Presented at the 41st Annual Meeting of the Institute of Food Technologists, Atlanta, GA. June 7–10,1981.
Sweetened Mango Purees Preserved by Canning and Freezing
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 406–410, March 1983
How to Cite
AVENA, R. J. and LUH, B. S. (1983), Sweetened Mango Purees Preserved by Canning and Freezing. Journal of Food Science, 48: 406–410. doi: 10.1111/j.1365-2621.1983.tb10753.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 4/24/82; revised 10/22/82; accepted 10/30/82.
Mango fruit (Mangifera indica L., Kent variety) at canning ripeness was processed as sweetened puree of 42–43° Brix soluble solids by canning and freezing. Sucrose and high fructose corn syrups in various combinations were used as sweeteners. Processed purees, diluted with three parts of water, produced mango nectars of 13% soluble solids for evaluation of chemical and sensory quality. The frozen mango purees contained slightly more ascorbic acid than the canned products. Sucrose and high fructose corn syrups may be used interchangeably as sweeteners. Panel members were not able to distinguish differences in preference for nectars even though some difference in sugar components among them were detected by high performance liquid chromatography.