Analyse comparative des propriétés physico-chimiques et sensorielles de la purée et de la confiture de mangue

Abstract

This study characterizes the physico-chemical, sensory properties as well as the evolution over time of mango puree and jam. The results show significant differences between the two products: pH of 3.59 ± 0.16 (jam) versus 4.91 ± 0.10 (puree); °Brix content of 64.7 ± 2.8 versus 17.2 ± 0.9; viscosity of 4919 ± 406 mPa·s versus 151 ± 19 mPa·s; total polyphenols of 112 ± 13 versus 201 ± 24 mg/100 g; vitamin C of 11.7 ± 2.1 versus 28.1 ± 3.1 mg/100 g; β-carotene of 544 ± 79 versus 1000 ± 105 μg/100 g; average taste score of 7.53 ± 0.34 versus 7.25 ± 0.43 (scale 1-9). Over a period of 30 days, the puree shows a progressive acidification as well as a degradation of texture and smell, while the jam shows an improvement in texture, despite a slight decrease in sensory performance. Strong correlations (r > 0.99) associating time with pH and texture were observed for the puree, while a perfect inverse correlation (r = -1.00) was noted between the texture and the time for the jam. Overall, the results highlight the influence of the processing process and storage conditions on the quality of mango products, highlighting jam as a more stable product over time.