Quality analysis and product development of selected mango cultivars

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Date
1997
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Department of Home Science, College of Agriculture, Vellayani
Abstract
The present study entitled 'Quality analysis and product development of selected mango cultivars' is a comprehensive study carried out with an objective to evaluate the quality of different varieties of mango based on physical characteristics, chemical composition and organoleptic qualities so as to identify the most suitable mango variety for the preparation of mango pulp based products. Twenty dessert varieties of mango including local and improved types were selected for the study. Among these, 9 were Kerala Agricultural University recommended varieties and the remaining 11 were local varieties. A detailed study on the different quality parameters of mango such as physical characteristics, chemical and nutritional composition and organoleptic qualities was envisaged. Cluster analysis was carried for the mango varieties based on then chemical and nutritional characteristics and based on the D2 values the varieties of similar characters were grouped together. The superior variety was selected for the product development among the twenty mango varieties taken for study. The variety Neelum obtained the highest score. The mango juice from the superior variety Neelum was then used for the preparation of mango Ready-To-Serve beverage. FPO specified tests were administered on the product to evaluate its suitability. The nutritional composition. organoleptic and shelf-life qualities of the product prepared was also analysed. The product was stored for a period of 1 month and the chemical analysis was carried out at weekly intervals and compared, with the fresh product. The chemical composition and organoleptic qualities of the RTS beverage remained unaltered during the first and second weeks of storage. Slight variations in the chemical composition and organoleptic qualities were seen during the end of the third and fourth weeks of storage. Sensory evaluation of the RTS beverage after four weeks of storage at ambient temperature showed that the overall acceptability declined for all the attributes. Microbial and fermentation tests were conducted during weekly intervals. Colonies of Pencillium was detected in the RTS beverage after four weeks of storage. Also the fermentation test were found to be positive. Thus the product was found to be shelf stable for a period of one month. From the above observations and findings it is clear that, it is possible to develop and organoleptically and nutritionally adequate pulp based product using the mango variety Neelum. Processing of Neelum mango fruits particularly during the seasonal glut could go a long way in reducing post- harvest losses and also in improving the employment potential of the local people.
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Citation
171211
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