Suitability of some Sudanese mango varieties for jam making

Abstract

The aim of this work was to evaluate the physicochemical characteristics of some Sudanese mango varieties (Abusamaka, Galb Altour and Magloba), and to study their suitability for jam processing. The storability of mango jam was also studied. The physicochemical properties of the three mango varieties were examined. The jam prepared from different mango extracted pulps were packed into glass jars and stored under room temperature (30 º C) for four months. Optical density, chemical and organoleptic tests were carried out for the prepared mango jams. In addition, the microbial load of the stored prepared jams was determined by the enumeration of total viable count, yeast and mould concentrations. It was observed that the highest level of extracted pulp was that of Malgoba (75.48%). The obtained results also revealed that Malgoba variety had higher soluble solids and total sugars (17º Brix and 11.93%) compared to the lowest soluble solid and total sugars of the variety Abusamaka (11º Brix and 10.18%), however, the highest level of the reducing sugars (3.45%) was estimated in Abusamaka variety compared to the lowest value of GulbAltour variety (2.96%). These results also revealed that mango pectin extraction yields vary from 20.20 to 7.3 mg/ g depending on the varieties and extraction conditions used. The sensory evaluation results indicated that GulbAltour variety jam was superior in colour, taste and overall acceptability, while Abusamaka variety jam was superior in flavour. The storability results showed that storage at room temperature up to 4 months, significantly affect acidity, however, all mango varieties jams were found to be free from microorganisms.