Student: Stephanie González Lara
Stephanie González Lara
Development and shelf life study of a mango gel using a gum as the gelling agent.
The main objective of this research is to develop a low calorie gel-like product, based on mango pulp. Focused in the vegetarian market, we substitute the gelatin for a food gum. Four different formulations using different type of sweetener are studied. The shelf life of the product will be determine and its sensory characteristics. The microbilogical tests include aerobic plate counts, mold and yeast determination. The proximate analysis, pH, total acidity, water activity will also be determined. Color and Texture changes during storage will also be studied.
Training Activities Related to CETARS:
Resume writing workshops.