Ohmic heating technology and quality characteristics of mango pulp.

SM Mohsen, Michael Murkovic, MM El-Nikeety, TG Abedelmaksoud

Research output: Contribution to journalArticleResearchpeer-review

Abstract

The present work aimed to study the use of ohmic heating in the processing of mango pulp comparing to conventional method. Mango pulp was processed by using ohmic heating under the studied suitable conditions. The results showed that processing of mango pulp by using either ohmic heating or conventional method caused a decrease in the contents of TSS, total acidity, total Carbohydrates, total sugars (reducing & non-reducing sugar) and an increase in phenolic content, Ascorbic acid and Carotenoids. Mango pulp processed by ohmic heating contained more phenolic compounds, carbohydrates and vitamin C and less HMF compared to that produced by conventional one. Total pectin and its fractions had slightly reduced by ohmic heating and such reduction was increased by conventional method. Results also showed that total plate count and mold& yeast were reduced by processing of mango pulp by using the two methods. However, ohmic heated mango pulp showed a less total plate count and mold &yeast after processing and during storage compared to that in conventional method. Coliform and thermophilic bacteria were completely inhibited by using both methods after processing and during storage. Results showed a reduction in polyphenoloxidase (PPO) & polygalacturonase (PG) enzymes activity in mango pulp processed by conventional method. However, ohmic heating completely inhibited PPO & PG activities due to the affective heating treatment. An improvement in the organoleptic properties of mango pulp processed by ohmic heating compared to conventional process was noticed.
Original languageEnglish
Pages (from-to)69-83
JournalJournal of Food Industries and Nutrition Science
Volume3
Issue number1
Publication statusPublished - 2013

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Keywords

  • Ohmic heating, mango pulp, electric conductivity, total phenolic compounds, carotenoids

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