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Mango pulp-agar based model gel: textural characterisation.

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This study optimized gel texture by analyzing agar, mango pulp, and sugar effects. Higher agar content significantly enhanced gel firmness and fracture strain, enabling tailored textural properties.

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Area of Science:

  • Food Science
  • Materials Science

Background:

  • Understanding the textural properties of gel systems is crucial for food product development and quality control.
  • Model gel systems allow for systematic investigation of ingredient interactions and their impact on texture.

Purpose of the Study:

  • To investigate the textural properties of a model gel system.
  • To determine the effects of agar, mango pulp, and sugar concentrations on gel texture.
  • To establish optimal ingredient levels for desired textural characteristics.

Main Methods:

  • Experimental design was employed to study the effects of varying agar (1-3%), mango pulp (0-50%), and sugar (0-20%) concentrations.
  • A penetration-shearing method was used to characterize gel texture, measuring fracture strain, fracture stress, energy for penetration-shearing, and firmness.
  • Textural indices were fitted to second-order polynomial models to quantify ingredient effects.

Main Results:

  • Agar content had the most significant impact, markedly increasing all measured textural indices.
  • Increasing agar concentration led to a high failure strain of up to 33%.
  • Sugar exhibited a predominantly curvilinear effect on textural properties.
  • Canonical analysis indicated that an agar content exceeding 2.8% was optimal for maximizing these indices.

Conclusions:

  • The textural properties of the model gel system are highly tunable by adjusting ingredient proportions.
  • Agar concentration is the primary driver for enhancing gel firmness and fracture strain.
  • This research provides a framework for developing gels with specific, desired textural attributes through ingredient optimization.