Abstract
Raw mango powder was prepared by subjecting raw mango slices to different pre-treatments like blanching in hot water at 90 °C for 1 minute, dipping in salt solution (1%) for 10 minutes and blending with glycerol monostearate (1%, 2% and 3%) to prepare foam. After pre-treatments of slices, they were dried at 50 °C, 60 °C and 70 °C, powdered, packed in LDPE bags and stored under ambient conditions followed by analysis at a regular interval of 30 days up to three months to assess the changes during storage. With storage, moisture, reducing sugar and total sugar content increased, whereas ash, fiber and ascorbic acid content of the powder decreased. On the basis of sensory evaluation treatment T5 was adjusted the best, having the highest score for colour (8.77), texture (8.15) and overall acceptability (8.46). No microbial spoilage was detected up to 90 days of storage.
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