Evaluation of the viscosity and the color of common mango pulp (Mangifera indica L.) enzymatically treated

Evaluación de viscosidad y color en la pulpa de mango común (Mangifera indica L) tratada enzimáticamente

Published 2012-07-01

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Quintero, V., Duque, A., & Giraldo, G. (2012). Evaluation of the viscosity and the color of common mango pulp (Mangifera indica L.) enzymatically treated. Sour Topics, 17(2), 66-76. https://doi.org/10.21897/rta.v17i2.703
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https://doi.org/10.21897/rta.v17i2.703
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Victor Quintero
Universidad del Quindío.
Alba Duque
Universidad del Quindío.
German Giraldo
Universidad del Quindío.
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The mango is one of the most important fruit from the commercial point of view because to its excellent sensory characteristics can get a number of products, including pulp. The aim of this work was to study the action of pectinase on stabilizing the common mango pulp. In this work yielded a product homogenized of fresh mango from a liquefied raw flesh and filter through a grid of 100 µm pore size. This homogenized was characterized and compared with the measured values of a pulp commercial fruit and commercial nectar. Then proceeded to perform commercial pectinase enzyme treatment to reduce the viscosity of the homogenized by varying the enzyme concentration, time and temperature treatment. Data were processed using response surface methodology supported by software STATGRAPHICS CENTURION XVI. The initial pulp contained a viscosity of 2.419, 4 ± 48.4 mPa* sec and the commercial pulp and Nectar 477,6 and 54,0 MPA* sec respectively. The results shows that the homogenized needs a treatment to 35°C for 90 minutes with pectinase 0.1% to obtain commercial pulp viscosity, and needs a treatment to 30°C during 85.5 min. with pectinase 0,1% to obtain a homogenized similar to a commercial nectar

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