Characterization of mango puree based on total soluble solids and acid content: Effect on physico-chemical, rheological, thermal and ohmic heating behavior

The effect of TSS (20, 22 and 24 degrees Brix) and acid content (0.50, 0.56 and 0.62 g/100 g) was investigated on physico-chemical, rheological, thermal and ohmic heating (OH) properties of mango puree. The firmness, consistency, cohesiveness and index of viscosity showed positive and negative relationship with TSS and acid content, respectively. The addition of acid caused an increase in storage (G') and loss modulus(G ''), whereas, these moduli showed an increasing trend up 22 degrees B TSS and then get reduced with further increase in TSS. Increase in acid resulted in no change of onset temperature of fusion whereas it increased with increasing the TSS. The enthalpy of fusion was observed to be lower at 24 degrees B than at 20 and 22 degrees B. The acid and sugar enhanced the thermal stability of mango puree as the mass loss was low at higher TSS and acid content. The increase in acid content caused a considerable increase in the rate of OH, whereas it decreased with TSS during OH at 20-40 V/cm. Hence, it was concluded that TSS and acid content affects the rheological and physico-chemical properties of mango puree, it also has a great influence on OH behavior.