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| dc.contributor.author | Medhin, Elemu Aymalo | |
| dc.date.accessioned | 2024-02-01T10:35:46Z | |
| dc.date.available | 2024-02-01T10:35:46Z | |
| dc.date.issued | 2023-03 | |
| dc.identifier.uri | http://ir.bdu.edu.et/handle/123456789/15599 | |
| dc.description.abstract | Mango (Mangifera indica L.) is an important fruit and an excellent source of nutrients, including vitamin C and dietary fiber. Quality characteristics of mango varieties and related products have been studied in almost all major mango-producing countries around the world. However, in Ethiopia, information is lacking on the quality of mango varieties and processing conditions (thermal preservation) for the production of mango puree. Therefore, the study was initiated to determine the effect of varieties and heating temperature on the physicochemical, sensory evaluation, and microbial load of mango puree in Ethiopia. The treatments consisted of four varieties of mango (Kent, Tommy Atkins, Keitt, and Local mango) and four heating temperatures (60, 70, 80, and 90 o C). The experiment was laid out a completely randomized design in factorial arrangements (4x4) =16 treatments) with triplicates. The result revealed the physical properties of the four fully ripened mango varieties, Kent, Tommy Atkins, Keitt, and selected Local mango, were significantly differ (p<0.05) with fruit weights of 183.82, 194.68, 242.27, and 145.22 g, peel % of 13.87, 20.15, 19.26, and 13.90, seed % of 13.08, 17.27, 14.52 and 19.52 fiber content of 4.54, 9.74, 9.28 and 20.81%, and yield % of 76.60, 69.72, 71.10 and 51.89, respectively. Heating temperature and variety had a highly significant effect (P<0.01) on the physicochemical properties of mango puree, and Total soluble Solid of 13.27, 12.07, 11.47, and 19.67 o Brix, Acidity of 0.51, 0.53, 0.83, and 0.46 g/100g, pH of 3.93, 3.17, 3.09 and 4.16 and vitamin C of 29.65, 21.41, 19.78 and 26.36 g/100g were measured for Kent, Tommy Atkins, Keitt, and Local mango varieties, respectively. It has been observed that Kent variety contains highest vitamin C, carbohydrate (19.24%), total sugar (13.76) and reducing sugar (4.05) when it is treated at 90 o C in comparison with others. And it is preferable for juice making with its high yields of mango puree. In addition, Kent mango puree that was treated at 70 o C was mostly preferred by the panelists. From the total bacteria, yeast and mold growth in each treatment, the mango puree was microbiologically safe for one and half months at room temperature storage. Finally, the current study findings would be helpful for consumers, manufacturers, and policymakers, and also feasible production of mango puree with the best variety has been suggested to compete imported mango puree in Ethiopia. Keywords: Heating temperature, Mango puree, mango varieties, quality, sensory evaluation. | en_US |
| dc.language.iso | en_US | en_US |
| dc.subject | Chemical and Food Engineering | en_US |
| dc.title | Effect of Varieties and Heating Temperature on the Physicochemical, Microbial and Sensory Properties of Mango Puree | en_US |
| dc.type | Thesis | en_US |
