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 efficiencies of ‘Chok Anan’ mangoes. The effect of different peeling parameters (concentrations [chemical peeling: 1.6-7.3% of 0.4M-1.83M; enzymatic peeling: 0.005-0.095%], temperatures [chemical peeling: 80-95°C; enzymatic peeling: 25-40°C], and duration of soaking [chemical peeling: 5-10 min; enzymatic peeling: 30-120 min]) were evaluated for peeling yield, peeling time, absorption of chemical and enzyme solution, the penetration depth of NaOH and enzyme activities (reducing sugar analysis). The enzymatic peeling had significantly (p0.05) in peeling yield (>86%), but there was significant (p<0.05) effect on absorption of both NaoH and pectinase solutions at 0.84g/100g (enzymatic) and 2.50g/100 g (chemical), 0.45 mm penetration depth of NaOH and significant decrease in enzyme activities from 20.04g/100 mL to 4.92g/100 mL using reducing sugar analysis. The optimal enzymatic peeling conditions (concentration: 0.009%, temperature: 25°C, duration of soaking: 120 min) had made it possible to recycle the pectinase solution twice thus may be beneficial for the mango processing industry compared to chemical peeling

Effects of manual, chemical and enzymatic peeling methods on physicochemical and microbiological properties of Malaysian Mango (Mangifera indica L. Cv. `Chok Anan') puree

Mango is an intermediate product applied to several products as juices, nectars and purees but it requires peeling before further processing. Conventional peeling has been implemented, but it is time-consuming and requires laborious work. Therefore, this study aimed to determine the optimum conditions of selected peeling methods (chemical and enzymatic) of Malaysian „Chok Anan‟ mango fruit on physicochemical properties, polyphenol oxidase (PPO), respiration rate and microbiological analysis of mango puree. Optimization of peeling conditions was carried out using the Response Surface Methodology (RSM) to study the effect of chemical (sodium hydroxide, NaOH) and enzyme (Pectinex Ultra SP-L) based on concentrations (chemical: 1.6-7.3 g/100mL; enzyme: 0.005-0.095% (v/v)), temperatures (chemical: 80-95 ; enzyme: 25-40 ) and soaking durations (chemical: 5-10 min; enzyme: 30-120 min) on the mango fruit. Peeling yield and the effect of the different peeling methods on moisture content (%), color changes and viscosity (Pa.s) of mango puree were investigated. The optimum concentration of 7.3 g/100mL; temperature at 95 and duration of 8.5 min for soaking were selected for chemical peeling. The optimized concentration and temperature of NaOH applied in this study were the most significant factors (p<0.05) affecting the peeling yield (88.72%), moisture content (86.19%), color ( dE = 62.00) and viscosity (0.2169 Pa.s) of mango puree. The optimum conditions for enzymatic peeling (pectinase solution) were at concentration of 0.009%; temperature, 25 , and duration of soaking for 120 min. The pectinase concentration, temperature and duration of soaking had significantly (p<0.05) affected the quality of the Malaysian „Chok Anan‟ mango puree with enhanced yellow color ( dE = 67.02), low viscosity (0.1739 Pa.s) and low moisture content (82.67%). Enzymatic peeling significantly (p<0.05) reduced the peeling time (4.46 min) of mango puree production compared to both manual (5.30 min) and chemical (6.49 min) peeling. In addition, absorption of chemical (0.84 g/100g) and enzyme (2.50 g/100g) solutions, penetration depth of NaOH (0.45 mm), enzyme activity (0.48-0.63 g/100mL) were analysed for the peeling efficiency of chemical and enzymatic peeling methods. Based on the results, enzymatically peeled mango puree had significantly (p<0.05) the lowest moisture content (84.04-84.44%), lowest pH (4.54 – 4.67), acidic (TA = 0.08-0.10%), yellower in color ( dE = 61.72), highest total soluble solids (TSS) content (16.0-16.9 oBrix), highest vitamin C content (1.80 mg/100g) compared to manual-peeled (moisture content = 84.73-86.39%, pH = 4.51-4.88, TA = 0.09-0.14%, dE = 61.00, TSS = 15.0-16.0 oBrix, vitamin C = 1.42 mg/100g) and chemical-peeled (moisture content = 84.43-88.23%, pH = 5.20–5.36, TA = 0.06-0.07%, dE = 59.80, TSS = 15.0-15.7 oBrix, vitamin C = 1.42 mg/100g) mango puree. There was significantly (p<0.05) decreased (manual: 20.4-20.2 kPa, chemical: 20.3-20.0 kPa, enzymatic: 20.7-19.5 kPa) in oxygen composition and increased of carbon dioxide (manual: 0.64-0.80 kPa, chemical: 0.46-3.03 kPa, enzymatic: 0.64-2.60 kPa) reflected a high respiration rate occurred over storage period. Furthermore, enzymatic-peeled mango puree stored at 4±2 had significantly (p<0.05) the lowest total plate counts (6.8 log CFU/g) compared to the manual-peeled (7.8 log CFU/g) mango purees at the end of 26 days of storage. Yeast and mold counts of enzymatically peeled mango puree shows significantly (p<0.05) the lowest count (6.5 log CFU/g) compared to manual-peeled (7.8 log CFU/g) and chemical-peeled (8.3 log CFU/g) after 26 days of storage. Storage of mango puree at 4±2 shows significantly longer shelf life (26 days) compared to 20±2 (ambient temperature) for only 3 days. This study suggested that enzymatic peeling can be an alternative peeling method other than manual peeling and effective with the recyclability of the pectinase used throughout the mango processing. The development of effective peeling method may be useful to assist the puree production of mango industries

