<abstract xmlns="http://www.w3.org/1999/xhtml"><p>This research demonstrated the significance of variety and thermal holding time (THT) at constant temperature (95 °C) on quality characteristics of mango juice. Eighteen samples from Mado, Julie and Kent mango varieties were produced using full factorial design. Quality parameters, sensory and microbial properties were determined. Variety and THT were significant for most notable variables considered except for some sensory properties. Juice of Julie had the highest vitamin C at 60s, while Mado were superior in virtually all other chemical parameters; having 31.93 – 49.97 µg/100g pro-vitamin A, 51.10 – 113 mg/100g total phenol, 25.60 – 81.40 mg/100g total flavonoid, 1.26 – 1.48 mg/L tannin and 12.60 – 13.60% °Brix. Microbial qualities were influenced by THT; with 60s long enough to achieve stable products. PCA cluster analysis further emphasized variety as the most quality-determining factor in mango juice.</p></abstract>

This research demonstrated the significance of variety and thermal holding time (THT) at constant temperature (95 °C) on quality characteristics of mango juice. Eighteen samples from Mado, Julie and Kent mango varieties were produced using full factorial design. Quality parameters, sensory and microbial properties were determined. Variety and THT were significant for most notable variables considered except for some sensory properties. Juice of Julie had the highest vitamin C at 60s, while Mado were superior in virtually all other chemical parameters; having 31.93 – 49.97 µg/100g pro-vitamin A, 51.10 – 113 mg/100g total phenol, 25.60 – 81.40 mg/100g total flavonoid, 1.26 – 1.48 mg/L tannin and 12.60 – 13.60% °Brix. Microbial qualities were influenced by THT; with 60s long enough to achieve stable products. PCA cluster analysis further emphasized variety as the most quality-determining factor in mango juice.

Variation in Nutritional Properties of Mango (<italic>Mangifera indica</italic>) Juice Based on Varietal Difference and Thermal Holding Time

Department of Food Science and Technology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Variation in Nutritional Properties of Mango () Juice Based on Varietal Difference and Thermal Holding Time

This research demonstrated the significance of variety and thermal holding time (THT) at constant temperature (95 °C) on quality characteristics of mango...

Variation in Nutritional Properties of Mango (Mangifera indica) Juice Based on Varietal Difference and Thermal Holding Time

Publié en ligne: 18 juil. 2019

Pages: 43 - 54

DOI: https://doi.org/10.2478/aucft-2019-0006

Mots clés
Mango juice, varietal difference, thermal holding time, Cluster analysis

© 2019 Olusola Samuel Jolayemi, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Variation in Nutritional Properties of Mango (Mangifera indica) Juice Based on Varietal Difference and Thermal Holding Time

Publié en ligne: 18 juil. 2019

Pages: 43 - 54

DOI: https://doi.org/10.2478/aucft-2019-0006

Mots clésMango juice, varietal difference, thermal holding time, Cluster analysis

© 2019 Olusola Samuel Jolayemi, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Mots clés
Mango juice, varietal difference, thermal holding time, Cluster analysis