Development of a flavoring in paste of mango

Authors

  • Milenys Rondón Instituto de Investigaciones para la Industria Alimenticia. Carretera al Guatao km 3 ½, CP 19200, La Habana, Cuba.
  • Ariel Ortega Instituto de Investigaciones para la Industria Alimenticia. Carretera al Guatao km 3 ½, CP 19200, La Habana, Cuba.

Keywords:

flavoring in paste, mango, sensory qualification

Abstract

The flavoring in paste is used in the elaboration of having frozen by their aromatic contribution. A flavoring in paste of mango was elaborated by a D-Optimal mixture design, using as factors: xantan gum (0.4-1.6%) and mango flavoring (0.25-1%), water was used to balance the mixture and the other components were constant. Response variables were viscosity and sensory evaluation, other parameters evaluated were soluble solids, density, pH and microbiological evaluation. A flavoring in paste was obtained in mango paste with 71,6 ºBrix in soluble solids, pH of 3,04; 860 mPaos of viscosity, density of 2,405 g/cm³ and with a sensorial qualification of very good. The microbiological analyses were negative.

Keywords: flavoring in paste, mango , sensory qualification

Author Biography

  • Milenys Rondón, Instituto de Investigaciones para la Industria Alimenticia. Carretera al Guatao km 3 ½, CP 19200, La Habana, Cuba.

    Master in Food Sciences (HU, 2017). He currently works in the Aroma Department of IIIA. Its main lines of work are the development and durability of liquid flavorings, emulsions and in paste, for application in products of the Food Industry.

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Published

2021-08-31

Issue

Vol. 31 No. 3 (2021)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Development of a flavoring in paste of mango. (2021). Ciencia Y Tecnología De Alimentos, 31(3), 51-55. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/322

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