J Food Sci Technol 41:154–159ĭoreyappa Gowda IN, Ramanjaneya KH (1995) Evaluation of some mango varieties for their suitability for canned mango juice. Khranitelno-vkusova-Promishlenost 3:56–59ĭoreyappa gowda IN, Huddar AG (2004) Investigations on processing quality of some mango varieties, hybrids and their blends. Ind Food Pak 34:60–63īarrett DM (2008) Maximizing the nutritional value of fruits and vegetables. Springer Verlag, Berlin, pp 10–13Īwasthi RK, Pandey IC (1980) Physico-chemical composition and canning suitability of mango varieties. Association of Official Analytical Chemists, USAĪskar A, Treptow H (1993) Quality assurance in tropical fruit processing. J Food Sci Technol 46:350–353ĪOAC (2000) Official methods of analysis, 17th edn. Processing of these underutilized mango cultivars into puree, nectar, juice beverages and slices, can result in value addition and popularization.Īlaguselvi K, Ramanathan M, Jayashree E (2009) Concentration of mango pulp by thin layer hot air method. Mango nectar prepared from Sindura was highly acceptable followed by Totapuri and Mallika. Sensory quality of canned mango slices showed higher acceptability for Mallika followed by Sindura and Totapuri. Processing of the pulps resulted in significant decrease of carotenoids irrespective of the cultivar. Sindura and Mallika pulps had significantly higher viscosity than Totapuri. Totapuri contained slightly lower pulp content than Mallika, lower total soluble solids and lower carotenoids among the cultivars. Mallika contained higher pulp content with a pale yellow color in the peel and higher total soluble solids. Sindura cultivar had a characteristic red color in the peel with high carotenoid content and slightly lower pulp content. Sindura, Mallika and Totapuri mango cultivars had significantly different physico chemical and compositional characteristics. Sindura, Mallika and Totapuri cultivars grown in southern Karnataka were investigated for the physical chemical characteristics and the effect of processing on the quality characteristics. The fruit has a high commercial value depending on the color, flavor and pulp characteristics of the cultivar. Mango ( Magnifera indica L) is grown in the tropical and sub tropical regions of India.
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