Comparison between conventional and alternative peeling methods on peeling efficiencies of Malaysian 'Chok Anan' mango (Mangifera indica L.) fruit

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Comparison between conventional and alternative peeling methods on peeling efficiencies of Malaysian 'Chok Anan' mango (Mangifera indica L.) fruit

Fruit industries require convenient peeling method, especially during puree processing to prevent deterioration of fruit quality and product loss. Therefore, manual, chemical (sodium hydroxide/NaOH) and enzymatic (Pectinex Ultra SP-L) peeling methods were compared to determine the peeling efficienci...

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Bibliographic Details
Main Authors:	Mohamad, Nur Sadrina, Sulaiman, Rabiha, Lai, Oi Ming, Hussain, Norhayati
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/58381/ http://psasir.upm.edu.my/id/eprint/58381/1/%2813%29.pdf

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