Drying and storage behaviour of mango (Mangifera indica) seeds and composition of kernel fat.

Hemavathy, J. and Prabhakar, J. V. and Sen, D. P. (1988) Drying and storage behaviour of mango (Mangifera indica) seeds and composition of kernel fat. ASEAN Food Journal, 4 (2). pp. 59-63.

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Abstract

Seed and kernel contents and kernel fat composition of 8 mango cv. were determined. Physicochemical characteristics of kernel fat and changes in seed composition with drying and ambient storage were also studied. Seed made up 8.1-22.0% of the fruit by wt., average 15.2%, while the kernel formed 45.7-72.8% of the seed. Fat content in kernels ranged from 8.2 to 14.3% on a dry wt. basis. Tables are presented of the fatty acid composition and the physicochemical characteristics of the kernel fat. Values were: softening point 25-34

Item Type:	Article
Uncontrolled Keywords:	FATS-; FATS-VEGETABLE; FRUITS-; MANGOES-; SEEDS-
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	03 Feb 2022 08:42
Last Modified:	03 Feb 2022 08:42
URI:	http://ir.cftri.res.in/id/eprint/8035

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