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Physico-chemical changes during enzymatic liquefaction of mango pulp (cv. Keitt).

Singh, N. I. and Dhuique Mayer, C. and Lozano, Y. (2000) Physico-chemical changes during enzymatic liquefaction of mango pulp (cv. Keitt). Journal of Food Processing and Preservation, 24 (1). 73-85, 22 ref..

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Abstract

Processing of mango pulp for production of juices and related products is hampered by the fibre content and high natural viscosity of the pulp. In order to evaluate an enzymic process for pulp liquefaction, physicochemical changes during enzymic liquefaction of mango cv. Keitt pulp were monitored. Pulps were treated at 40C for up to 2 h with a mixture of commercial enzymes, namely Pectinex Ultra SP L(R), Celluclast(R) and Rapidase C PE(R) at concn. of 1.5:6:20 v/v. Changes monitored during liquefaction included viscosity, serum yields, clarity, sugars, colour and aroma. Apparent viscosity of pulp and serum decreased by 78 and 93%, respectively, after 30 min, after which viscosity changes declined. Serum yields of enzyme treated pulp were 83 and 84% after 30 and 120 min, respectively, compared to 52% for untreated pulp. Total soluble solids ( Brix), total and reducing sugars, and acidity of pulp and serum fractions increased as incubations proceeded, whilst pH declined. Yellowness of pulps during enzymic liquefaction was relatively stable, but sera became less yellow, indicating retention of pigments in the pulp. A loss of approx. 9% was observed in total aroma compounds during liquefaction. The major aroma compound was DELTA-3-carene. It is concluded that 30 min liquefaction with 1.1 ml enzyme mixture/kg mango pulp is optimal for recovery of clear mango juice following subsequent centrifugation of the serum.

Item Type: Article
Divisions: Human Resource Development
Uncontrolled Keywords: ENZYMES-; FRUIT-JUICES; MANGOES-; PHYSICAL-PROPERTIES; PROCESSING-; MANGO-JUICES; MANGO-PULPS; PHYSICOCHEMICAL-PROPERTIES
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 14 Physical properties
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jul 2011 04:47
Last Modified: 28 Dec 2011 10:00
URI: http://ir.cftri.com/id/eprint/7699

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