Canned mango juice processing from mangifera indica Linn. cv. Nahm-dawg-mai

Mangifera indica Linn. cv. Nahm-dawg-mai is one of the most exported economical fruits of Thailand. However, the amount of low quality mangoes which can not be accepted by exporting standard is regularly high and lead to the reduction of mango price. Therefore, the aim of this research was to study the appropriate processing conditions in order to obtain high value juice from mango fruits. This study was performed using 4x4x4 Factorial experiment in CRD with 3 replications. The studied factors which might affect the product qualities were the concentration of mango pulp (10, 30, 50, and 70%), sweetness (10, 12, 15, and 18°Brix) and additional vitamin C content (0, 3, 6, and 9 mg/100 ml juice). The sensory evaluation test by 30 untrained panelists using 9-point hedonic scale revealed that canned mango juice at concentration of 10%, total soluble solid content of 18°Brix and addition of 9 mg vitamin C /100 ml juice showed the highest score of total acceptance. In addition, the physico-chemical properties of the most acceptable product were also determined. The results showed that the brightness, L value, and yellow colour, b value, of canned mango juice were 40.75 and +6.05, respectively. The produced mango juice had a pH of 3.26 and the titratable acidity was 0.35%. Vitamin C content after canning remained at 0.03 mg/100 ml and reducing sugar content was 4.39 mg/ml. The protein and fat content in the product were found to be 0.09 and 0.04%, respectively. The fiber content was 0.07% and ash content was 0.38%. Our results suggest that vitamin C addition at 9 mg/100 ml juice can prevent the deterioration of colour after 30 days of storage and slightly improve other sensory attributes before or after the studied storage period.