dc.creatorS?nchez Ria?o, Andrea Milena
dc.creatorBermeo Andrade, Helga Patricia
dc.creatorValenzuela Leal, Claudia Patricia
dc.date2020-01-21T15:55:36Z
dc.date2020-01-21T15:55:36Z
dc.date2018-12-01
dc.date.accessioned2023-08-31T19:04:22Z
dc.date.available2023-08-31T19:04:22Z
dc.identifierS?nchez Ria?o, A. M., Bermeo Andrade, H. P., & Valenzuela Real, C. P. (2018). Incidence of hydrocolloid type on quality parameters in mango leathers (mangifera indica L.) yulima variety. Food Science and Technology, 38, 109-115. doi:10.1590/fst.16917
dc.identifier1678-457X
dc.identifierhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500109
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8555207
dc.descriptionThe effect of four hydrocolloids on the physico-chemical, bioactive and rheological properties in sweetened mango leather sheets of the Yulima variety were analyzed. Parametric and non-parametric statistical tests were done to analyze the differences among samples (four of treatment against two of control). The findings show significant positive effects caused by the hydrocolloids made from Gum Arabic (AG), Maltodextrin (MTD) and Citric Slow Pectin (CSP) on leathers? quality and appearance attributes. Only the Carboxymethylcellulose (CMC) reported adverse effects on the mango leather's quality; therefore, its use on an industrial scale is not recommended for this line of processed product.
dc.descriptionUniversidad de Ibagu?
dc.languageen
dc.publisherFood Science and Technology
dc.subjectFruit leathering
dc.subjectMango pulp
dc.subjectFood additives
dc.subjectPolysaccharides
dc.subjectQuality attributes
dc.titleIncidence of hydrocolloid type on quality parameters in mango leathers (Mangifera indica L.) Yulima variety
dc.typeArticle


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