Development and Evaluation of Candy Prepared from Raw Mango
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Date
2021-06
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Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu
Abstract
India is referred to as the fruit basket of the world and occupies top position among mango growing countries of the world and produces 40.48 per cent of the total world mango production. Mango fruit is one of the most popular, nutritionally rich fruit with unique flavor, fragrance, taste and health promoting qualities, making it unique among new functional foods, often labeled as the king of tropical fruits. It is an excellent source of vitamin-A and flavonoids like β-carotene, α-carotene, and β-cryptoxanthin. Indo-US project on post harvest loss assessment of fruits and vegetables reported that the post harvest loss in case of mango ranges between 5-36.7 per cent. These losses can be minimized by processing and preserving the fruits into different value added products like leather, juice, nectar, jam, jelly, wine, toffee, puree, pulp, sliced products, canned products etc. The main objectives of processing are to preserve flavour, colour, texture and nutrition which prolongs the storage life of fruits which are perishable. To standardize recipe for preparation of raw mango candy, pulp of raw mango was blended into treatments as T1 (RMP + 3.5g gelatin + 2.5 g pectin + 40g sugar), T2 (RMP + 4g gelatin + 3 g pectin + 40g sugar), T3 (RMP + 4.5 g gelatin + 3.5 g pectin + 40g sugar), T4 (RMP + 3.5g gelatin + 2.5 g pectin + 45g brown sugar), T5 (RMP + 4g gelatin + 3g pectin + 45g brown sugar) and T6 (RMP + 4.5g gelatin + 3.5g pectin + 45g brown sugar) to form a highly nutritious and delightful confectionary item. The formulated raw mango candy was packed in butter paper, placed in LDPE bags and stored for 90 days.
The physico-chemical analysis of the raw mango pulp recorded the highest L* value of 51.19 in treatment T1 (RMP+ 3.5g gelatin + 2.5g pectin + 40g sugar), a* value of 6.02 in treatment T6 (RMP + 4.5g gelatin + 3.5g pectin + 45g brown sugar) and b* value of 29.77 was recorded in treatment T1 (RMP + 3.5g gelatin + 2.5g pectin + 40g sugar). However, highest moisture content of 10.74 per cent, crude fibre content 1.49 per cent, ash content of 0.89 per cent, TSS content of 77.91°B, total phenol content of 100.05 mg/l00g, phosphorus content of 28.09 mg/100g, total flavonoid content of 14.86 mg/l00g and calcium content of 50.23 mg/100g was recorded in T6 (RMP + 4.5g gelatin + 3.5g pectin + 45g brown sugar) whereas, the lowest moisture content of 10.05 per cent, crude fibre content of 1.22 per cent, ash content of 0.72 per cent, TSS content of 73.22oBrix, total phenol content of 93.96mg/100g, total flavonoid content of 15.10 mg/100g, total carotenoid content of 61.81 mg/100g, antioxidant activity of 15.81 per cent, phosphorus contents of 6.89 mg/l00g and calcium content of 24.24 mg/100g was recorded in treatment T1 (RMP + 3.5g gelatin + 2.5g pectin + 40g sugar).
On the basis of sensory evaluation, the blended raw mango candy prepared from treatment T2 (RMP+ 4g gelatin + 3g pectin + 40g sugar) was adjudged as superior among sensory attributes viz., colour (8.76), flavor (8.19), chewiness (8.40), taste (8.36) and overall acceptability (8.42). Thus, raw mango candy can be blended in the ratio given in treatment T2 (RMP +4g gelatin + 3 g pectin + 40g sugar) for the development of nutritious and healthy candy.
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Preferred for your work. Kamboj, S. 2021. Development and Evaluation of Candy Prepared from Raw Mango. M.Sc. thesis, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, India.