Viscosity of mango nectar as related to pectic substances.
Saeed A. R., Tinay A. H. El, Khattab A. H.
Author Affiliation: Sudan Food Research Centre, Khartoum North, Sudan.
Journal of Food Science 40 : 203-204
Abstract : Data on total pectin, protopectin and water-soluble pectin levels in fruit picked on various dates and ripened in boxes, and also in fruit left to ripen on the tree, are presented for 3 cvs. Total pectin and protopectin levels declined with picking date and with ripening but water-soluble pectin increased with picking date from 0.019 to 0.063% in the cv. Alphonso, from 0.033 to 0.105 in Kitchener, and from nil to 0.26% in Abu Samaka. The viscosity of mango nectar (prepared by heating pulp with sugar and water) was directly related to the total pectin level, being greatest for the least ripe fruit and for Abu Samaka.