Sensory evaluation and contamination test on mango fruit (Mangifera indica) puree

Caocer is a disease which is known Ihroughoul the world. There arc many available commercial and alternalive treatments to Ireat cancer. Mango (Mungiferu indica L) is one the popular trOPical fru;ts found in Malaysia. A wide variety of mang0C5 can easily be fouod in this country, Mangoes are known...

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Main Authors:	Amid, Azura, Jaswir, Irwandi, Othman, Muhd Ezza Faiez
Format:	Book Chapter
Language:	English
Published:	IIUM Press 2011
Subjects:	TP Chemical technology TP248.13 Biotechnology
Online Access:	http://irep.iium.edu.my/20698/ http://irep.iium.edu.my/20698/ http://irep.iium.edu.my/20698/1/SENSORY_EVALUATION_AND_CONTAJvfINATION_TEST_ON_MANGO_FRUIT.pdf

id	iium-20698
recordtype	eprints
spelling	iium-206982012-11-22T08:27:55Z http://irep.iium.edu.my/20698/ Sensory evaluation and contamination test on mango fruit (Mangifera indica) puree Amid, Azura Jaswir, Irwandi Othman, Muhd Ezza Faiez TP Chemical technology TP248.13 Biotechnology Caocer is a disease which is known Ihroughoul the world. There arc many available commercial and alternalive treatments to Ireat cancer. Mango (Mungiferu indica L) is one the popular trOPical fru;ts found in Malaysia. A wide variety of mang0C5 can easily be fouod in this country, Mangoes are known for the;r vibrant flesh colour. juicy texture. sweet flavour. vitamins and minerals. Besides that. mango also contains anticancer and antiproliferation properties. Siamese mango was sekcted for oplimilation of purec sterilizatiOtl. Mango puree was Sterilized and stored for approximately five days. The sensory evaluation and contamination test was performed on sterilized lmd stored puree, Contamination test shows no growth for Staphylococcus aure"s and E. coli/colifonn. Puree 2 (8S°C. IS min sterilization lime and lC!u 970) and Puree 10 (8)<C, 8 min sterilization time. and IC~ 640) ha\'e satisfied most respondents, Variation of temperature and time for puree sterilization does affect the appearance. taste and tCJlture oftl>c puree. IIUM Press 2011 Book Chapter PeerReviewed application/pdf en http://irep.iium.edu.my/20698/1/SENSORY_EVALUATION_AND_CONTAJvfINATION_TEST_ON_MANGO_FRUIT.pdf Amid, Azura and Jaswir, Irwandi and Othman, Muhd Ezza Faiez (2011) Sensory evaluation and contamination test on mango fruit (Mangifera indica) puree. In: Current Research and Development in Biotechnology Engineering at IIUM. IIUM Press, Kuala Lumpur, pp. 23-29. ISBN 978-967-418-151-2 http://rms.research.iium.edu.my/bookstore/default.aspx
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TP Chemical technology TP248.13 Biotechnology
spellingShingle	TP Chemical technology TP248.13 Biotechnology Amid, Azura Jaswir, Irwandi Othman, Muhd Ezza Faiez Sensory evaluation and contamination test on mango fruit (Mangifera indica) puree
description	Caocer is a disease which is known Ihroughoul the world. There arc many available commercial and alternalive treatments to Ireat cancer. Mango (Mungiferu indica L) is one the popular trOPical fru;ts found in Malaysia. A wide variety of mang0C5 can easily be fouod in this country, Mangoes are known for the;r vibrant flesh colour. juicy texture. sweet flavour. vitamins and minerals. Besides that. mango also contains anticancer and antiproliferation properties. Siamese mango was sekcted for oplimilation of purec sterilizatiOtl. Mango puree was Sterilized and stored for approximately five days. The sensory evaluation and contamination test was performed on sterilized lmd stored puree, Contamination test shows no growth for Staphylococcus aure"s and E. coli/colifonn. Puree 2 (8S°C. IS min sterilization lime and lC!u 970) and Puree 10 (8)<C, 8 min sterilization time. and IC~ 640) ha\'e satisfied most respondents, Variation of temperature and time for puree sterilization does affect the appearance. taste and tCJlture oftl>c puree.
format	Book Chapter
author	Amid, Azura Jaswir, Irwandi Othman, Muhd Ezza Faiez
author_facet	Amid, Azura Jaswir, Irwandi Othman, Muhd Ezza Faiez
author_sort	Amid, Azura
title	Sensory evaluation and contamination test on mango fruit (Mangifera indica) puree
title_short	Sensory evaluation and contamination test on mango fruit (Mangifera indica) puree
title_full	Sensory evaluation and contamination test on mango fruit (Mangifera indica) puree
title_fullStr	Sensory evaluation and contamination test on mango fruit (Mangifera indica) puree
title_full_unstemmed	Sensory evaluation and contamination test on mango fruit (Mangifera indica) puree
title_sort	sensory evaluation and contamination test on mango fruit (mangifera indica) puree
publisher	IIUM Press
publishDate	2011
url	http://irep.iium.edu.my/20698/ http://irep.iium.edu.my/20698/ http://irep.iium.edu.my/20698/1/SENSORY_EVALUATION_AND_CONTAJvfINATION_TEST_ON_MANGO_FRUIT.pdf
first_indexed	2023-09-18T20:31:13Z
last_indexed	2023-09-18T20:31:13Z
_version_	1777408748448382976

Sensory evaluation and contamination test on mango fruit (Mangifera indica) puree

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