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Mango Juice (mango + juice)
Selected AbstractsRHEOLOGICAL BEHAVIOUR OF CLARIFIED MANGO JUICE CONCENTRATESJOURNAL OF TEXTURE STUDIES, Issue 3 2000NGASEPPAM IBOYAIMA SINGH ABSTRACT The rheological behaviour of clarified mango juice was measured at temperatures 15,85C and concentrations 15,66 °Brix, using a rotoviscometer. Mango juice free of pectin and pulp behaves as a Newtonian fluid. The effect of temperature can be described by an Arrhenius-type equation. The activation energy for viscous flow was in the range of 1.64,8.44 kcal/g-mol, depending on the concentration. The effect of concentration was modelled better by an exponential relationship than a power-law relationship. Simple equations are proposed for describing the combined effect of temperature and soluble solids content on the juice viscosity. [source] Isolation and identification of Alicyclobacillus acidocaldarius by 16S rDNA from mango juice and concentrateINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2005Pieter A. Gouws Summary In this study we investigate the spoilage of ultra high temperature UHT mango juice as well as a carbonated fruit juice blend to identify organisms contributing to the spoilage. The mango concentrate, the final product, as well as the other ingredients used during manufacturing, were tested for the presence of Alicyclobacillus by polymerase chain reaction (PCR) and sequencing analyses. Microbiological examination of the mango pureé and spoiled fruit juices, using YSG agar [yeast extract 2 g, glucose 1 g, soluble starch 2 g, pH 3.7 (adjust with 2N H2SO4), H2O 1000 mL, bacto agar 15 g] incubated at 55 °C, detected sporeforming, acid dependent and thermotolerant bacteria. The hyper variable region of the 16S rDNA was amplified. The nucleotide sequence of the PCR fragments was determined using the ABI Prism 310 automated DNA sequencer and the collected sequencing data were analysed and compared with the non-redundant database using NCBI-BLAST. Alicyclobacillus acidocaldarius were isolated and identified by 16S rDNA gene sequences analyses. The results indicated that the mango purče, as well as the final product of mango juice and the fruit juice blend, were positive for Alicyclobacillus. The preventative measures of low pH, pasteurization of mango juice and the subsequent use of aseptic packaging were not regarded as sufficient to prevent the outgrowth of Alicyclobacillus spoilage organisms. [source] RHEOLOGICAL BEHAVIOUR OF CLARIFIED MANGO JUICE CONCENTRATESJOURNAL OF TEXTURE STUDIES, Issue 3 2000NGASEPPAM IBOYAIMA SINGH ABSTRACT The rheological behaviour of clarified mango juice was measured at temperatures 15,85C and concentrations 15,66 °Brix, using a rotoviscometer. Mango juice free of pectin and pulp behaves as a Newtonian fluid. The effect of temperature can be described by an Arrhenius-type equation. The activation energy for viscous flow was in the range of 1.64,8.44 kcal/g-mol, depending on the concentration. The effect of concentration was modelled better by an exponential relationship than a power-law relationship. Simple equations are proposed for describing the combined effect of temperature and soluble solids content on the juice viscosity. [source] | ||||||||||