Effect of enzyme clarification on chemical , physical and sensory properties of mango (magnifera indica) juice

Abstract

Mango juice extracted using pectinase enzyme at different levels (0.025%, 0.05%, 0.075% and 0.10%) and fined using bentonite and gelatin were evaluated for yield, chemical, physical and sensory characteristics. Enzyme concentration of 0.05% was found to give the highest yield (65.6%) of juice at 3h incubation time with a reduction of
68% and 84% in viscosity and turbidity respectively. Addition of enzyme also had a significant effect (p < 0.05) on the pH, acidity, vitamin C, soluble solids, reducing sugar, turbidity and colour of mango juice, with values of 3.38-3.78, 0.70-1.10%, 26.00-30.20mg/100g, 6.0-8.00Brix, 12.83-13.54%, 0.019-0.120 and 1.973-2.104 respectively. Fining resulted in further reduction of viscosity and
turbidity with gelatin found to be more effective than bentonite in retention of vitamin C and reducing sugar. Although enzyme treatment of mango juice led to a significant difference (p < 0.05) in the colour, however the aroma and flavour of enzyme-treated and fined mango
juice were not different (p < 0.05). Overall preference was however for unfined-enzyme-treated mango juice. The findings may have implication on the potential acceptability of clarified mango juice in Nigeria.