Development of a flavoring in paste of mango
Keywords:
flavoring in paste, mango, sensory qualificationAbstract
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