Mango Powder Research Articles

SENSORY EVALUATION OF MANGO DRINKS USING FUZZY LOGIC

ABSTRACTThree brands of ready to serve mango drinks namely ‘Frooti’, ‘Real’and ‘Slice’that are available in the market were used for sensory evaluation along with the vacuum dried reconstituted mango powder drink. Mango powder was produced from mango pulp of ‘Totapuri’variety with addition of Maltodextrin, Glycerol monostearate and Tri calcium phosphate at rate of 0.62, 0.015 and 0.015 kg per kg dry mango solid, respectively. These ingredients were added for getting a nonsticky free flowing powder. The pulp along with the ingredients was dried in a vacuum drier at 70 ± 2C and 710–750 mm Hg vacuum. Fuzzy logic analysis was used for finding out the best of the three market mango drinks. BrimA index (a criterion for acceptance of fruit juice) and total solid (kg per kg drink) of the reconstituted mango drink was adjusted based on the BrimA index and total solid values of the best market drink. The reconstituted mango drink satisfied the quality criteria set for ‘mouth feel’but not the color, smell and taste.

A Vacuum Drying Model for Mango Pulp

Vacuum drying of mango pulp at varying conditions of pulp thickness (2, 3, and 4 mm) and vacuum chamber plate temperature (65, 70, and 75°C) was carried out under 30–50 mm of mercury absolute pressure. A model based on moisture diffusivity was found to give close prediction to moisture content of the pulp at different times of drying with correlation coefficient varying between 0.98–0.99 for pure mango pulp and pulp with ingredients. Color change of reconstituted pulp made from mango powder was found to depend more on pulp thickness than plate temperature. For getting low color change vacuum drying should be carried at maximum pulp thickness of 2.6 mm and vacuum chamber plate temperature of 72.3°C.

Mango Anthracnose: Economic Impact and Current Options For Integrated Managaement.

Mango Anthracnose: Economic Impact and Current Options For Integrated Managaement.