Studies on effect of enzymatic liquefaction on quality characteristics of Kesar mango pulp.
Sakhale B. K., Pawar V. N., Gaikwad S. S.
Author Affiliation: Food Technology Division, Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad - 431 004, M.S., India.
International Food Research Journal 23 : 860-865
Abstract : The effect of pectinase at various concentrations of 0.5, 1.0, 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.