Technique to extract juice from mango cv. Kesar and Alphanso.
Hebber S. N. D., Mehta M. D.
Author Affiliation: Department of Agril Botany, N.M. College of Agriculture, Gujarat Agril. University, Navsari - 396 450 (Gujarat), India.
Annals of Plant Physiology 19 : 141-144
Abstract : A study was conducted to develop a standardized technology for the extraction of juice from mango (Mangifera indica L.) cvs. Kesar and Alphanso. The experiment was conducted during May-June 1997 at Post Graduate Laboratory, Department of Horticulture, Gujarat Agricultural University, Navsari, India. The pulp was subjected to 2 methods of extraction; hot press (pre-treated to 50°C) and cold press methods (at room temperature). Two incubation periods, 2 and 4 hours with 6 levels of pectinolytic enzymes, were used. The extracted juice was then subjected to physical, chemical and sensory evaluations. The results clearly showed that hot press method for juice extraction was better than cold press method in terms of recovery of juice, clarity, pH, total soluble solids (TSS) and colour but was inferior in aroma and taste. An incubation period of 4 hours was superior than 2 hours in terms of recovery, turbidity, colour and aroma. Increasing the levels of pectinolytic enzyme led to an appreciable increase in juice yield up to 2.0% level beyond which the increase was not appreciable. Addition of pectinolytic enzyme led to a decrease in TSS, pH and acidity of extracted juice. An increase in sugar concentration of the extracted juice was also noticed. Therefore, the technique of extracting mango juice of acceptable quality with cold press method (using 2.0% pectinolytic enzyme incubated for 4 hours) is suggested and this juice could be further used in the preparation of beverages.