EVALUATION OF DIFFERENT CULTIVARS OF MANGO FOR PREPARATION OF INSTANT MANGO POWDER
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Date
2020-02-25
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COLLEGE OF HORTICULTURE AND FORESTRY, DR Y S P UHF, NERI, HAMIRPUR
Abstract
The method for preparation of instant mango powder from different varieties of mangoes viz; Amrapali, Dashehari, Mallika and Seedling mangoes by using foam mat drying technique was standardized. Fruit pulp was turned into stable foam by using carboxy methyl cellulose (CMC) as foaming agent (0-2%) followed by drying in tray drier for preparation of instant mango powder. Out of different combinations, use of 2% carboxy methyl cellulose in each variety was found the most appropriate for foaming of mango pulp on the basis of foaming properties (foam density, foam expansion and foam stability), physico-chemical and sensory characteristics. Dried mango powders contained 80.50-83.70 °B TSS, 0.94-1.53 % titratable acidity, 4.00-4.79 pH, 5.50-6.19 % moisture content, 4.50-4.65 % ash content, 40.95-48.62 % reducing sugars, 73.99-80.05 % total sugars and 11.77 to 12.49 mg/100g total carotenoids. Slight increase has been reported in pH, moisture content and reducing sugar during storage period of 90 days at ambient temperature (30-35°C). On the other hand, TSS, titratable acidity, total sugar and total carotenoids decreased during the storage period up to 90 days. The value of different attributes after 90 days of storage of powders in aluminium pouches were 80.55-83.70 °B TSS, 0.120, 0.130 per cent titratable acidity, 5.65, 5.61 pH, 63.51, 63.46 % reducing sugars, 85.76, 86.40 % total sugars and 9.90, 9.40 % moisture content, respectively with no microbial growth in any of the sample. Further, ready-to-serve beverage prepared by mango powder of different cultivars were found most acceptable on 9-point hedonic scale. Thus mango cultivars Amrapali, Dashehari Mallika and specially Seedling mango can be utilized for preparation of self stable powder using foam mat drying technique.
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