Mango pulp from Keitt variety was liquefied with 1.1 mL/kg commercial enzyme mixture preparations... more Mango pulp from Keitt variety was liquefied with 1.1 mL/kg commercial enzyme mixture preparations for 2 h at 40C. Various physico-chemical characteristics of the mango pulp at different stages of liquefaction were investigated. Apparent viscosity of pulp and serum reduced rapidly to 78% and 93% respectively, in 30 min liquefaction. No marked changes in apparent viscosity of pulp samples and percentage cell wall hydrolysis in the subsequent 60, 90 and 120 min were observed. High correlation coefficient values (R2 > 0.99) of the linear regression analysis showed the feasibility of using a power law model for fitting the shear stress-shear rate data of the pulp. the enzymetreated pulp showed 83% and 84% serum yields during 30 and 120 min reaction times respectively against 52% for fresh pulp. Slight increase in TSS (°Brix), acidity, reducing and total sugars, and slight decrease in pH was found in the pulp as well as serum fractions as the incubation continued. No marked change in color (yellowness) was observed in the enzyme-treated pulp, however, the corresponding serum showed less yellowness and color saturation indicating retention of yellow pigments in the pulp fraction. Δ-3-carene was identified as major mono terpenic compound in mango pulp comprising more than 73% of the total aroma compounds. About 9% loss in the total aroma components was observed during the liquefaction process.
The rheological behaviour of clarified mango juice was measured at temperatures 15–85C and concen... more The rheological behaviour of clarified mango juice was measured at temperatures 15–85C and concentrations 15–66 °Brix, using a rotoviscometer. Mango juice free of pectin and pulp behaves as a Newtonian fluid. The effect of temperature can be described by an Arrhenius-type equation. The activation energy for viscous flow was in the range of 1.64–8.44 kcal/g-mol, depending on the concentration. The effect of concentration was modelled better by an exponential relationship than a power-law relationship. Simple equations are proposed for describing the combined effect of temperature and soluble solids content on the juice viscosity.
Mango pulp from Keitt variety was liquefied with 1.1 mL/kg commercial enzyme mixture preparations... more Mango pulp from Keitt variety was liquefied with 1.1 mL/kg commercial enzyme mixture preparations for 2 h at 40C. Various physico-chemical characteristics of the mango pulp at different stages of liquefaction were investigated. Apparent viscosity of pulp and serum reduced rapidly to 78% and 93% respectively, in 30 min liquefaction. No marked changes in apparent viscosity of pulp samples and percentage cell wall hydrolysis in the subsequent 60, 90 and 120 min were observed. High correlation coefficient values (R2 > 0.99) of the linear regression analysis showed the feasibility of using a power law model for fitting the shear stress-shear rate data of the pulp. the enzymetreated pulp showed 83% and 84% serum yields during 30 and 120 min reaction times respectively against 52% for fresh pulp. Slight increase in TSS (°Brix), acidity, reducing and total sugars, and slight decrease in pH was found in the pulp as well as serum fractions as the incubation continued. No marked change in color (yellowness) was observed in the enzyme-treated pulp, however, the corresponding serum showed less yellowness and color saturation indicating retention of yellow pigments in the pulp fraction. Δ-3-carene was identified as major mono terpenic compound in mango pulp comprising more than 73% of the total aroma compounds. About 9% loss in the total aroma components was observed during the liquefaction process.
The rheological behaviour of clarified mango juice was measured at temperatures 15–85C and concen... more The rheological behaviour of clarified mango juice was measured at temperatures 15–85C and concentrations 15–66 °Brix, using a rotoviscometer. Mango juice free of pectin and pulp behaves as a Newtonian fluid. The effect of temperature can be described by an Arrhenius-type equation. The activation energy for viscous flow was in the range of 1.64–8.44 kcal/g-mol, depending on the concentration. The effect of concentration was modelled better by an exponential relationship than a power-law relationship. Simple equations are proposed for describing the combined effect of temperature and soluble solids content on the juice viscosity.
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