Thermal treatments optimization of mango nectar and puree (products)

Thermal treatments can diminish the quality of products affecting its sensorial and nutritional characteristics if these are not kept to the minimal necessary. This study evaluates the dependence in temperature of the inactivation of pectinesterase (PE), ascorbic acid degradation, color changes and cooked flavor development (CFD) in mango puree and nectar. Differences obtained in z values for PE and CFD allows the optimization of thermal treatments in mango products