Agriculture Reference
In-Depth Information
Fruits
Puree/Juice extraction
Partial enzymatic
liquefaction
Light enzymatic
maceration
Crossflow microfiltration
Pasteurization
Thermal
concentration
Clarified
juice
Permeate
Retentate
Pulpy Juice concentrate
Thermal
concentration
Membrane
concentration
Blending
Top-grade concentrate
with variable pulp content
Clarified juice
concentrate
Top-grade clarified
juice concentrate
Figure 15.6.
Proposed flowchart for producing clarified juice and juice concentrate from pulpy juices at an
industrial scale (source: Vaillant et al., 2001).
furfural, cis-3-hexen-1-ol and hexanol by 23.4%, 79.1%,
93.8%, and 128.6%, respectively. Moreover, 2-hexenal
(0.28%) and octadecanal (0.24%) were only found in UHP-
treated mango juice. Sensory analysis revealed that UHP
processing increased the green flavor and preserved the
characteristic aroma of mango fruits.
In comparison to pulp, the chemical composition of
canned mango juice is characterized by a lower content
of ascorbic acid, free amino nitrogen, reducing sugars, and
carotenoids (Table 15.2), while the pulp is characterized by
lower TSS, higher pH, lower total sugars, and lighter color
(Ragab and El-Nemr, 1990).
Changes in quality attributes of sweetened mango juices
prepared from 'Julie' and 'Ogbomoso' varieties were in-
vestigated by Falade et al. (2004) during storage at 25
◦
C
for 12 weeks. The titratable acidity, pH, total solids, ash,
soluble solids, and ascorbic acid contents decreased during
storage. After 12 weeks of storage, percentage losses of
ascorbic acid by sweetened 'Julie' and 'Ogbomoso' mango
juices were 16.25% and 16.67%, respectively. Browning in-
dex, chroma, and
b
∗
values increased during storage. Color
changes in sweetened mango juices were mainly due to
changes in
b
∗
value and chroma.
Mango squash and aseptically packaged mango
beverages
Juicy varieties of mangoes are preferred for making mango
squash “drink,” which is another category of beverage made
from mango pulp. Mango nectar and squash are similar
in composition, except for the presence of a preserva-
tive: 0.1% sodium benzoate or 350 ppm SO
2
in squash
(Occena-Po, 2006). Mango squash formulation consists of
blending 68
◦
Brix syrup with mango puree, citric acid, and
potassium metabisulfite (Narain et al., 1998). The contents
are heated to about 90
◦
C and hot-filled into presterilized
glass bottles. Bottles are closed with screw-type caps or
cork stoppers; if cork stoppers are used, the bottles are in-
verted in hot-wax to put a coating on the cork and bottle
neck to make the closure air tight. Mango squash is diluted
approximately three times with water before serving in the
chilled form.
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