Screening of mango varieties for preparation of ready-to-serve beverage
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Date
2009-08
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
The present study pertaining to evaluation of different cultivars of mango for preparation of ready-to-serve beverage (RTS) was conducted in the Department of Food Science & Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand) during the year 2008-09. The cultivars differed significantly in terms of fruit weight (110.0-574.5g), length (7.18-14.59 cm), breadth (5.23-9.07 cm), specific gravity (0.953-1.061) and content of flesh (58.18-79.90%), peels (9.10-22.52%) and stone (11.05-20.55%). Variations in pH (3.75-4.49) and content of TSS (11.5-17.33%), moisture (76.32-88.65%), acidity as citric acid (0.16-0.31%), vitamin C (15.30-107.27 mg/100g), ash (0.24-0.43%); reducing, non reducing and total sugars (3.08-4.64, 8.91-15.71 and 12.52-20.36%) in flesh were statistically significant, Fazli recorded highest fruit weight, length and breadth while these were minimum with Alphanso. Fazli having maximum flesh also had highest acidity while Pant Sindoori and Dashehari recorded minimum flesh and acidity, respectively. Langra flesh was found to be the richest source of vitamin C. Dashehari, Langra and Chausa varieties were selected for making RTS of composition 10% pulp, 10% TSS and 0.30% acidity, on the basis of their highest overall acceptability score (8.67, 7.89 and 7.33, respectively). The sulfited and in-bottle pasteurized drinks prepared from these selected cultivars had >6 months of shelf-life at ambient conditions.
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