Studies on the development of newer products from mango.

Nanjundaswamy, A. M. and Shetty, G. R. and Saroja, S. (1976) Studies on the development of newer products from mango. Indian Food Packer, 30 (5). 95-103, 10 ref..

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Abstract

The preparation and properties of mango fruit bars, wafer-like product, powder and osmotically dehydrated slices are described. Mango fruit bars prepared by cross-flow air drying were soft, attractive orange yellow, with characteristic flavour, and kept well at ambient temp. for about 1 yr wrapped in cellophane and stored in airtight tins. A wafer-like product from a blend of mango pulp, wheat flour and sugar prepared by foam-drying with glyceryl monostearate was crisp, light yellow, with a milky flavour and kept well at ambient temp. for about 3 months wrapped in 300 gauge polyethylene pouches stored in airtight tins. Mango powder prepared from sweetened pulp by puff drying using a vacuum shelf drier was a good beverage base, and stored well at ambient temp. for about 8 months in tins. Preliminary studies on osmotic dehydration produced slices which reconstituted to a product resembling canned slices. Some data are included on the methods of preparation, proximate composition and storage behaviour of these products. [See FSTA (1977) 9 12J1754.]

Item Type:	Article
Uncontrolled Keywords:	MANGOES-; manufacture of mango fruit bars; manufacture of mango powders; keeping quality of novel mango products; manufacture of mango wafers; KEEPING-QUALITY; mango products, keeping quality of novel; POWDERS-; mango powders, manufacture of; WAFERS-; mango wafers, manufacture of
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Feb 2021 06:20
Last Modified:	15 Feb 2021 06:20
URI:	http://ir.cftri.res.in/id/eprint/7045

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