The effect of pectinase enzyme on some quality attributes of a Nigerian mango juice

Abstract

Purpose

This study aims to focus on the use of pectinase enzymes for producing clarified mango juice with blend of orange juice and to evaluate some of its quality attributes.

Design/methodology/approach

Mango pulp was incubated at 60^oC for 1 hr to destroy natural enzymes present in the juice. Prepared mango pulp and separately prepared orange juice were formulated into various mixes in the ratio mango:orange (v/v) 100:0, 50:50 and 0:100. A portion of the mango pulp or the one with equal volume of orange was then treated with 0.1 per cent (v/w) pectinase enzymes at 40^oC for 24 hrs. All the treated and untreated mixes were separately packed inside a bottle and pasteurized at 80^oC for 10 mins. Samples were analyzed using methods reported in the literature for some chemical and sensory properties.

Findings

From this project work, the use of enzyme (pectinase) in juice production from mango was found beneficial and profitable since it increases the yield of juice extracted. A blend of mango and orange juice which was processed with enzyme was found not to be significantly different from orange juice in terms of sweetness, appearance, flavour and general acceptability.

Originality/value

The paper has demonstrated effect of pectinase enzymes in the production of clarified mango juice with blend of orange juice and its acceptability.

Citation

Adelakun, O.E., Metcalfe, D., Tshabalala, P., Stafford, B. and Oni, B. (2013), "The effect of pectinase enzyme on some quality attributes of a Nigerian mango juice", Nutrition & Food Science, Vol. 43 No. 4, pp. 374-383. https://doi.org/10.1108/NFS-04-2012-0041