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RELATIVE SUITABILITY OF PLASTIC FILMS FOR THE FROZEN STORAGE OF MANGO PULP
Author(s) -
THAKUR B. R.,
ARYA S. S.
Publication year - 1988
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1988.tb00076.x
Subject(s) - pulp (tooth) , foil method , polypropylene , polyethylene , sugar , food science , chemistry , materials science , composite material , dentistry , medicine
Thermally blanched and unblanched mango pulp of three commercial varieties were packed in polyetlrylene, polypropylene and paper‐Al foil‐polyetltylene laminate pouches, frozen and stored at –12°C for 12 months. Blanched samples were found to be more stable than he corresponding unblanched samples and samples stored in foil laminate pouches were rated superior to all other samples. Retention of total carotenoids in blanched samples ranged between 79.7–95.1% in foil laminate, 56.7–82.5 % in polypropylene and 50.9–71.9 % in polyethylene pouches while ascorbic acid retention was 56.8–88.4%, 13.4–36.0% and 11.0–19.7%, respectively, in laminate, polypropylene and polyethylene pouches after 12 months storage. Total sugar and acidity did not change appreciably during frozen storage of mango pulp.