Extraction of Mango Juice with Pectinase Influences Quality

Abstract

The production of mango juice is usually characterized with high percentage of pulp which is conventionally reduced with enzymatic treatment in processing. The use of pectinase in fruit juice processing however has not been fully explored in Nigeria. Therefore, this study investigated the effect of pectinase on the yield and some quality attributes of juice produced from mango varieties. Two varieties of mango (Ogbomoso and Sherry) fruits were locally procured. Juices were produced from each of the fruits and pectinase powder or liquid was added at three different concentration levels (0.25, 0.5 and 0.75 g – powdered; 1, 2 and 4 ml - liquid) while juices without pectinase served as control.  The yield, physicochemical composition and microbial analyses were carried out. Sensory evaluation was also carried out on the juice. The study showed that 0.75 g pectinase addition increases the yield of mango juice, with improved physicochemical composition and with high acceptability.