Evaluation of the viscosity and the color of common mango pulp (Mangifera indica L.) enzymatically treated

Evaluación de viscosidad y color en la pulpa de mango común (Mangifera indica L) tratada enzimáticamente

dc.creatorQuintero, Victor
dc.creatorDuque, Alba
dc.creatorGiraldo, German
dc.date2012-07-01
dc.date.accessioned2022-12-15T14:44:49Z
dc.date.available2022-12-15T14:44:49Z
dc.identifierhttps://revistas.unicordoba.edu.co/index.php/temasagrarios/article/view/703
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5353794
dc.descriptionThe mango is one of the most important fruit from the commercial point of view because to its excellent sensory characteristics can get a number of products, including pulp. The aim of this work was to study the action of pectinase on stabilizing the common mango pulp. In this work yielded a product homogenized of fresh mango from a liquefied raw flesh and filter through a grid of 100 µm pore size. This homogenized was characterized and compared with the measured values of a pulp commercial fruit and commercial nectar. Then proceeded to perform commercial pectinase enzyme treatment to reduce the viscosity of the homogenized by varying the enzyme concentration, time and temperature treatment. Data were processed using response surface methodology supported by software STATGRAPHICS CENTURION XVI. The initial pulp contained a viscosity of 2.419, 4 ± 48.4 mPa* sec and the commercial pulp and Nectar 477,6 and 54,0 MPA* sec respectively. The results shows that the homogenized needs a treatment to 35°C for 90 minutes with pectinase 0.1% to obtain commercial pulp viscosity, and needs a treatment to 30°C during 85.5 min. with pectinase 0,1% to obtain a homogenized similar to a commercial nectaren-US
dc.descriptionEl mango es una de las frutas más importantes desde el punto de vista comercial debido a que gracias a sus excelentes características sensoriales se pueden obtener una serie de productos derivados, entre ellos la pulpa. El objetivo de este trabajo fue estudiar la acción de la pectinasa sobre la estabilización de la pulpa de mango común. En este trabajo se obtuvo un producto homogenizado de mango común fresco, a partir del licuado de la pulpa cruda y un filtrado a través de una malla de 100 µm de tamaño de poro. Este homogenizado se caracterizó y se comparó con los valores medidos de una pulpa de fruta comercial y un néctar comercial. Posteriormente se procedió a realizarle un tratamiento enzimático con pectinasa comercial con el fin de disminuir la viscosidad del homogenizado variando la concentración de la enzima, el tiempo y la temperatura de tratamiento. Los datos fueron procesados con ayuda de la metodología de superficies de respuesta apoyados en el software statgraphics centurion XVI. La pulpa inicial tuvo una viscosidad de 2.419,4 ± 48,4 mPa*s y la pulpa y el néctar comerciales de 477,6 y 54,0 mPa*s respectivamente. Los resultados obtenidos muestran que para que el homogenizado tenga la viscosidad de una pulpa comercial es necesario realizar un tratamiento enzimático a 35ºC por 90 minutos y con una concentración de pectinasa de 0,1% y para obtener un homogenizado con viscosidad similar a la de un néctar se necesita un tratamiento a 30ºC por 85,5 minutos y con una concentración de pectinasa de 0,1%.es-ES
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.languageeng
dc.languagespa
dc.publisherUniversidad de Córdobaes-ES
dc.relationhttps://revistas.unicordoba.edu.co/index.php/temasagrarios/article/view/703/4375
dc.relationhttps://revistas.unicordoba.edu.co/index.php/temasagrarios/article/view/703/819
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dc.rightsDerechos de autor 2016 Temas Agrarioses-ES
dc.rightshttp://creativecommons.org/licenses/by-nc/4.0es-ES
dc.sourcesour topics; Vol. 17 No. 2 (2012): Revista Temas Agrarios volumen 17(2) (Julio - Diciembre 2012); 66-76en-US
dc.sourceTemas Agrarios; Vol. 17 Núm. 2 (2012): Revista Temas Agrarios volumen 17(2) (Julio - Diciembre 2012); 66-76es-ES
dc.source2389-9182
dc.subjectmangoen-US
dc.subjectpulpen-US
dc.subjectcolor and viscosity.en-US
dc.subjectMangoes-ES
dc.subjectpulpaes-ES
dc.subjectcolores-ES
dc.subjectviscosidades-ES
dc.titleEvaluation of the viscosity and the color of common mango pulp (Mangifera indica L.) enzymatically treateden-US
dc.titleEvaluación de viscosidad y color en la pulpa de mango común (Mangifera indica L) tratada enzimáticamentees-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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