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In this research project, the viability of ‘Haden’ mango puree (Mangifera indica Linn.) as a ready-to-serve product was studied. The ripening process of the fruit was studied to determine the adequate stage for the puree production. Firmness, pH, total acidity expressed as citric acid percentage, soluble solids and pectin content of the fruit pulps were analyzed. Results showed that color of skin is a good parameter to indicate the mangoes ripening stage. Four different heat treatments were applied to the acidified puree: 25.5 minutes at 65 °C; 16.0 minutes at 75 °C; 4.0 minutes at 80 °C and 2.5 minutes at 95 °C. Non treated and treated puree were maintained under refrigeration for 36 days. pH, titrable acidity, molds and yeast analyses were carried out weekly. Although statistical analyses indicate significant difference among pH and acidity values in relation to storage time and heat treatment, the puree presented acceptable values by Brazilian legislation for mango puree consumed as beverage (pH between 3,3 and 4,5 and minimum total acidity of 0,32% of citric acid). Heat treated puree showed microbiological stability, presenting zero count of these microorganisms during the storage time. The study of rheological behavior of treated and non treated purees revealed non Newtonian character of shear thinning nature. Even though the heat treatments presented very distinct F values, the physical chemical analyses, the mold and yeast counts and the rheological behavior showed that there was not difference among the final products. This indicates that the stability of the puree can be achieved applying the heat treatment with the smallest F value, that is 25.5 minutes at 65 °C. Consumer acceptance test of puree treated in these conditions presented high level of acceptance, which reinforces the viability of this puree as a ready-to-serve product.

Processamento descontínuo de purê de manga (Mangífera indica Linn.), variedade Haden: estudo da viabilidade do produto para pronto consumo.