Influence of Storage on Some Physicochemical and Microbial Properties of Concentrates from Two

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Influence of Storage on Some Physicochemical and Microbial Properties of Concentrates from Two Sudanese Mangos (Mangifera indica) Verities | Chapter 11 | Current Trends in Food Science Vol. 1

Aims: To produce concentrates at remote areas of production, where fruits are expected to be cheaper and hence compete with imported concentrates.

Study Design: Factorial Experimental design.

Place and Duration of Study: Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Sudan and Food Research Center, Shambat, Sudan, between September 2009 and May 2010.

Methodology: Two mango (Mangifera indica) varieties Abu Samaka and Baladi were used to produce concentrate and the concentrate was stored at ambient temperature and a refrigerator at 4ºC for 6 months. The concentrates were prepared by using open kettle boiler (100ºC) and they were packed in cans using double seam machine.

Results: The Baladi variety gave higher total soluble solids (TSS) than Abu Samaka. Abu Samaka exhibited an excellent percentage (29.7%) of total sugars during storage and the total titrable acidity of mango concentrate in the two varieties reported a slightly increase. The reducing sugars increased gradually with storage time. The two varieties showed retention of ascorbic acid content during storage. There was no growth of E. coli, yeast and molds in the concentrates of the two varieties tell the end of the storage period (6 months). The concentrates from the two varieties at both temperatures were acceptable by the panelists.

Conclusion: The two varieties showed suitability in processing to give mango concentrate.

Author(s) Details

Ann Osman Kabashi Elsheikh
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Sudan.

Prof Abd Elazeem Ahmed Mohamed Nour
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Sudan.

Prof Abd Elmoneim Osman Elkhalifa
Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Kingdom of Saudi Arabia.

Read full article: http://bp.bookpi.org/index.php/bpi/catalog/view/79/1080/766-1



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