BIOCHEMICAL AND PHYSICOCHEMICAL PROPERTIES OF FOUR MANGO VARIETIES AND SOME QUALITY CHARACTERISTICS OF THEIR JAMS

Authors

  • GERMAIN KANSCI,

    Corresponding author
    1. Department of Biochemistry
      Faculty of Science
      University of Yaounde I
      PO Box 812, Yaounde, Cameroon
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  • BENOIT BARGUI KOUBALA,

    1. Food and Nutrition Research Centre
      Institut de Recherche Médicale et d'Etude des Plantes Médicinales/Ministère de le Recherche Scientifique et de l'Innovation
      PO Box 6163, Yaounde, Cameroon
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  • ISRAEL LAPE MBOME

    1. Food and Nutrition Research Centre
      Institut de Recherche Médicale et d'Etude des Plantes Médicinales/Ministère de le Recherche Scientifique et de l'Innovation
      PO Box 6163, Yaounde, Cameroon
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3 TEL: 237 7761 1098; EMAIL: gkansci2000@yahoo.com

Abstract

ABSTRACT

Ripe pulps of two grafted and two ungrafted varieties of mango were characterized for their proximate composition and some biochemical and physicochemical properties. They were processed into jams, and their organoleptic properties were evaluated. The Améliorée variety was found to be highest in dry matter and total sugar content, compared with the other varieties. Starch and maltodextrin levels were virtually nil in the Keitt variety, but fluctuated between 0.8 and 1.1% in the other three varieties. Neutral detergent fiber content varied from 0.68% for Palmer to 1.09% for Mango, while pectin level was highest for Mango (1.51%) and lowest for Améliorée (0.92%). Cold water slurries containing about 10 % (dry weight) of pulp were found to be more viscous for the Keitt and Mango varieties than for the others, indicating greater pulp firmness. Mouthfeel, smell and color of jams were found to be the determining attributes for panelists' preference, while their firmness varied directly with pH and fiber content.

PRACTICAL APPLICATIONS

Palmer, Keitt, Améliorée and Mango varieties are the most common of the 48 mango varieties found in Cameroon. The high perishability of the ripe fruits is a major problem. Earlier studies on their processing have not usually been accompanied by characterization of the fruit and the final products, leaving much unknown as to the suitability of the varieties used and the quality of the jams prepared from them. The physicochemical and organoleptic properties of fruits and jams, and the formulation of the latter are presented in this article. The results offer the conditions that may lead to a better processing of these fruits without any pectin addition, taking into account preferences of the consumers. Acceptability of the different mango varieties is discussed. These preliminary and systematic studies will be followed by research on optimizing jam preparation from these mango varieties, especially by addition of pectin.

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