Advertisement

Influence of Refined Pulping and Environmental Exposure Time on the Color of Mango (Mangifera Indica) Puree Creole Variety of Chulucanas

  • Ernesto HernandezEmail author
  • Miguel Hernandez
  • Tania Choque
  • Zury Sócola
Conference paper
  • 8 Downloads
Part of the Advances in Intelligent Systems and Computing book series (AISC, volume 1216)

Abstract

The mango was pulped and then the pulp was refined into a puree, being evaluated the independent variables called “Sieve mesh size” evaluating 5 mesh sizes and “Exposure time to atmospheric air” evaluating every 15 min up to 135 min, considering as a dependent variable “Color of mango puree” evaluating the Hunter Lab coordinates. The objective was to determine if there is a significant difference in the influence of the independent variables versus the dependent variable. It was obtained that the refined puree, the smaller the size of the holes in the mesh, as well as when the exposure time to the environmental air increases, the lower the luminosity values and the b-coordinate (yellowish) will be. By means of a two-factor factorial design, is concluded at a 5% significance level, that a significant difference exists, then the alternative hypothesis is accepted and the null hypothesis is rejected.

Keywords

Color of mango puree Sieve mesh size Exposure time 

References

  1. 1.
    Ahmed, J., Ramaswamy, H., Hiremath, N.: The effect of high pressure treatment of rheological characteristics and color of mango pulp. Int. J. Food Sci. Tech. 40, 885–895 (2005)CrossRefGoogle Scholar
  2. 2.
    Reis, R.C., Ramos, A.M., Regazzi, A.J., Minim, V.P., Stringueta, P.C.: Storage of dried mango: physicochemical, microbiological, a-coordinatend sensory analysis. CYTA - J. Food 5(3), 214–225 (2006)Google Scholar
  3. 3.
    Liu, F., Wang, Y., Li, R., Bi, X., Liao, X.: Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars. Innov. Food Sci. Emerg. 21, 35–43 (2013). http://dx.doi.org/10.1016/j.ifset.2013.09.015
  4. 4.
    Park, Y., Sato, H., Almeida, T., Moretti, R.: Polyphenol oxidase of mango. J. Food Sci. 45, 1619–1621 (1980)CrossRefGoogle Scholar
  5. 5.
    Arogba, L., Ajiboye, O., Ugboko, L., Essienette, S., Afolabi, P.: Properties of polyphenol oxidase in mango (mangifera indica) kernel. J. Sci. Food Agric. 77, 459–462 (1998)CrossRefGoogle Scholar
  6. 6.
  7. 7.
    Jha, S., Chopra, S., Kingsly, A.: Modeling of color values for nondestructive evaluation of maturity of mango. J. Food Eng. 78, 22–26 (2007)CrossRefGoogle Scholar
  8. 8.
    Álvarez, D., García, E., Montalvo, E., Ramirez, J., Mata, M., Tovar, B.: Efecto de las altas presiones hidrostáticas en la fisiología postcosecha del mango Ataulfo. CYTA - J. Food 10(3), 173–181 (2012)CrossRefGoogle Scholar
  9. 9.
  10. 10.
    Wang, J., Jiang, W., Wang, B., Liu, S., Gong, Z., Luo, Y.: Partial properties of polyphenol oxidase in mango (mangifera indica L. cv. tainong) Pulp. J. Food Biochem. 31(1), 45–55 (2007)Google Scholar

Copyright information

© The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2020

Authors and Affiliations

  • Ernesto Hernandez
    • 1
    Email author
  • Miguel Hernandez
    • 2
  • Tania Choque
    • 3
  • Zury Sócola
    • 4
  1. 1.National University of FrontierSullanaPeru
  2. 2.Alas Peruanas UniversityChiclayoPeru
  3. 3.National University of JuliacaJuliacaPeru
  4. 4.Sedes Sapientiae Catholic UniversityChulucanasPeru

Personalised recommendations