Technological Studies on Some Fruit Products.

      Аннотация: Nowadays, there is a growing interest in mango and persimmon pulps by the fruit juice industry because of their attractive color, delicate flavor, natural consistency and high nutritive value. This necessitates the adoption of processing technology that is based on maintaining the quality attributes of mango and persimmon products at the heights level. Therefore, the purpose of this work was to study the influence of the extraction methods used for the preparation of mango and persimmon purees on the physical, chemical and sensory properties of their nectar and juices.

Ключевые слова: Mango, Mango puree, Mango concentrate, Mango nectar, Serum/ pulp, Persimmon, Kaki, Persimmon juice, Pectintranseliminase, Pectinex Ultra Sp