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Freezing preservation of Totapuri mango pulp.

Ramana, K. V. R. and Ramaswamy, H. S. and Aravinda Prasad, B. and Patwardhan, M. V. and Ranganna, S. (1984) Freezing preservation of Totapuri mango pulp. Journal of Food Science and Technology, 21 (5). 282-285, 9 ref..

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Abstract

Mango pulp (Totapuri var.), with or without ascorbic acid (50 mg/100 g) was filled into 200 gauge polyethylene bags (52 x 40 x 3 cm and with capacity of 7 kg pulp), sealed, frozen as slabs at -40 degree C for 41/2 h and stored at -18.4 degree C for 14 months. Canned pulp was used for comparison. Soluble solids and acidity did not vary much among the samples. After 10 months, retention of ascorbic acid was 8.2, 45.4 and 70.0% and carotenoid loss was 36, 15 and 6.8% in control, sample with ascorbic acid added and canned pulp resp. Viscosity of the pulp decreased from 3950 to 2650 cP, and 3220 cP in control and ascorbic acid added frozen pulp and from 3795 to 3525 cP in canned pulp after 10 months. Nectar prepared from the pulp was pasteurized and subjected to sensory evaluation along with the pulp and unpasteurized nectar. The off-flavour developed in frozen pulp could be removed by pasteurizing the pulp before freezing or heating the frozen pulp before use. Ascorbic acid helped to retain colour, flavour and aroma during storage.

Item Type: Article
Uncontrolled Keywords: KEEPING-QUALITY; mango pulps, keeping quality of stored frozen Totapuri; STORAGE-COLD; FROZEN-FOODS; PULPS-; ASCORBIC-ACID; mango pulps, ascorbic acid & organoleptic properties of stored frozen; ORGANOLEPTIC-PROPERTIES; MANGOES-; keeping quality of stored frozen Totapuri mango pulps
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 06 Preservation and Storage > 08 Refrigeration and Freezing
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jun 2016 07:25
Last Modified: 22 Jun 2016 07:25
URI: http://ir.cftri.com/id/eprint/6647

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