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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