Abstract
The study was conducted to develop a healthy instant mango drink powder and to compare its nutritional facts with commercially available mango drink powder. For this purpose, ripe Amropali mangoes were collected from a local source. After drying the mango pulp in a cabinet dryer, three formulations were prepared to compare with a locally available commercial brand mango drink powder. In this study, moisture, ash, protein, fat, carbohydrate, and energy contents were ranged from 0.2 to 4.6%, 0.4 to 2.6%, 0.7 to 2.2%, 0.6 to 0.9%, 89.5 to 97.8% and 375.4 to 400.5 kcal/100 g, respectively. The crude fiber was not found in any of the instant mango drink powder. Among the bioactive compounds, the flavonoid content in the commercial brand was higher than other formulated mango drink powder. In contrast, total anthocyanin content and total phenolic content values of all formulated instant mango drinks were higher than the commercial brand. Potassium, Magnesium, Chloride, Phosphorus, and Vitamin C were higher in formulated powder than the commercial preparation, but sodium, calcium, and iron contents were higher in the commercial mango drink powder. Antioxidant capacity was also found to be significantly higher in our formulated powder than that of commercial preparation. From the sensory and microbiological point of view, our formulated instant mango drink powder exhibited significant acceptability and stability. So, the formulated instant mango drink powder appears to be nutritionally and tastefully as acceptable as commercially available instant mango drink powders and able to meet day-to-day nutritional requirements as a supplement.
Highlights
Mango (Mangifera indica L.) is a well-known fruit cultivated in most frost-free tropical and warmer subtropical climates
Simple unit operations working in the formulation of instant mango drink powder, where firstly mango pulp powder was prepared, mixing with other ingredients, grinding, and packing
Among three formulated instant drinks powder, 20% mango pulp powders were used in formulation one, 15% mango powder in formulation two and 10% mango powder in formulation three, respectively
Summary
Mango (Mangifera indica L.) is a well-known fruit cultivated in most frost-free tropical and warmer subtropical climates. Mangoes are often called the king of fruit due to their unique taste and flavor. The local name of this delicious fruit in Bangladesh is “aam”, and it is cultivated in almost all districts in the country. Apart from the taste, the nutritional value of mango is unparalleled. Some popular verities of mangoes grown here include BARI AAM-3 (Amropali), Langra, Gopalbogh, Himsagar, Laksmanbhog, Mohanbhog, Misribhog, Khirsapat, Ashhwina, Khisanbogh, Kuapahadi, Fazlee, Lata, Bombai, Foria, Kohitoor, etc. BARI AAM-3 is a recent addition of sweet and nonfibrous flesh containing mango cultivated in most parts of Bangladesh. Bangladesh ranks 8th in terms of mango production. Other major mango producing countries are India, Pakistan, Mexico, Brazil, Philippines (Alam et al, 2006)
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