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Sweetened Mango Purees Preserved by Canning and Freezing
Author(s) -
AVENA R. J.,
LUH B. S.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb10753.x
Subject(s) - food science , ripeness , mangifera , sucrose , chemistry , sugar , fructose , ascorbic acid , brix , ice cream , corn syrup , horticulture , ripening , biology
Mango fruit ( Mangifera indica L., Kent variety) at canning ripeness was processed as sweetened puree of 42–43° Brix soluble solids by canning and freezing. Sucrose and high fructose corn syrups in various combinations were used as sweeteners. Processed purees, diluted with three parts of water, produced mango nectars of 13% soluble solids for evaluation of chemical and sensory quality. The frozen mango purees contained slightly more ascorbic acid than the canned products. Sucrose and high fructose corn syrups may be used interchangeably as sweeteners. Panel members were not able to distinguish differences in preference for nectars even though some difference in sugar components among them were detected by high performance liquid chromatography.