Citation
Sakhale B. K., . and Pawar V. N., . and Gaikwad S. S., . Studies on effect of enzymatic liquefaction on quality characteristics of Kesar mango pulp. pp. 860-865. ISSN 2231-7546
Abstract
The effect of pectinase at various concentrations of 0.5 1 and 1.5 respectively and combination of pectinase (0.5) gelatin (0.5) on enzymatic liquefaction of mango pulp its physico-chemical characteristics and sensory qualities was investigated. It was observed that the pectinase and gelatin each at 0.5 concentration significantly improved the yield Total Soluble Solids (TSS) and ascorbic acid content of the pulp. The juice was found clarified with TSS of 20 over unclarified with 18. The sensory quality was improved significantly both by pectinase alone and also with combination of pectinase with gelatin.
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Abstract
The effect of pectinase at various concentrations of 0.5 1 and 1.5 respectively and combination of pectinase (0.5) gelatin (0.5) on enzymatic liquefaction of mango pulp its physico-chemical characteristics and sensory qualities was investigated. It was observed that the pectinase and gelatin each at 0.5 concentration significantly improved the yield Total Soluble Solids (TSS) and ascorbic acid content of the pulp. The juice was found clarified with TSS of 20 over unclarified with 18. The sensory quality was improved significantly both by pectinase alone and also with combination of pectinase with gelatin.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Mangoes |
| AGROVOC Term: | Pulp |
| AGROVOC Term: | Pectinase |
| AGROVOC Term: | Gelatin |
| AGROVOC Term: | Liquefaction |
| AGROVOC Term: | Ascorbic acid |
| AGROVOC Term: | Physicochemical properties |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:27 |
| URI: | http://webagris.upm.edu.my/id/eprint/22670 |
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