ArticleFoods (Basel, Switzerland)2019
Effect of Soluble Solids and High Pressure Treatment on Rheological Properties of Protein Enriched Mango Puree.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- The Effect of High Hydrostatic Pressure (HHP) Induction Parameters on the Formation and Properties of Inulin-Soy Protein Hydrogels.Gels (Basel, Switzerland) · 2024Article
- Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of 'Ataulfo' Mango Nectar.Molecules (Basel, Switzerland) · 2022Article
- Effects of High-Pressure Homogenization on the Structural, Physical, and Rheological Properties of Lily Pulp.Foods (Basel, Switzerland) · 2019Article
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2 authors.
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Abstract
The effects of high pressure treatment on the rheological properties of protein enriched mango puree were evaluated. In the first part, the original soluble solids in mango puree (28° Brix) was lowered to 26, 23 and 20° Brix, and each was supplemented with 2, 5 and 8% of whey protein to assess the influence of added protein. The samples were then evaluated by dynamic rheology. Pressure treatment resulted in a progressive increase in elastic (G') and viscous modulii (G″) as well as complex viscosity (η*). Values of G' were higher than G″ demonstrating that the product behaved more like a gel. Additional tests were carried out by simultaneously varying protein and soluble solids contents, and keeping the total solids at 28%. In this case, the effects of pressure levels and holding times were similar to previous results. However, the positive effects of higher protein were negated by the negative effects of lower soluble solids, resulting in an overall decreasing effect on rheology. The developed models effectively predicted the combined influence of protein and soluble solid concentrations on rheological parameters (R2 > 0.85). Sensory evaluation of 2% and 5% protein supplemented and pressure treated (500 MPa/3 min) mango puree yielded acceptable sensory qualities, resulting in a product with enriched protein content.
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