Mangoes undergo texture profile analysis

- Last updated on GMT

Related tags: Cell wall, Pectin

The gumminess texture of fresh mangoes could be improved through
the presence of an enzyme involved in the breakdown of plant cell
walls and in combination with calcium chloride.

Scientists from the department of food science at the University of Georgia in the US infused a common variety of mangoes found extensively on the supermarket shelves with pectinesterase (PME) and calcium chloride. Their findings suggest the texture of Kent mango is most likely moderated by changes in the solubility of insoluble pectin or by non-pectin components in the cell wall.

"Temperature gradient infusion with PME and/or calcium chloride increased gumminess and chewiness, but had no impact on hardness and adhesiveness,"​ report the researchers in the September issue of the Journal of the Science of Food and Agriculture.

As well as its role in fruit ripening, pectinesterase often interferes with the subsequent processing of fruit products. An understanding of its action would, therefore, further basic research and bring commercial benefits to the food industry.

According to the US scientists, the distribution of pectic substances, such as protopectin or alkaline soluble pectin, was approximately twice that of water- or chelator-soluble pectin. The degree of esterification of water- and chelator-soluble pectic substances was near to 50-60 per cent, and less than 10 per cent, respectively.

"The initial hardness of Kent mango was variable, and differences in distribution of pectic substances were observed,"​ they add.

Full findings are published in the September 2004, Volume 84, Issue 12 of theJournal of the Science of Food and Agriculture.

Related news

Related products

show more

Reduce Sugar. Add Fibre. Use VitaFiber™ IMO

Reduce Sugar. Add Fibre. Use VitaFiber™ IMO

LEHVOSS Nutrition– Gee Lawson | 11-Oct-2019 | Data Sheet

VitaFiber™ IMO is a plant-based food ingredient made from tapioca or pea starches and belongs to the special group of carbohydrates called oligosaccharides....

Clean and natural solutions for food colouring

Clean and natural solutions for food colouring

Kancor Ingredients Limited | 04-Oct-2019 | Application Note

Consumers are well informed these days and hence there is an overall demand for transparency and simplicity in product labelling. The food colouring industry...

Less sugar, fuller fruity flavour

Less sugar, fuller fruity flavour

H&F – Innovative Solutions for your Product Developments | 23-Sep-2019 | Application Note

Herbstreith & Fox presents new Classic pectins which set with no added calcium – perfect for modern fruit spreads with as little sugar as possible,...

Related suppliers

Follow us

Featured Events

View more

Products

View more

Webinars