Mango Processing and Processed Products

Siddiq, Muhammad; Sogi, Dalbir Singh; Roidoung, Sunisa

doi:10.1002/9781119014362.ch10

Cited by 18 publications

(15 citation statements)

References 44 publications

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“…Mango pulp and mango juice are prepared from freshly harvested fruit and this might be a reason why MF and MJ are characterized by a greater content of volatile components, which come from mango. MJ has a lower content of volatile compounds than MF, because mango juice is essentially mango pulp that has gone through a more effective filtration/pressing process, which could remove particles rich in volatile compounds [24]. Among the beers with the addition of fresh mango (MR, MHH, MRH), MR was characterized by the lowest concentration of volatile compounds.…”

Section: Concentration Of Volatile Compounds In Tested Beersmentioning

confidence: 99%

Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

et al. 2020

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This study was performed to determine the possibility of using mango fruit (Mangifera indica) in brewing technology. The aim of using the SPME-HS-GC-MS technique was to assess what changes occurred in the volatile composition of mango beers brewed in this study. Mango fruit was added to the beer in five different forms to ascertain what kind of preparation should be used to improve beer aroma. Analysis of the volatile components in mango beer showed that beer without mango addition was characterized by the lowest content of volatile compounds (1787.84 µg/100 mL). The addition of mango fruit increased the concentration of compounds, such as α-pinene, β-myrcene, terpinolene, α-terpineol, cis-β-ocimene, caryophyllene, and humulene, in beer. Beer prepared with mango pulp addition was characterized by the highest concentration of volatile components from mango beers (2112.15 µg/100 mL). Furthermore, beers with mango addition were characterized by a higher polyphenol content (up to 44% higher than control beer) and antioxidant activity than control beer and were evaluated by a trained panel as having a better taste and aroma than beer without fruit addition.

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Section: Concentration Of Volatile Compounds In Tested Beersmentioning

confidence: 99%

Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

et al. 2020

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“…To assure fresh-like quality and extend the shelf life of FCM, currently a combination of treatments and preservation methods are utilized. The dip pretreatments incorporate disinfectants, antimicrobials, antibrowning, and texture-maintaining preservatives [8,14].…”

Section: Fresh-cut Mango (Fcm)mentioning

confidence: 99%

“…These mango products are derived from appropriate food processing and value-addition technologies that transform fresh mango into shelf-stable products with ideal organoleptic, nutritional, and other quality attributes. The status of processing technologies and products from mango has been reviewed in the recent past by DeeptiSalvi and Karwe [6], Evans et al [7], and Siddiq et al [8]. This review focuses on the current trends in processing and value addition of mango applicable to micro, small and medium food processing enterprises in developing countries.…”

Section: Introductionmentioning

confidence: 99%

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Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

Owino

Ambuko

2021

Agriculture

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Postharvest losses of mango fruit in a number of developing countries in Africa and Asia have been estimated to be as high as over 50%, especially during the main harvest season. Micro, small, and medium scale food processing enterprises play an important economic role in developing economies in processing of a diversity of healthy food products as a sustainable way to reduce postharvest losses and food waste, extend shelf life of food, boost food security, and contribute to national gross domestic product. Processing of mango fruit into the diverse shelf-stable products makes the seasonal fruit conveniently available to consumers all year round. Over the years, research and food product development have contributed substantially to a number of unique and diverse processed mango products with specific qualities and nutritional attributes that are in demand by a wide array of consumers. These mango products are derived from appropriate food processing and value-addition technologies that transform fresh mango into shelf-stable products with ideal organoleptic, nutritional, and other quality attributes. Some of the common processed products from mango fruit include pulp (puree), juice concentrate, ready-to-drink juice, nectar, wine, jams, jellies, pickles, smoothies, chutney, canned slices, chips, leathers, and powder. Minimum processing of mango fruit as fresh-cut product has also gained importance among health-conscious consumers. Apart from the primary products from mango fruit, mango pulp or powder can be used to enrich or flavor secondary products such as yoghurt, ice cream, beverages, and soft drinks. Byproducts of mango processing, such as the peel and kernel, have been shown to be rich in bioactive compounds including carotenoids, polyphenols, and dietary fibers. These byproducts of mango processing can be used in food fortification and manufacture of animal feeds, thereby gaining greater value from the fruit while reducing wastage. This review focuses on the current trends in processing and value addition of mango applicable to small-scale processors in developing countries.

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“…The processing of mangoes has been on the rise as represents an important step in the production of nutritious products [13]. Moreover, the high demand for the fruit means that it can provide small farmers with a significant income.…”

Section: Introductionmentioning

confidence: 99%

Development, Fabrication and Performance Evaluation of Mango Pulp Extractor for Cottage Industry

Akram

Khan

et al. 2021

AgriEngineering

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The loss of fresh fruits after harvesting is not new since it has constantly been a challenge for humankind. The growing population in developing countries, where food shortages exist, require serious food security measures to address hunger and malnutrition. Present research focused on the development, fabrication and testing of mango pulp extractor to assist small-scale fruit farmers in the countryside with a view to minimizing fruit spoilage. The unit, whose major material was food grade stainless steel (SS-304), consists of major components such as teflon brushes mounted shaft, motor, main frame, hopper, extraction compartment, pulp outlet, fruit residue outlet, perforated sieve and bearings. After construction, the machine was tested at three feed rate (2.0, 2.5, 3.0 kg/min) and extraction speed levels (500, 900 and 1400 rpm). Each of these factors was replicated three times, which resulted into 3 × 3 × 3 factorial experimental design. The optimum operating parameters for maximum pulp yield, maximum extraction efficiency and minimum extraction losses were determined. The physicochemical analysis of the extracted pulp was also carried out. Results revealed a maximum pulp yield of 77.9%, highest extraction efficiency of 96.03% and highest extraction loss of 9.3%. The mango pulp extraction machine was found to be affordable, easy to operate and maintain. The breakeven point of the machine was found to be 40 h if the machine is operated at its peak capacity. Therefore, it is recommended for small-scale farmers and for cottage industry.

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Mango Processing and Processed Products

Cited by 18 publications

References 44 publications

Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

Development, Fabrication and Performance Evaluation of Mango Pulp Extractor for Cottage Industry

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