Viscoelastic modeling of mango candies for Kaew variety
2003
Arunee Apichartsrangkoon(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Utaiwan Chattong(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)
Mango candies which had total soluble solids (TSS) 65 percent (w/w) and incorporated with four levels of pectin concentration 0, 1, 2 and 3 percent (w/w) were performed by creep test. It was found that a six element model consisted of one Maxwell model and two Kelvin model was fitted for all samples candies. The values of creep compliance, J (micro/Pa) decreased according to the increase of pectin contents whereas the elastic modulus increased. The values of permanent deformation were in contradiction with the elastic modulai. Viscous components of mango candies with various pectin combination were not significantly different. In consequently the decrease of creep compliance was related to the increase of aw and total sugar.
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