Studies on effect of enzymatic liquefaction on quality characteristics of Kesar mango pulp

被引：0
|
作者：
Sakhale, B. K. [1 ]
Pawar, V. N. [2 ]
Gaikwad, S. S. [1 ]
机构：
[1] Dr Babasaheb Ambedkar Marathwada Univ, Dept Chem Technol, Food Technol Div, Aurangabad 431004, MS, India
[2] Vasantrao Naik Marathwada Agr Univ, Parbhani 431402, MS, India
来源：
INTERNATIONAL FOOD RESEARCH JOURNAL | 2016年 / 23卷 / 02期
关键词：
Mango pulp; Pectinase; Gelatin; Liquefaction; Sensory quality;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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. (c) All Rights Reserved
引用
收藏
页码：860 / 865
页数：6
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