Production of clarified concentrated mango juice from Namdokmai cultivar
2001
Chowladda Teangpook | Saisanom Praditdoung
This study was, therefore, conducted to produce clarified concentrated mango juice for value added from Namdokmai cultivar (Mangifera indica L). The procedure employed microfiltration (MF) and reverse osmosis (RO) methods. Prior to producing the clarified concentrated mango juice, polysaccharide in mango pulp must be degradated by the application of two methods : by using enzyme liquefaction and gamma irradiation. The results indicated that the use of enzymes produced much better result than irradiation. The application of the mixture of Pectines/TM Ultr SP-L 0.095 percent and Celluclast 1.5L 0.02 percent by weight into mango pulp (pH 4.5) and incubating at 50 deg C for 105 minutes resulted in 77.46 percent mango juice yield, reduced viscosity to 70.26 percent and 71.04 percent transparency. From the results, the mixture of the two kinds of enzymes were, therefore, adopted for the production of mango juice in pilot plant. The analyses of chemical composition and physical properties of products before and after MF and RO method were found that MF-permeate was clear pale yellow mango juice and medium odor but MF-retentate was contrary; RO-retentate was clarified concentrated juice mostly similar to MF-permeate except with more concentration. Besides volatile compounds were found both in form of kind and quantity in MF-retentate higher than MF-permeate and RO-retentate. The importance volatile compound was beta-caryophyllene that was found in high quantity in fresh mango.
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This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
