Commercial Pectolytic enzymes in Production of Mango Juice Concentrate

Abstract

The jelling phenomenon of extracted mango pulp at elevated temperatures limits the production of mango juice concentrate with high solids content by evaporation. To overcome this problem, the mango pulp was divided Into two portions and treated separately with liquefying and macerating enzymes. It was then possible to concentrate the lower viscosity product of the liquefying enzyme to approximately 600 Brlx before blending with the single strength macerated pulp. A cloud stable concentrate having 45% solids was obtained with a 3:2 blend of concentrate and pulp, respectively, by the 'cut-back' method. Changes in physico-chemical properties indicated that it was not posslblc by this method to concentrate thejuice beyond 65% solids without seriously affecting the product quality.