![]() Mango ( Mangifera indica) is rich in several bioactive components with antioxidant and antiinflammatory properties, such as carotenoids, vitamin C, and phenolic compounds ( Lucas et al., 2011 ). Jahidul Islam, Yearul Kabir, in Functional and Medicinal Beverages, 2019 5.5.9 Other Fruit and Vegetables Juices Finally, it was suggested that pectinase and other carbohydrate hydrolytic enzyme treatments are good and essential to produce better quality wines from fruits like mango. Sensory evaluation showed pulp contact, and β-glucosidase not only improved the intensity and complexity of the wine aroma but also balanced the odor attributes ( Li et al., 2013). Furthermore, enzyme treatment mitigated, by up to fivefold, the formation of medium-chain fatty acids and ethyl esters to moderate levels. β-Glucosidase enhanced terpenols by up to a factor of 10 and acetate esters up to threefold. More recently studies were conducted to evaluate the influence of pulp maceration and β-glucosidase on mango wine physicochemical properties and volatile profiles. Based on their studies, 0.6% pectinase and 8 h of incubation were selected for obtaining juice from the pulp, and treatment increased the juice yield and fermentability of the mango pulp. Preliminary studies were carried out by Reddy and Reddy (2009a) to optimize the conditions for maximum extraction of juice, using various levels of pectinase enzyme and incubation periods at 28 ± 1☌. A decrease of 50% or more of the relative viscosity of mango pulp resulted from various times of maceration with pectolyase and three of the four commercial enzyme preparations studied ( Sakho et al., 1998). Mango pulp contains high pectin and needs pectinase treatment for clarification of the juice. ![]() Panesar, in Science and Technology of Fruit Wine Production, 2017 2.1.3.1 Enzyme Treatment ![]()
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