Studies on the development of newer products from mango.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/7045/
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| Title |
Studies on the development of newer products from mango.
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| Creator |
Nanjundaswamy, A. M.
Shetty, G. R. Saroja, S. |
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| Subject |
18 Processed foods
06 Mango |
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| Description |
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.]
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| Date |
1976
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7045/1/IFP%201976%2095.pdf
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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