The breadth of silence

The term “autoimmunity” is still unknown to many despite the number of fatalities and its increasing rate of diagnosis. Even with the existence of several chronic illness awareness programs in Singapore’s hospitals, the information and statistics regarding autoimmune conditions lacks prominence and its collective impact remains hidden. As part of an effort to raise awareness in illnesses that are unseen, this project attempts to illustrate the shared sense of displacement and uncertainty that persons with autoimmune has experienced. It aims to provide an overview on the hidden extent of the illness, its ambiguity and the incongruence in its awareness and support.Bachelor of Fine Art

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 efficiencies of ‘Chok Anan’ mangoes. The effect of different peeling parameters (concentrations [chemical peeling: 1.6-7.3% of 0.4M-1.83M; enzymatic peeling: 0.005-0.095%], temperatures [chemical peeling: 80-95oC; enzymatic peeling: 25-40°C], and duration of soaking [chemical peeling: 5-10 min; enzymatic peeling: 30-120 min]) were evaluated for peeling yield, peeling time, absorption of chemical and enzyme solution, the penetration depth of NaOH and enzyme activities (reducing sugar analysis). The enzymatic peeling had significantly (p0.05) in peeling yield (>86%), but there was significant (p<0.05) effect on absorption of both NaoH and pectinase solutions at 0.84g/100g (enzymatic) and 2.50g/100 g (chemical), 0.45 mm penetration depth of NaOH and significant decrease in enzyme activities from 20.04g/100 mL to 4.92g/100 mL using reducing sugar analysis. The optimal enzymatic peeling conditions (concentration: 0.009%, temperature: 25oC, duration of soaking: 120 min) had made it possible to recycle the pectinase solution twice thus may be beneficial for the mango processing industry compared to chemical peeling

Improvement and shelf life extension of fresh creams chocolate filling for Tolaal Enterprise

Tolaal Enterprise is facing problems associated with softening of chocolate fillings made from fruit purees, leading to a shorter shelf life (less than 2 weeks) of the product. Thus, this work aimed to transfer knowledge on improving the textural properties of mango and pineapple flavoured fresh cream fillings by using hydrocolloid which acts as a thickener in the filling formulations during chilled storage. Based on our findings, addition of xanthan gum at levels of 1.0% and 2.0% for mango and pineapple fresh cream fillings, respectively, was chosen as the best thickener to give a better and stable texture. In addition, no significant difference (p>0.05) in the overall acceptability of the taste of both filled mango and pineapple milk chocolates was detected. Therefore, through improvement of the textural quality of mango and pineapple fresh cream fillings, the company is able to produce milk chocolate of high quality with extended shelf life (i.e. 4 months) to meet the customers’ expectations and hence, to increase the profit of the company