PRODUCING MANGO SAUCE BEADS BY SPHERIFICATION TECHNIQUE
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Abstract
This study aimed to study and develop mango sauce beads using spherification technigue with Mixture Design experiment. The result revealed that the optimum recipe for developing mango sauce beads was 6:3:1 (w/w) of mango: sugar: lime juice respectively. When study effect of Sodium alginate concentration (0.5, 1.0, 1.5 and 2.0 % by weight), it was found that 0.5 % sodium alginate mango sauce beads had the highest score of satisfaction (7.45 scores) and the ingredient ratio of different mango sauces had effects on color (lightness, redness and yellowness) values. When storing sodium alginate mango sauce beads for 8 days in temperature of 5±2 degree Celsius, of it could be found that phenolic compounds and antioxidant capacity were decreased significantly (p≤0.05) whereas, total microbial count did not changed (<25 CFU/g). The result of sensory evaluation by 200 consumers showed that the caviar had the moderate to highest score of satisfaction (6.77, 6.81, 7.61, 6.88 and 7.39 scores for color, flavor, taste, texture and overall, respectively) which corresponds to Thai food exports who commented that the mango sauce beats served with sweet sticky rice (Kaw-neaw-moon) can be interesting, exotic and can be used to replace regular mangoes in case mango prices soar or to present the food in exotic way and/or for food presentation.
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