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

• 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/61175/1/Comparison%20between%20conventional%20and%20alternative%20peeling%20methods%20on%20peeling%20efficiencies%20of%20Malaysian%20%E2%80%98Chok%20Anan%E2%80%99%20mango%20%28Mangifera%20indica%20L.%29%20%20fruit.pdf; http://psasir.upm.edu.my/id/eprint/61175/; http://www.ifrj.upm.edu.my/24%20(05)%202017/(13).pdf

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...