Viscosity test (mPa.

s) Texture test ( g )
Jam reference 1185 Jam reference
Nutelle reference* ND Nutelle reference
Mango Vanilla ND Mango
Mango-Red Fruits ND Mango-Red Fruits
Mango-Chocolate ND Mango-Chocolate

*Note: The viscosity exceeds the PH

measuring capacity of the device.
Jam reference
Therefore, values are not available.
Nutelle reference
Mango Vanilla
Mango-Red Fruits
Mango-Chocolate

Product
Jam reference
Nutelle reference
Mango Vanilla
Mango-Red Fruits
Mango-Chocolate

PH Tex

7 90
6 80
5 70
60
4 50
3 40
2 30
20
1
10
0 0
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 PH:
xture test ( g ) Adhesiveness test( g ) The pH results show interesting variations b
19 Jam reference -4 fruit-based products like pear, which contrib
24.5 Nutelle reference -17 The Nutella (pH 6.4), on the other hand, is c
80.5 Mango Vanilla -43 milk, creating a smooth and creamy texture
of mango, which balances the flavor well. Th
46 Mango-Red Fruits -22.5 due to the addition of red fruits, giving it a m
63 Mango-Chocolate -30 slightly more basic pH than the plain mango
product remains close to neutral, offering a
AW:
PH water activity The water activity (aw) values reflect the availab
3.65 Jam reference 0.879 jam (aw 0.879) has relatively high water activity
6.4 Nutelle reference 0.327 Nutella (aw 0.327), with its low water activity, in
0.914) and Mango-Fruit Rouge (aw 0.911) produ
5.02 Mango Vanilla 0.914 properly preserved, though the fruit sugars offe
4.16 Mango-Red Fruits 0.911 to the Mango variants. Overall, Nutella is more s
5.3 Mango-Chocolate 0.899 preservation.
Texture:
The texture test results in grams show varia
Jam reference (19 g) is the most fluid, requi
to spread. The Nutella reference (24.5 g) is
requiring a bit more force than the jam. The
Color or thicker texture. Much more force is need
a b c L h fluid. The Mango-Red Fruits (46 g) has a firm
0.13 6.77 6.77 24.55 88.89 product, with moderate resistance to penet
easier to penetrate than the pure Mango pr
12.94 9.78 15.66 34.12 38.62 texture.
1.76 33.61 33.66 70.31 87
20.7 3.64 21.01 38.42 9.97
11.18 20.35 23.22 49.08 61.23

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Texture test
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ts show interesting variations between the tested products. The jam (pH 3.65) has a high acidity, typical of
roducts like pear, which contributes to the preservation of the product while offering a slightly acidic taste.
pH 6.4), on the other hand, is close to neutral, with a slightly basic pH, due to its composition of oil and
g a smooth and creamy texture. The Mango Vanilla product (pH 5.02) has moderate acidity, characteristic
hich balances the flavor well. The Mango-Red Fruits (pH 4.16) is more acidic than the Mango Vanilla, likely
ddition of red fruits, giving it a more fruity and tangy taste. Finally, the Mango-Chocolate (pH 5.3) has a
basic pH than the plain mango version, which can be attributed to the addition of chocolate. However, this
ains close to neutral, offering a balanced, sweet, and fruity flavor.

vity (aw) values reflect the available water in each product, affecting microbial growth, texture, and shelf life. The
) has relatively high water activity, which could support microbial growth, though its sugar content helps limit this.
327), with its low water activity, inhibits microbial growth, contributing to its long shelf life. The Mango Vanilla (aw
ango-Fruit Rouge (aw 0.911) products have high water activity, making them more susceptible to spoilage if not
erved, though the fruit sugars offer some protection. Lastly, Mango-Chocolate (aw 0.899) shows similar water activity
variants. Overall, Nutella is more stable due to its low water activity, while the Mango products require careful

est results in grams show variations in firmness and resistance to penetration between the products. The
e (19 g) is the most fluid, requiring the least force to penetrate, indicating that it is relatively soft and easy
e Nutella reference (24.5 g) is slightly firmer than the jam, but it remains fairly soft and easy to spread,
it more force than the jam. The Mango vanilla(80.5 g) is the firmest product among all, suggesting a denser
xture. Much more force is needed to penetrate this product, indicating that it is more consistent and less
ango-Red Fruits (46 g) has a firmer texture than the jam and Nutella but is softer than the pure Mango
h moderate resistance to penetration. Finally, the Mango-Chocolate (63 g) is also relatively firm, but slightly
etrate than the pure Mango product, likely due to the addition of chocolate, which may slightly soften the

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on de cette forme ou l’enregistrement de ce classeur dans un autre

ier endommagera le graphique de façon irréparable.
 soufiane
NUTELLA CONFITURE MANGE FR MANGUE CHOCOLAT
Couleur
Brillance
Fluidité
Intensité de
l'Arome
Type
d'Arome
Crémeux
Adhésion au
Pain
Grainy
Intensité de
la Douceur
Équilibre
des Saveurs
Persistance
du Goût

karenn
NUTELLA CONFITURE MANGE FR MANGUE CHOCOLAT
Couleur
Brillance
Fluidité
Intensité de
l'Arome
Type
d'Arome
Crémeux
Adhésion au
Pain
Grainy
Intensité de
la Douceur
Équilibre
des Saveurs
Persistance
du Goût
 nadjet
MANGUE NUTELLA CONFITURE MANGE FR MANGUE CHO
MANGUE
Couleur
Brillance
Fluidité
Intensité de
l'Arome
Type
d'Arome
Crémeux
Adhésion au
Pain
Grainy
Intensité de
la Douceur
Équilibre
des Saveurs
Persistance
du Goût

elisabeth
MANGUE NUTELLA CONFITURE MANGE FR MANGUE CHO
MANGUE
Couleur
Brillance
Fluidité
Intensité de
l'Arome
Type
d'Arome
Crémeux
Adhésion au
Pain
Grainy
Intensité de
la Douceur
Équilibre
des Saveurs
Persistance
du Goût