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Author: Ompriya Makani Publisher: ISBN: 9781303443299 Category : Languages : en Pages :
Book Description
This sensory study describes the application of descriptive analysis (DA) and `in store' consumer test using six mango cultivars ("Ataulfo", "Tommy Atkins", "Kent", "Haden", "Keitt" and "Francis") imported from 6 locations (Mexico, Brazil, Guatemala, Peru, Ecuador and Haiti). In order to develop drivers of liking, controlled sensory studies using descriptive analysis (DA) techniques to describe and segregate cultivars into their predominant sensory properties were carried out by a trained taste panel. At the same time, `in store' consumer tests, using two most popular cultivars, "Ataulfo" and "Tommy Atkins", from Mexico and Brazil were executed in a supermarket by using different levels of ripe soluble solids content (RSSC). The results from this sensory study indicate that location did not influence flavor sensory and appearance attributes, and consumer acceptance when fruit were picked at the right maturity level. Each cultivar had a characteristic sensory profile that should be matched with consumer preferences. This information will help the mango industry to establish a minimum quality index for a Ripe & Ready mango program. The development of the minimum quality index will help to consistently deliver fruit of high eating quality and increase consumption for current and future consumers. The DA and `in store' data will also be used to develop drivers of liking that will facilitate cultivar evaluation and postharvest technology impact on consumer reactions by a small trained panel. Further work to determine the role of ripe titratable acidity (RTA), RSSC/RTA ratio, phenolics, and volatiles on the consumer acceptance is needed.
Author: Ompriya Makani Publisher: ISBN: 9781303443299 Category : Languages : en Pages :
Book Description
This sensory study describes the application of descriptive analysis (DA) and `in store' consumer test using six mango cultivars ("Ataulfo", "Tommy Atkins", "Kent", "Haden", "Keitt" and "Francis") imported from 6 locations (Mexico, Brazil, Guatemala, Peru, Ecuador and Haiti). In order to develop drivers of liking, controlled sensory studies using descriptive analysis (DA) techniques to describe and segregate cultivars into their predominant sensory properties were carried out by a trained taste panel. At the same time, `in store' consumer tests, using two most popular cultivars, "Ataulfo" and "Tommy Atkins", from Mexico and Brazil were executed in a supermarket by using different levels of ripe soluble solids content (RSSC). The results from this sensory study indicate that location did not influence flavor sensory and appearance attributes, and consumer acceptance when fruit were picked at the right maturity level. Each cultivar had a characteristic sensory profile that should be matched with consumer preferences. This information will help the mango industry to establish a minimum quality index for a Ripe & Ready mango program. The development of the minimum quality index will help to consistently deliver fruit of high eating quality and increase consumption for current and future consumers. The DA and `in store' data will also be used to develop drivers of liking that will facilitate cultivar evaluation and postharvest technology impact on consumer reactions by a small trained panel. Further work to determine the role of ripe titratable acidity (RTA), RSSC/RTA ratio, phenolics, and volatiles on the consumer acceptance is needed.
Author: Panita Ngamchuachit Publisher: ISBN: 9781303151248 Category : Languages : en Pages :
Book Description
Mango (Mangifera indica L.) is a tropical fruit, which is becoming more popular in the global fruit market due to its unique flavor. Fresh-cut mango has the potential to become one of the fastest growing segments of the mango market. In this dissertation, fruit characterization and pre- and post-cutting treatments, 1-methylcyclopropene (1-MCP) and calcium, respecively, were investigated to improve the eating quality and shelf life of fresh-cut mangos. The spatial variation of physico–chemical properties within mangos was investigated. The results showed that the direction of ripening tended to initiate from the inside outward and from the stem end to the blossom end. Mature green mangos of 2 cultivars ('Kent' and 'Tommy Atkins') and three ripeness levels based on fruit firmness (45 N, 35 N, 25 N) were processed into fresh-cut mango cubes and stored at 5 °C for 9 days. The ripeness stage best suited for fresh-cut processing was 35 N for 'Kent' and 25 N for 'Tommy Atkins' based on ease of handling, quality maintenance, and sensory evaluation. The effect of calcium dips on quality maintenance of 'Kent' and 'Tommy Atkins' mangos, as determined instrumentally and by consumer acceptance was also evaluated. The best treatments were 0.136 M CaCl2 for 2.5 min for 'Tommy Atkins' and 0.136 M CaCl2 for 1 min dip for 'Kent' mangos. Consumers preferred fresh-cut 'Kent' mangos more than 'Tommy Atkins' mangos, possibly due to their higher SSC, TA, SSC/TA and lower development of browning. The potential for using 1-MCP as a pretreatment prior to or following hot water quarantine treatment, mandated by USDA-APHIS, was also investigated as a mechanism to slow the softening of fresh-cut mango cubes. 1-MCP treatment alone showed the greatest delay in whole mango fruit softening, for both mature green and ripe mangos. A higher 1-MCP concentration of 1.0 [mu]l l−1 for 24 h at 20 °C was required for riper fruits, whereas a concentration of 0.5 [mu]l l−1 was sufficient to delay ripening in mature green mangos. Lower efficacy of 1-MCP in delaying fruit ripening was observed in hot water treated mango fruits. However, 1-MCP treatments prior to hot water treatments resulted in a better delay in fruit softening and peel color alterations, as compared to hot water treatments alone. The application of 1-MCP as a pretreatment prior to hot water treatment could be beneficial for mangos destined for fresh cut applications, by slowing subsequent ripening of the fresh-cut mango cubes. Further research is needed to confirm that the reduced rate of softening would continue after cutting the whole, 1-MCP-treated mangos.
