Mango with cashew apples structured: influence of honey and gellan gum on physical-chemical and sensorial characteristics

Amanda Rodrigues Leal, Juliana Nascimento da Costa, Janaina Maria Martins Vieira, Antônio Augusto Lima Araújo Filho, Paulo Henrique Machado de Sousa


The aim of this study was to evaluate the influence of low acyl (LA) and high acyl gellan gum (HA) and honey on the physical-chemical and sensorial characteristics of mango and cashew apple structured fruits. The samples were made with honey (CM) and without honey (SM), in a 5% concentration , with 47.5% each mango and cashew apple pulp, and the LA:HA ratios of 100:0, 75:25 and 50:50, in a concentration of 0.75%. Physical and chemical assays (pH, titratable acidity, soluble solids, water activity) and sensory analysis (acceptance, consumption intention and characterization by Check-All-That-Apply-CATA and Rate-All-That-Apply-RATA tests). The physico-chemical characteristics of the samples were very similar, however, soluble solids contents were higher in CM (20.00 °Brix) than SM (12.00 to 13.00 °Brix) formulations. The LA100/HA0 CM sample was best accepted, with overall impression between the terms “slightly liked ” and “moderately liked”, and LA50/HA50 SM was less accepted, with means between the terms “slightly displeased” and  “neither liked or disliked”. This probably occurred because the attributes "sweet taste" and "honey taste" were quantified with greater intensity in the LA100/HA0 CM formulation, while "strange taste" was more intense on LA100/HA0, LA75/HA25 and LA50/HA50 SM. It was concluded that the different proportions of LA and HA gel gums did not influence the physical-chemical characteristics of the structured fruits. However, hydrocolloids and honey influenced the sensory characteristics of the product, since the participants best accepted the sample containing honey and a higher proportion of LA gel (LA100/HA0 CM).


Tropical fruits; High acyl gellan gum; Low acyl gellan gum; Fruit gels.


Alvarez-Suarez, J. M., Gasparrini, M., Forbes-Hernández, T. Y., Mazzoni, L. & Giampieri, F. (2014). The composition and biological activity of honey: a focus on Manuka honey. Foods, 3 (3), 420–432.

Alvarez-Suarez, J. M.; Giampieri, F. & Battino, M. (2013). Honey as a source of dietary antioxidants: structures, bioavailability and evidence of protective effects against human chronic diseases. Current medicinal chemistry, 20 (5), 621-638.

Ares, G. Bruzzone, F., Vidal, L., Cadena, R. S., Giménez, A., Pineau, B., Hunter, D. C., Paisley, A. G. & Jaeger, S. R. (2014). Evaluation of a rating-based variant of check-all-that-apply questions: rate-all-that-apply (RATA). Food quality and preference, 36, 87–95.

Association of official analytical chermists. (2005). Official methods of analysis of the association of official analytical chemists.16th ed. Aoac: Washington.

Azeredo, H. M. C. (2012). Fundamentos da estabilidade de alimentos. 2. ed. Brasília: embrapa, 195.

Azoubel, P. M., Araújo, A. J. B., Oliveira, O. S. B. & Amorim, M. R (2011). Restructuring passiflora cincinnata fruit pulp: influence of hydrocolloids. Food science and technology, 31 (1), 160-166.

Brasil. (2013). Resolução nº 466, de 12 de dezembro de 2012. Aprova as diretrizes e normas regulamentadoras de pesquisas envolvendo seres humanos. Diário oficial da união. Brasília, 13 jun. 2013.

Costa, J. N., Leal, A. R., Nascimento, L. G. L., Rodrigues, D. C., Muniz, C. R., Figueiredo, R. W., Mata, P., Noronha, J. P., & Sousa, P. H. M. (2020). Texture, microstructure and volatile profile of structured guava using agar and gellan gum. International Journal of Gastronomy and Food Science, 20, 1-8.

Danalache, F., Beirão-da-Costa, S., Mata, P., Alves, V.D., & Moldão-Martins, M. (2015). Texture, microstructure and consumer preference of mango bars jellified with gellan gum. LWT - Food Science and Technology, 62(1), 584-591.

Danalache, F., Carvalho, C.Y., Brito, L., Mata, P., Moldão-Martins, M., & Alves, V. D. (2017). Effect of thermal and high hydrostatic pressure treatments on mango bars shelf-life under refrigeration. Journal of food engineering, 212, 113-120.

Granato, D. & Masson, M. L. (2010). Cor instrumental e aceitação sensorial de emulsões à base de soja: uma abordagem de superfície de resposta. Ciência e Tecnologia de Alimentos, 30 (4), 1090-1096.

He, Z., Yuan, B., Zeng, M., Tao, G. & Chen, J. (2015). Effect of simulated processing on the antioxidant capacity and in vitro protein digestion of fruit juice-milk beverage model systems. Food chemistry, 175, 457-464.

Hunter, D. J. & Reddy, K. S. (2013). Non communicable diseases. New england journal of medicine, 14, 1336-1343.

