Texturization of Sweetened Mango Pulp: Optimization using Response Surface Methodology

Abstract

ABSTRACT Sugar added mango pulp was texturized with alginate. To optimize both the mechanical properties and thermostability of the products, an experimental design was used combined with response surface methodology. Alginate concentration was the major factor affecting mechanical properties of texturized pieces with higher strength as the gelling agent concentration increased. Furthermore, gel strength and thermostability generally increased as calcium and glucono‐δ‐lactone concentrations, and/or heat treatment duration increased. As large quantities of sweetened pulp were used, texturized pieces with high dry matter content and good flavor qualities were obtained.