Estudo do efeito de algumas variáveis de fabricação no perfil texturométrico do doce de manga
To produce a mango preserve sufficiently consistent for cutting, utilizing production surpluses, the study of physical-chemical parameters of the mango variety "coquinho" and of the preserve obtained from that mango with variations of certain parameters was initiated. Firstly, the composition of the mature mango and the effect of the variation in pulp content, total solids and citric acid concentration on the consistency of the gel obtained was determined. Formulations were tested varying four parameters: contents of pectin and of added citric acid, proportion between pulp and sugar in the initial mixture and concentralion of solids in the final product. The texture was evaluated using a texturometer. the content of pectin required was on the order of 1% based on the weight of the final product. The addition of citric acid should be maintained in the range between 0.6 and 1.0%. Above 1.0% hydrolysis of the pectin occurs in detriment to the texture of the product. Below 0.6%, the inversion of the sugar can be insufficient to stabilize the texture, leading to formation of crystals during storage. The increase in the soluble solids content increases the hardness of the product, but an extended cooking time may lead to an excessive hydrolysis of the pectin, resulting in no gel formation.