Valorization in nectars of pulps from two mangoes varieties (Amelie and Kent) upgraded by exporting companies in Northern Côte d’Ivoire

Author(s): Zoro Armel Fabrice, Touré Abdoulaye, Miezan Bilé Aka Patrice, Seydou Kouadio Amoulaye, Soro Yadé Réné, Coulibaly Adama

To fight against food insecurity and improve the income of farmers and exporters, valorization in nectars of pulps from unsuitable mango for export remains an alternative way. The present study aimed to produce nectars with pulps of the upgraded mango varieties namely Amelie and Kent from SODIPEX-SARL, an exporting companies of Korhogo (Northern Côte d’Ivoire). Physicochemical and biochemical parameters of the pulps each mango variety were determined before prepared with them various formulations of nectars at 30, 40 and 50% of pulp. After their preparation, stability of the nectars with the highest acceptability scores was studied during refrigerated storage. The study revealed that the pulp of Amelie is richer in water (83.34 ± 0.32%), titrable acidity (26.10 ± 0.00 meq/100g), vitamin C (122.44 ± 19.91 mg/100g), total polyphenols (35.46 ± 2.73 mg/100g) and tannins (28.89 mg/100g). In contrast, dry extract (18°Brix), pH (4.12 ± 0.01), protein (2.16 ± 0.21%), total sugars (10.41 ± 0.28 mg/100g), oxalate (164 ± 2.00 mg/100 g) and mineral elements had the highest values in Kent pulp. For nectars, the formula FK1, FK2 and FK3 with respectively 30, 40 and 50% of pulps form Kent variety recorded the highest pH (3.30 ± 0.01), titrable acidity (100.33 meq/100ml) and protein content (1.10±0.04). The formula FK3 had the highest total polyphenol content (32.06 ± 0.03 mg/100g). In contrast, the formula FA1 and FA3 of nectars with respectively 30 and 50% of pulps from Amelie variety had the highest levels of total sugar (14.33 0.67%) and vitamin C (65.12 ± 2.48 mg/100g). In addition, nectars FA3 and FK3 showed the best acceptability ratings with respective scores of 7 and 7.5. After four (04) weeks of refrigeration, the formula FA3 revealed the highest titrable acidity values (118.00±0.50) and polyphenol losses (43.18%). However, the formula F

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