EFFECT OF HOMOGENIZATION ON SENSORY QUALITY AND RHEOLOGICAL CHARACTERISTICS OF PULP AND BEVERAGES FROM RIPE DUSHEHARI MANGOES

Homogenization of pulp, squash, nectar and ready-to-serve beverage fro m ripe 'Dushehari' mangoes reduced pulp particle size, which improved the consistency and acceptability of the beverages. The beverages were stored at 4 +/- 1 degrees C, 28 +/- 2 degrees C and 38 +/- 2 degrees C for 30 days. Storage at 4 +/- 1 degrees C was found to ensure maximu m retention of chemical and sensory characteristics. All mango product s were non-Newtonian pseudoplastic fluids. An integrated model In K = b(0) + b(1) In P + b(2) In S + b(3)/T, was found to predict satisfacto rily the combined effects of temperature (T, Kelvin), pulp content (P, %) and total soluble solids (S, %) on 'K' for unhomogenized or homoge nized mango products.