Studies On Effect Of Enzymatic Liquefaction On Quality Characteristics Of Kesar Mango Pulp

The effect of pectinase at various concentrations of 0.5, 1.0, and 1.5% respectively and combination of pectinase (0.5%) + gelatin (0.5%) on enzymatic liquefaction of mango pulp, its physico-chemical characteristics and sensory qualities was investigated. It was observed that the pectinase and gelatin each at 0.5% concentration significantly improved the yield, Total Soluble Solids (TSS) and ascorbic acid content of the pulp. The juice was found clarified with TSS of 20% over unclarified with 18%. The sensory quality was improved significantly both by pectinase alone and also with combination of pectinase with gelatin. (c) All Rights Reserved