Regresar

Characterization of mango juices prepared from prosopis juliflora gum and guar gum

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.