Dr. A. K. SharmaSHAH MANSI HITENDRAKUMAR2017-02-212017-02-212015http://krishikosh.egranth.ac.in/handle/1/5810002040Unripe mango beverage (Pana) is a very popular traditional product prepared and consumed in most households in India as a preventive and curative remedy for sunstroke, bilious, gastrointestinal and blood disorders. Traditional technology is slow, labor intensive, at times unhygienic and results in non-uniform quality of product. The present investigation was undertaken to standardize the pulping parameters for extraction of unripe mango pulp, preparation and thermal processing of canned unripe mango pana squash. The effect of pulping and thermal processing parameters for preparation of ready-to-serve beverage from mature unripe cooked mango of Rajapuri variety was standardized. A fruit pulper having provision of different sieve size (3.0, 1.6, 1.0 and 0.8 mm) and speed (1050, 1200, 1350 and 1500 RPM) was evaluate for maximum pulp yield. Additives (sugar, salt and cumin powder) and thermal processing (at 90±2°C for 0, 10 and 20 min) for with and without preservative were evaluated with respect to the physicochemical, microbiological and organoleptic quality of the final product. The unripe mango pana squash prepared from Rajapuri fruits pressure cooked at 103.425×103 N/m2 (15 psi) for 15 min, pulped with 1.6 mm sieve size (coarse pulping) and 0.8 mm sieve size (fine pulping) at 1500 RPM, diluted with equal amount of water as pulp and spiced with 40.19% sugar, 2.0% salt and 0.60% cumin powder was found to be highly acceptable. The product when thermally processed at 90±2°C for more than 10 min with and without addition of sodium benzoate as preservative could be safely stored in pre sanitized glass bottles and sterilized retortable pouches for at least two months under an ambient (32±6°C) condition. The standardized technology for the production of canned unripe mango pana squash has been suggested for large scale trials and mechanization.enAgriculture, Food Processing TechnologymethodThesis