Influence of Storage on Some Physicochemical and Microbial Properties of Concentrates from Two Sudanese Mangos (Mangifera indica) Verities | Chapter 11 | Current Trends in Food Science Vol. 1
Aims: To produce concentrates at remote areas of production, where fruits are expected to be cheaper and hence compete with imported concentrates. Study Design: Factorial Experimental design. Place and Duration of Study: Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Sudan and Food Research Center, Shambat, Sudan, between September 2009 and May 2010. Methodology: Two mango (Mangifera indica) varieties Abu Samaka and Baladi were used to produce concentrate and the concentrate was stored at ambient temperature and a refrigerator at 4ºC for 6 months. The concentrates were prepared by using open kettle boiler (100ºC) and they were packed in cans using double seam machine. Results: The Baladi variety gave higher total soluble solids (TSS) than Abu Samaka. Abu Samaka exhibited an excellent percentage (29.7%) of total sugars during storage and the total titrable acidity of mango concentrate in the two varieties report...