Blanching: evaluation of its effects on the characteristics of frozen mango pulp.
Oliveira M. E. B. de, Borges M. de F., Nassu R. T., Pinto G. A. S., Rodrigues L. J., Almeida G. B. de, Andrade L. de O., Assunção G. B.
Author Affiliation: Embrapa Agroindústria Tropical, C.P. 3761, 60.511-110, Fortaleza-CE, Brazil.
Proceedings of the Interamerican Society for Tropical Horticulture 48 : 56-58
Abstract : The aim of this study was to evaluate the effect of blanching on the chemical, physicochemical, microbiological and organoleptic properties of frozen mango [Mangifera indica] pulp during 360 days of refrigeration. Blanching influenced the microbial levels and physicochemical parameters evaluated, except for total reducing sugars. Sensorial analysis showed a nonsignificant increase in acceptance level, from 7.5 for unblanched pulp to 7.7 for blanched pulp.