Drying and storage behaviour of mango (Mangifera indica) seeds and composition of kernel fat.
Hemavathy J., Prabhakar J. V., Sen D. P.
Author Affiliation: Central Food Technological Research Institute, Mysore 570?013, India.
ASEAN Food Journal 4 : 59-63
Abstract : The seed content of 8 mango cultivars assessed varied from 8.1 to 22.0% of the fruit, and the kernel constituted between 45.7 and 72.8% of the seed. The fat content in kernels ranged from 8.2 to 14.3% on a DW basis. The following physicochemical characteristics of the fat were determined: softening point (25-34°C), free fatty acids (1.3-3.5 g oleic acid/100 g fat), saponification value (172-206 mg KOH/g fat), iodine value (Wijs 40.1-56.5) and unsaponifiable matter (1.0-1.8%). The fatty acid composition of the kernel fat from seeds of the 8 cultivars is tabulated. Storage of fresh wet seeds of cv. Alphonso (51.2% moisture content) for 16 days under ambient conditions (23-27°, 60-65% RH) resulted in 25.8% kernel spoilage; the free fatty acids of the kernel fat increased from 1.9 to 4.6 g oleic acid/100 g fat during storage. The fresh wet seeds could be dried to a moisture content of 10.8% prior to storage, by sun-drying for 6 to 7 days or by mechanical drying for 24 h.