Hunterlab. (1996). CIE L*a*b* Color Scale. Applications Note, 8 (7).

Imeson, A. Food stabilisers, thickeners, and gelling agents. Wiley-blackwell: oxford, 2010. 372 p.

Konica Minolta (1998) Konica Minolta Sensing, Inc. Precise color communication. Color control from perception to instrumentation. Daisennishimachi, Sakai. Osaka, Japan. p. 59.

Lee, K. Y. Shim, J., Bae, I. Y., Cha, J., Park, C. S. & Lee, H.G. (2003). Characterization of gellan/gelatin mixed solutions and gels. Lwt - Food Science and Technology, 36 ( 8), 795-802.

Machado, T. A. D. G. Oliveira, M.E.G., Campos, M. I. F, De Assis, P. O. A., Souza, E. L., Madruga, M. S. Pacheco, M.T.B., Pintado, M. M. E.& Queiroga, R. C. R. E. (2017). Impact of honey on quality characteristics of goat yogurt containing probiotic lactobacillus acidophilus. Lwt -Food Science and Technology, 80, 221-229.

Martin-diener, E., Meyer, J., Braun J., Tarnutzer, S., Faeh D., Rohrmann, S. & Martin, B. W. (2014). The combined effect on survival of four main behavioral risk factors for non-communicable diseases. Preventive medicine, 65, 148-152.

Nguyen, H. T. L., Panyoyai, N.,Paramita, V. D., Mantri, N. & Kasapis, S (2018). Physicochemical and viscoelastic properties of honey from medicinal plants. Food chemistry, 241, 143-149.

Oliveira, D. S., Lobato, A. L., Ribeiro, S. M., Santana, A. M., Chaves, J. B. & Pinheiro-Sant'Ana, H. M. (2010). Carotenoids and vitamin c during handling and distribution of guava (Psidium guajava L.), mango (Mangifera indica L.), and papaya (Carica papaya L.) At commercial restaurants. Journal of agricultural and food chemistry, 58,(10), 6166-6172.

Pereira, A.S. et al. (2018). Metodologia da pesquisa científica. [e-book]. Santa Maria. Ed. UAB/NTE/UFSM. Disponível em: Acesso em: 27 março 2020.

Philippi, S. T. (2013). Tabela de composição de alimentos: suporte para decisão nutricional. 4.ed. Barueri: Manole.

Robles-Sánchez, R. M. Rojas-Graü, M. A., Odriozola-Serrano, I., González-Aguilar, G., & Martin-Belloso, O. (2013). Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut kent mangoes. Lwt - Food Science and Technology, 50 (1), 240– 246.

Rotar, A. M.,, Vodnar, D. C., Bunghez, F., Cătunescu, G. M., Pop, C. R., Jimborean, M. & Semeniuc, C. A. (2015). Effect of goji berries and honey on lactic acid bacteria viability and shelf life stability of yoghurt. Notulae botanicae horti agrobotanici cluj-napoca, 43(1), 196-203.

Sahin, S. & Sumnu, S. G. (2006). Physical properties of foods. Springer: New York.

Sala, G; Stieger, M. (2013). Time to first fracture affects sweetness of gels. Food hydrocolloids, 30(1), 73-81.

Sharma, S. K., Chaudhary, S. P., Kumar, V., Rao, V. K., Yadav, V. K. & Bisht, T. S. (2013). Standardization of technology for preparation and storage of wild apricot fruit bar. Journal of food science and technology, 50(4), 784-790.

Silva, L. M. R. Figueiredo, E. A. T., Silva-Ricardo, N. M. P., Vieira. I. G. P., Figueiredo, R. W., Brasil, I. M. & Gomes, C. L. (2014). Quantification of bioactive compounds in pulps and by-products of tropical fruits from brazil. Food chemistry, 143, 398-404.

Sivagurunathan, P., Sivasankari, S. & Muthukkaruppan, S. M. (2010). Characterisation of cashew apple (Anacardium occidentale L.) Fruits collected from ariyalur district. Journal of biosciences research, 1, 101–107.

Slavin, J. L. & Lloyd, B. (2012). Health benefits of fruits and vegetables. Advances in nutrition, 3, 506–516.

Stone, H. & Sidel, J. L. (2004). Sensory evaluation practices.3.ed. New york:academic press, 408p.

Wustenberg, T. (2015). Cellulose and cellulose derivatives in the food industry: fundamentals and applications. Weinheim, germany: wiley-vch.



  • There are currently no refbacks.

Base de Dados e Indexadores: Base, Diadorim,, DOI Crossref, Dialnet, Scholar Google, Redib, Doaj, Latindex, Portal de Periódicos CAPES

Research, Society and Development - ISSN 2525-3409

Licença Creative Commons
Este obra está licenciado com uma Licença Creative Commons Atribuição 4.0 Internacional

Rua Irmã Ivone Drumond, 200 - Distrito Industrial II, Itabira - MG, 35903-087 (Brasil)