Texture, microstructure and consumer preference of mango bars jellified with gellan gum

Florina Danalache, Sara Beirão-da-Costa, Paulina Mata, Vítor D. Alves, Margarida Moldão-Martins

Research output: Contribution to journalArticlepeer-review

27 Citations (Scopus)


Studies for the development of a novel convenient fruit product based on mango puree and gellan gum were carried out. Two gellan types (low acyl-L and high acyl-H) used in specific L/H ratios (75/25, 50/50, 25/75) for an overall concentration of 1g of gellan/100g of puree were tested, in order to design different mango bars. The influence of the L/H gellan ratio on their texture properties (TPA and SR tests), microstructure (Cryo-Scanning Electron Microscopy) and texture sensory acceptance (Preference-Ranking test) was studied. The results obtained enabled to separate the bars in two groups: the ones showing greater hardness and brittleness (only L gellan, and L/H at the ratios of 75/25 and 50/50); and those presenting a softer structure with higher cohesiveness and springiness values (L/H of 25/75 and only H gellan). The microstructure of mango bars was consistent with the texture results. Those presenting higher hardness have shown a microstructure composed of a denser biopolymer network with lower pore size; while for softer bars with higher springiness, larger pores and thin strings were observed. From the Preference-Ranking test, the most appreciated mango bar in terms of texture was the one prepared with a L/H ratio of 25/75.

Original languageEnglish
Pages (from-to)584-591
Number of pages8
JournalLWT - Food Science and Technology
Issue number1
Publication statusPublished - 1 Jun 2015


  • Gellan gum
  • Mango jellified bars
  • Microstructure
  • Sensory analysis
  • Texture


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