Studies on the development of newer products from mango.

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.]