Studies of mango processing

Abstract

Alphonso mango slices in syrup were frozen under thirteen different conditions, stored for three months at -28°C and the quality of the products assessed chemically, microbiologically and organoletically. The quality was insensitive to the freezing rate (cryogenic freezing, blast freezing or domestic deep freezing) and to the addition of 0.1% vitamin C to the cover syrup. Presoaking in CaCI, prior to pasteurization caused a marked firming of the slices. Soaking the slices in acidic syrup followed by mild pasteurization greatly decreased the microbial counts but had an adverse effect on flavour. Fruit frozen in 40" Brix syrup had a better flavour than that frozen in 20" Brix syrup. Acceptable slices with good nutrient retention were produced by freezing in 40" Brix syrup using a domestic deep freezer.

Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

“…In general, drying of foamed materials is faster than that of nonfoamed ones, although certain foams such as the ones from soymilk (Akintoye & Oguntunde, ) and starfruit (Karim & Wai, ) exhibit higher drying rates in the beginning of foam‐mat drying, whereas for other materials such as tomato paste (Lewicki, ), banana (Sankat & Castaigne, ) and mango (Cooke et al ., ), drying rates are greatly accelerated at the end of drying.…”

Early events in the establishment of an associative symbiosis of Azospirillum brasilense Sp 7 with grass roots /

“…(Fred et a!., 1932) while the others were grown in trypticase soy (Difco) broth or agar. Pectin broth, which was prepared by mixing 200 ml autoclaved purified pectin (Cooke et al, 1976) at 3.0 g/1 to 800 ml solution containing the same amount of minerals/ liter described by Okon et al . (1976) fortified with lg NH 4 CI , was used as the growth medium when the filtrate was needed for pectinase activity analysis.…”

“…Pectin broth was prepared by dissolving and autoclaving 3 grams ot purified pectin (Cooke et a!., 1976) in 200 ml deionized water (1.5 w/v) and combining it with 800 ml of the mineral medium described by Okon et al (1977). The medium adjusted to pH 7.0 was inoculated with 10 ml of inoculum (10 9 cells/ml ) from a 48 h old culture of A. brasilense Sp 7 in Okon's defined mineral medium ( Okon et al, 1977).…”

“…The buffer and membrane tubings were changed several times until the fractions were free of sulfate. Aliquots of 0.05 ml from each of the dialyzed fractions were added to wells on pectin agar plates (Cooke et al, 1976) and incubated in an upright position at 37°C for 12 h. Tests for pectolytic activity were performed by flooding the plates with either iodide-potassium iodide solution (Dingle et al, 1953) or 1% hexadecyl trimethyl ammonium bromide (Hankin et al, 1971). Zones of clearing around the wells were considered presumptive evidence for pectolytic activity in the fractions.…”

Purification of Commercial Pectinase by Hydrophobic Chromatography

“…Methods employed for the isolation and purification of PG have focused on relatively complex protocols involving traditional techniques such as gel filtration and/or ion exchange chromatography (Cooke et al, 1975;Heinrichova and Rexova-Benkova, 1977;Mill and Tuttobello, 1961). Hydrophobic chromatography has not been applied to the purification of PG though it has been used successfully in the separation of enzymes that were difficult to separate by other methods (Jen and Flurkey, 1979;Jen et al, 1980;Widmer and Leuba, 1979).…”