TY  - THES
T1  - Factors affecting the texture of mango pickles (Burong Mangga)
A1  - De Lara, Laila
A2  - Guzman, Matilde P.
LA  - English
UL  - https://tuklas.up.edu.ph/Record/UP-99796217608257584
AB  - In this experiment, the problem of softening in mango pickles (burong mangga) was explored. Two treatments - one with 200 ppm sodium benzoate and another with 1% CaCl2 were used. The resulting pickles from such treatments were compared to untreated mango pickles. The bases of comparison are the extent of softening as measured by the pectin content, the microbiological count, the pH, and the titratable acidity of the brine. The effect of the volume of the brine to the weight of the mangoes was studied as a corollary experiment. The texture of burong mangga was evaluated by a panel of judges. Results revealed that the pectin breakdown is the immediate cause of the softening and that the extent is dependent on the microbial count. The volume of the brine had no effect on texture. Sodium benzoate can keep microbial count low for a limited time. CaCl2 does not lower the microbial count although the calcium ions can react with the soluble pectin to form the insoluble calcium pectate which accounts for a rigid structure of the mangoes. The factors directly controlling the total plate count were not identified.
NO  - Thesis (BSFT)--University of the Philippines Diliman
CN  - LG 993.5 1969 F66 D45
KW  - Mango : Preservation.
KW  - Mango : Philippines.
ER  -