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Rheological properties of enzyme-treated mango pulp.

Suvendu, Bhattacharya and Rastogi, N. K. (1998) Rheological properties of enzyme-treated mango pulp. Journal of Food Engineering, 36 (3). 249-262, 23 ref..

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Abstract

Effects of pectinase (polygalacturonase; Novo Pectinex 3XL, Novo Nordisk Ferment Ltd.) treatment on rheological properties of mango (var. Totapuri) pulp were investigated using response surface methodology together with a second order central composite rotatable design. Reactions were performed for different times (30-150 min) and at different temp. (25-60C) using various enzyme concn. (0.005-0.095%). Both raw and pectinase-treated pulp behaved as pseudoplastic liquids and exhibited yield stress. Shear rate and shear stress data of enzyme treated and untreated pulp were fitted well by the Herschel-Bulkley model (r <greater than or equal to> 0.991, P <less than or equal to> 0.01). Flow behaviour index of pulp increased with increasing time of pectinase treatment and/or with increasing pectinase concn. whereas apparent viscosity decreased with increasing enzyme concn.

Item Type: Article
Uncontrolled Keywords: ANALYTICAL-TECHNIQUES; GLYCOSIDASES-; MANGOES-; PECTIC-ENZYMES; RHEOLOGICAL-PROPERTIES; MANGO-PULPS; POLYGALACTURONASES-; RESPONSE-SURFACE-METHODOLOGY
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Aug 2008 10:07
Last Modified: 10 Oct 2018 11:15
URI: http://ir.cftri.com/id/eprint/7770

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