ISHS Acta Horticulturae 291: III International Mango Symposium
MANGO PROCESSING; PRESENT STATUS AND FUTURE OUTLOOK |
| Author: | A.M. Nanjundaswamy |
| Abstract:
Mango (Mangifera indica L.) with many versatile properties has naturally found application for processing into various products application for processing into various products unparalleled by any other fruit. It is however estimated that 0.22% of mangoes produced in the world is only utilised for processing. Green mangoes are processed into traditional products like pickle, brine stock and chutney. Instant mango pickle, drum-dried green mango powder, production of raw mango beverage base are the new developments. Ripe mangoes are processed into canned slices, pulp, beverages like RTS beverage, nectar and juice, dehydrated products like mango fruit bar, mango cereal flakes, mango powder, strained baby foods, etc. Mango slices in nectar, mango concentrate, mango aroma concentrate, low viscosity and low pump containing mango beverage base, mango pulp concentrate by evaporative technique by split process and by partial drying and cut back technique, mango aroma concentrate and identification of aroma compounds, aseptic bulk packing of pulp and concentrate, mango beverage in tetrapack, etc., are the recent developments. Introduction of pulp pasteuriser, filler, adaptation of double effect forced circulation evaporator scraped surface and thin film evaporator have improved the efficiency of mango pulp and concentrate processing and thus increased the capacity utilisation of pulp in India. This review covers the above developments including waste utilisation. | |
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