Abstract
The upward trend of consumption of processed food must not dim the demand of taking healthy and safe food among population. Thus, six popular commercial brands of instant mango drinks powder of Bangladesh were targeted to investigate some quality parameters (proximate compositions, mineral contents and bioactive compounds). Mineral contents and bioactive compounds of instant mango drinks powder were determined by using biochemical analyzer and UV-visible spectrophotometer, respectively. Results of proximate analysis showed that moisture content, ash content, fiber content, and carbohydrate content of different brands of instant mango drinks powder ranged from 0.21 to 0.25%, 0.45 to 0.55%, 0.10 to 0.40%, and 98.83 to 99.21%, respectively, whereas energy value ranged from 395.32 to 396.84 Kcal/100g. Sodium, potassium, calcium, chloride, phosphorus, iron and vitamin-C were also determined, which showed the significant different (p<0.05) values among different brands. Total anthocyanin content (TAC), Total flavonoid content (TFC), Total phenolic content (TPC), Antioxidant capacity were determined as bioactive compounds. Results of bioactive compounds analysis also showed that the samples were significantly different (p<0.05). Although, the quality varied from brand to brand, but all the samples could be good source of vitamin-C, carbohydrate and energy. Furthermore, health concerning issues can be improved by focusing the bioactive compounds of commercially available instant drinks powder.
 Int. J. Agril. Res. Innov. Tech. 10(2): 54-58, December 2020
Highlights
Fresh fruits are perishable and have limited shelf life
The highest value of moisture content 0.25% was found in brand D of instant mango drinks powder and the lowest value 0.21% was found for brand B of instant mango drinks powder
The results of moisture content showed that the moisture content of samples was not significantly different (p
Summary
Fresh fruits are perishable and have limited shelf life. Various processing and preservation methods such as drying, chemical treatments and various packaging methods are used. Dehydration of mango juice into powdered particles gives a considerable reduction in volume and is an effective method of prolonging the shelf life (Mahendran, 2011). Transportation and storage costs would be reduced significantly when shipping the products to distant markets. Dried juice products today are used mainly as convenience foods and have long storage life at ordinary temperatures (Pap, 1995). Dried fruit powders are often used for making food products. Fruit powders less than 4% (wb) moisture content can be used to make candy, toffee, fudge and hard candy
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