Influence the caracteristic of the pulp and addition of ferrous lactate and vitamin c on mango pure color

Abstract

The effect of using inactivated as well as non-inactivated mango pulp from both peeled and unpeeled mangoes (Kent var.) on mango puree color, related to addition of two levels for both ferrous lactate (0.005 and 0.01% w/w) and vitamin C (0.07 and 0.1% w/w) was studied. Data processing was carrying out using a 2⁴ factorial plan. Mango pulp from unpeeled mangoes had higher content of polyphenols (1.1 mg/100 mL) compared with mango pulp from peeled mangoes (0.56 mg/100 mL). A significant effect on instrumental measurement of puree color with increasing (b) and (L) values was observed when the lower ferrous lactate level and peeled mangoes were used. In this case enzymatic inactivation was unnecessary. Also a significant effect on color by sensorial evaluation was found, which improved, when the lower ferrous lactate level and peeled mangoes were used. No significant effect on instrumental color measurement (a) and vitamin C was found.