Effects of different types and concentration of hydrocolloids on mango filling

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Effects of different types and concentration of hydrocolloids on mango filling

Hydrocolloid has long been utilized as a thickener to increase the consistency such as fruit jam. In this study, the optimum type (xanthan gum/XG, Arabic gum/AG, guar gum/GG, locust bean gum/LBG, pectin/ PC and carboxymethylcellulose/ CMC) and concentrations (0.2%, 0.4%, 0.6%, 0.8%, and 1% (w/v)) of...

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Bibliographic Details
Main Authors:	Razak, R. A., Karim, R., Sulaiman, R., Hussain, Norhayati
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/65323/ http://psasir.upm.edu.my/id/eprint/65323/1/%2831%29.pdf

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