de la presente investigación. El ensayo consistió en tres tratamientos, utilizando las gomas estudiadas a una concentración de 0,30 % y un tratamiento control (sin goma). La viscosidad de los néctares elaborados con la goma de P. juliflora es comparable a los valores exhibidos por los preparados con goma guar. Los porcentajes de turbidez de los productos preparados con la goma investigada y comercial no presentan diferencias significativas (p >0,05). Por otra parte, la goma de P. juliflora aporta excelente textura, sabor y apariencia a los néctares elaborados. Los resultados obtenidos evidencian la funcionalidad de este nuevo galactomanano como estabilizante en la preparación de estos productos.
Abstract
The physicochemical composition and rheological properties of Prosopis juliflora gum are similar to the exhibited for the guar gum, additive of wide industrial use. The physicochemical properties and sensory of the mango juice were determined. The test consisted of three treatments, using the gums studied to a concentration of 0.30 % and a treatment control (without gum). The viscosity of the nectars elaborated with the P. juliflora gum is comparable to the values exhibited for prepared with guar gum The percentages of turbidity of the products prepared with the investigated and commercial gum do not present significant differences (p> 0.05). On the other hand, the gum of P. juliflora contributes to provide an excellent texture, flavor and appearance to the juice elaborated. The obtained results demonstrate the functionality of this new galactomannan as stabilizer in the preparation of these products.
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References
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