A 10 kg mango puree has an initial Total Soluble Solids (TSS) of 18° Bx. How much sugar must be added to adjust its concentration to 20° Bx?
Solution: Initial TSS of puree 18°Bx Desired TSS of puree 20°Bx Weights of puree 10 kg % Purity of sugar 100%
Solution: Initial TSS of puree 18°Bx Desired TSS of puree 20°Bx Weights of puree 10 kg % Purity of sugar 100%
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Total Soluble Solid (TSS) and Titratable Acidity (TA) TSS of fruits is a major quality parameter, which is correlated to the texture and composition [29]. The total soluble solids of mango fruit increased gradually with increasing the storage durations at ambient