Comparison between conventional and alternative peeling methods on peeling efficiencies of Malaysian Chok Anan mango (Mangifera indica L.) fruit

Nur Sadrina Mohamad, . and Rabiha Sulaiman, . and Lai O. M., . and Norhayati Hussain, . Comparison between conventional and alternative peeling methods on peeling efficiencies of Malaysian Chok Anan mango (Mangifera indica L.) fruit. pp. 1934-1940. ISSN 2231-7546

Fruit industries require convenient peeling method especially during puree processing to prevent deterioration of fruit quality and product loss. Therefore manual chemical (sodium hydroxide/NaOH) and enzymatic (Pectinex Ultra SP-L) peeling methods were compared to determine the peeling efficiencies of Chok Anan mangoes. The effect of different peeling parameters (concentrations chemical peeling: 1.6-7.3 of 0.4M-1.83M; enzymatic peeling: 0.005-0.095 temperatures chemical peeling: 80-95o C; enzymatic peeling: 25-40C and duration of soaking chemical peeling: 5-10 min; enzymatic peeling: 30-120 min) were evaluated for peeling yield peeling time absorption of chemical and enzyme solution the penetration depth of NaOH and enzyme activities (reducing sugar analysis). The enzymatic peeling had significantly (p 0.05) in peeling yield (86) but there was significant (p 0.05) effect on absorption of both NaoH and pectinase solutions at 0.84g/100g (enzymatic) and 2.50g/100 g (chemical) 0.45 mm penetration depth of NaOH and significant decrease in enzyme activities from 20.04g/100 mL to 4.92g/100 mL using reducing sugar analysis. The optimal enzymatic peeling conditions (concentration: 0.009 temperature: 25o C duration of soaking: 120 min) had made it possible to recycle the pectinase solution twice thus may be beneficial for the mango processing industry compared to chemical peeling.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(05)%202017/(13).p...

Abstract

Fruit industries require convenient peeling method especially during puree processing to prevent deterioration of fruit quality and product loss. Therefore manual chemical (sodium hydroxide/NaOH) and enzymatic (Pectinex Ultra SP-L) peeling methods were compared to determine the peeling efficiencies of Chok Anan mangoes. The effect of different peeling parameters (concentrations chemical peeling: 1.6-7.3 of 0.4M-1.83M; enzymatic peeling: 0.005-0.095 temperatures chemical peeling: 80-95o C; enzymatic peeling: 25-40C and duration of soaking chemical peeling: 5-10 min; enzymatic peeling: 30-120 min) were evaluated for peeling yield peeling time absorption of chemical and enzyme solution the penetration depth of NaOH and enzyme activities (reducing sugar analysis). The enzymatic peeling had significantly (p 0.05) in peeling yield (86) but there was significant (p 0.05) effect on absorption of both NaoH and pectinase solutions at 0.84g/100g (enzymatic) and 2.50g/100 g (chemical) 0.45 mm penetration depth of NaOH and significant decrease in enzyme activities from 20.04g/100 mL to 4.92g/100 mL using reducing sugar analysis. The optimal enzymatic peeling conditions (concentration: 0.009 temperature: 25o C duration of soaking: 120 min) had made it possible to recycle the pectinase solution twice thus may be beneficial for the mango processing industry compared to chemical peeling.

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Item Type:	Article
AGROVOC Term:	Mangifera
AGROVOC Term:	Mangifera indica
AGROVOC Term:	Mangoes
AGROVOC Term:	Alternative methods
AGROVOC Term:	Peeling
AGROVOC Term:	Efficiency
AGROVOC Term:	Fruits
AGROVOC Term:	Absorption
AGROVOC Term:	Soaking
AGROVOC Term:	Chemical peeling
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	28 Apr 2025 05:29
URI:	http://webagris.upm.edu.my/id/eprint/23829

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