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Utilization of mango waste: recovery of juice from waste pulp and peel.

Beerh, O. P. and Raghuramaiah, B. and Krishnamurthy, G. V. and Giridhar, N. (1976) Utilization of mango waste: recovery of juice from waste pulp and peel. Journal of Food Science and Technology (Mysore), 13 (23). pp. 138-141.

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Abstract

Juice was recovered from mango peel and waste fibrous pulp by treatment with pectic enzyme. Recovery was 75-80% from waste pulp and 51% from peel. The peel and pulp juice had 48 and 51% total sugars, respectively. This juice, when added to mango pulp and used for preparation of nectar, did not in any way alter its taste or flavour. Optimum rehydration of dried peel and pulp was worked out for efficient recovery of syrup from the dried samples. Good quality wine and vinegar were prepared from juice from fresh waste and syrups from dried waste by partial precipitation of tannins to overcome undue astringency. A concentrated syrup having good taste and active light yellow colour was obtained from syrups by treatment with gelatin and carbon which highly improved their colour. Discolouration of concentrates during storage was checked by addition of 1000 ppm of SO2.

Item Type: Article
Uncontrolled Keywords: FRUIT-JUICES; mango peel, juices recovery from; mango pulp wastes, juices recovery from; PEEL-; MANGOES-; use of mango wastes; waste juices use in mango products; WINES-; mango wines, waste juices use in; VINEGAR-; mango vinegar, waste juices use in; WASTES-; mango wastes, use of; mango products, waste juices use in; PULPS-
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Mar 2010 05:25
Last Modified: 29 Jan 2021 10:51
URI: http://ir.cftri.com/id/eprint/7266

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