Author: Harold E. Pattee Publisher: Springer Science & Business Media ISBN: 9400942176 Category : Technology & Engineering Languages : en Pages : 418
Book Description
Acceptance or rejection of any edible commodity, whether it is raw or processed, is usually conditioned by sensory stimuli. The impact of these stimuli on the decision-making proce·ss is broadly termed sensory evaluation. Advances in sensory evaluation research have been slow in the past because of the human factor-the necessity to use highly trained sensory panels to conduct this research. High technology in strumentation and new understandings of sensory evaluations are now combining to make possible quantum jumps forward in sensory eval uation research. It is widely recognized that the sensory aspects of fruits and vegeta bles are affected by many factors, among them environment, variety, cultural practices, and handling practices. However, if one attempts to find a general reference or compilation of findings regarding this sub ject area there seems to be few, if any, available. A survey of the literature does suggest that in the past few years research into specific factors which influence the sensory aspects of fruits and vegetables has increased significantly. This increased interest in sensory research and the renewed national awareness of the value of research into pre and postharvest quality of fruits and vegetables prompted the Flavor Subdivision, Agricultural and Food Chemistry Division, American Chemical Society to sponsor a symposium entitled "Sensory Evalua tion of Fruits and Vegetables: Effect of Environment, Cultural Prac tices and Variety" during the 1982 meeting in Kansas City, Missouri.
Author: Publisher: Engineers India Research In ISBN: 8189765248 Category : Canned fruit juices Languages : en Pages : 12
Book Description
The book Fruit Beverages And Processing with Mango Products covers :- Mango, Preservation Technologies, Mango Processing Unit Mango Juice in Bags Hot Fill Procedure, Fruit and Vegetable Processing Flow Sheets (Simple Processing) Fruits/Vegetables Processing (Drying/Dehydration), Juices, Fruits in Syrup, Sauces, Jams, Pulps and Nectars, Channed Products Processing, Standards for Grades of Dried Apricots, Recipe Guidelines, Dried Fruit and Vegetables, Mango Products, Method of Preparation and Keeping Quality of Reconstituted Skim Milk based Mango Beverage, Processing Techniques of Mango Beverages, Ready to Serve (RTS) Beverage based on Pomegranate and Mango, Mango (Mangifera Indica L) Varieties for Wine making, Membrane Technology in Fruit and Vegetable Processing, Value Aaddition to Fruits and Vegetables by Mechanical Washing, Packaging of Fruit Juices, Flexible Packages for Fruit and Vegetable Pulps, Developments in Packaging of Liquid Foods, Drying of Fruits and Vegetables, Dehydration Fruits and Vegetables by Vacuum Drying Method, Fruit Drink Rasna Type Mango and Pineapple Pulp and Concentrates, Jam, Jelly, Chutney, Pickles and Squashes, Mango Pappad (Aam Papped), Mango Pulp Processing and Canning, Mango Powder, Mango Kernel Seed Powder (Starch).
Author: Muhammad Siddiq Publisher: John Wiley & Sons ISBN: 1119014387 Category : Technology & Engineering Languages : en Pages : 324
Book Description
Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition offers a comprehensive resource regarding the production, trade, and consumption of this popular tropical fruit. The authors review the geographic areas where the fruit is grown and harvested, including information on the ever-expanding global marketplace that highlights United States production, imports and exports, and consumption, as well as data on the outlook for the European market. Handbook of Mango Fruit outlines the postharvest handling and packaging techniques and reviews the fruit’s processed products and byproducts that are gleaned from the processing of waste. The authors include information on the nutritional profile of the mango and review the food safety considerations for processing and transport of mangoes. This comprehensive resource: Reviews global mango production trends and countries that are the major exporters and importers of mangoes Explores the burgeoning marketplace for mangoes with special emphasis on the US and European marketplace Assesses latest trends in packaging of and shipping of mangoes Provides in depth coverage on value-added processing and by-products utilization Offers vital information on the innovative processing technologies and nutritional profile of popular tropical fruit Written for anyone involved in the production, marketing, postharvest handling, processing and by-products of mangoes, Handbook of Mango Fruit is a vital resource offering the most current information and guidelines on the burgeoning marketplace as well as the safe handling, production, and distribution of mangoes.
Author: Sham Younis Publisher: LAP Lambert Academic Publishing ISBN: 9783848492114 Category : Languages : de Pages : 108
Book Description
Mango (Mangifera indica L.) referred to as the king of tropical fruits, is an important fruit crop cultivated in that region having pleasant flavor, rich in sugar and acid. The present study was an effort to preserve mango pulp by utilization of different chemical preservatives like, potassium metabisulphite, sodium benzoate, potassium sorbate and citric acid singly and in various combinations. The importance of this study is that the pulp samples were not pasteurized and filled in plastic bottles with addition of chemical preservatives at 30-35 °C for 180 days. After procurement of mango (chaunsa) from identified source it was subjected for pulp extraction. Moreover, collected pulp was stored and analyzed for various physico-chemical parameters like pH, acidity and reducing sugar. Likewise, microbiological tests of all the pulp samples and sensory evaluation of the resultant nectar which is prepared from the pulp was carried out at 0, 30, 60, 90, 120, 150 and 180 days of storage. Lastly, obtained data was analyzed statistically.
Author: Ompriya Makani
Author: Ompriya Makani
Author: Peter Robert Johnson
Author: Panita Ngamchuachit
Author: Harold E. Pattee
Author: 
Author: SUBBAIAH M. C
Author: Muhammad Siddiq
Author: G.R. Chaplin
Author: 
Author: Sham Younis