Strained baby foods. Part III. Relative effect of canning and drum drying on the proteins, ascorbic acid and - Beta-carotene of mango custard.

In strained mango custard there is a considerable decrease in the water and salt solubility of
added milk proteins in canning as well as in drum drying. Th.is occurs to some extent even
on mere blending of the ingredients. Partial neutralisation of the acidity of the pulp does not
prevent this. Partial neutralization of acidity in the cooked custard mix, however results in
a higher solubility of the proteins in the drum dried product. The solubility of the protein and
also the retention of ascorbic acid are more in the drum-dried powder than in the canned
product. Beta-carotene and total carotenoid pigments are quite stable in canning as well as
in drum drying.