PHYSICO-CHEMICAL CHANGES DURING ENZYMATIC LIQUEFACTION of MANGO PULP (cv. Keitt)

Mango pulp from Keitt variety was liquefied with 1.1 mL/kg commercial enzyme mixture preparations for 2 h at 40C

NG. IBOYAIMA SINGH

2007

Scholarcy highlights

  • Mango pulp from Keitt variety was liquefied with 1.1 mL/kg commercial enzyme mixture preparations for 2 h at 40C
  • Δ‐3‐carene was identified as major mono terpenic compound in mango pulp comprising more than 73% of the total aroma compounds
  • About 9% loss in the total aroma components was observed during the liquefaction process
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