Further studies in the preparation and uses of mango cereal flakes.

Mango Cereal flakes, a product developed at the Central Food Technological
Research Institute, Mysore are obtained essentially by drying a
mixture prepared from mango pulp ; a cereal, like cooked whole wheat flour
(Atta) and sugars such as cane sugar and dextrose. Details of the methods of
processing have been given by Lal, Das and Jain (1955. 1956) and La) and
Jain (19.56).
In the earlier communications cooked whole wheat flour (Atta) obtained
by milling the wheat after cooking for half an hour at 10 lbs. pressure
and drying, has been recommended to be used in the preparation ot this
product. In these experiments, a vacuum double drum drier had been used
for drying the mix. The preparation of cooked whole wheat flour (Atta) is
not only a tedious and laborious process but also involves the use of extra
equipment, e.g. a pressure cooker and a drier, and thus adds considerably to
capital investment. Drum drying under vacuum also requires additional
costly equipment and accessories. Further investigations have, therefore,
been in progress in this Institute to explore the possibilities of using raw
wheat flour (Maida) or raw whole wheat flour (Atta) in place of the cooked
whole wheat flour (Atta) and an atmospheric drum drier in place of the
vacuum double drum drier. The present article deals briefly with the
results of these investigations, further uses of the dried product and
preparation of modified flakes of improved nutritive value and texture.