Critical studies on the physico-chemical properties of mango pulp

Afsar Uddin Ahmed, Quazi Monirul Islam


This work was conducted to study critically the physico-chemical properties ol pulp of some
fresh popular varieties of mango and processed canned mango pulp. Four mature varieties e.g.
Langra, Himsagar, Fazli and Lakhanhhog. and canned mango pulps- e.g. Totapuri, Natural
and Pran were used for this study. The physical properties viz. average weight. peel%,
stone%, pulp%, waste%, specific gravity, density, moisturc%, total solids%, water soluble
solids%, water insoluble solids%, and the chemical properties i.e. p", titratable acidity, total
ash, alkalinity of ash, alkaline number of ash, reducing, non-reducing and total sugar content,
crude protein, total fat, crude fiber, vitamin A&C, equivalent weight of pectin content were
determined, and calculated.. The pulp/peel, pulp/stone, pulp/waste, brix/acid and sugar/acid
ratios were also calculated from the results. The results indicated that, among the four fresh
mango varieties, Himsagar was the best because of its highest brix, specific gravity, density,
water soluble solids, total solids, p", titratable acidity, reducing sugar and protein content. It
also contained least amount of moisture, brix-acid ratio and crude fiber. In the same way,
Langra was second in position. The third position could be given to Fazli and Lakhanbhog
which was inferior in quality amongst the four fresh pulps. Among the three canned mango
pulp, Totapuri was the best because of its highest brix, water soluble solids, total solids,
brix/acid ratio, sugar acid ratio, p", ascorbic acid, reducing sugar and total sugar content. The
least amount of moisture, water insoluble solids, titratable acidity was also found in Totapuri.
However, the Natural was better and the Pran could be placed in good degree. From the study
it was revealed that the highest brix does not always indicated the highest sugar content,
which was evident in case of fresh as well as canned mango pulp. It was also found that, heat
treatment has a significant effect on non-reducing sugar content, because high temperatures
enhance the acid hydrolysis of non reducing sugar. Furthermore, heat treatment has an effect
on carotenoids and ascorbic acid content. These vitamins were notably decrea.sed in processed


Brix. pectin, reducing sugar, non-reducing sugar, total sugar, soluble solids, insoluble solids.

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