Development of some processed mango products from cultivar Tommy Atkins.
Azevêdo L. C., Dutra P. R. S., Lima V., Narain N.
Author Affiliation: CEFET - Centro Federal de Educação, Tecnológica de Petrolina, Rod. Br 407 km 08, s/n, Jd. São Paulo, 56300-000, Petrolina, Pernambuco, Brazil.
: 249-255
Abstract : Various formulations and processing conditions were studied for developing jam, jelly, chutney, and crystallized mango using mango (Mangifera indica) fruits cv. Tommy Atkins which were not considered for export but were still in good conditions. All the products were submitted to sensory evaluation of their taste (sweetness), flavour, colour, and texture by a 10-member panel. The sensory quality of mango jam was evaluated by a consumer panel at a local supermarket in the capital of Paraíba state, Brazil and a preference test for flavour, aroma and consistency was performed. The taste of mango jam and jelly was acceptable to more than 93 and 80% of the panel members, respectively. However, despite good acceptability of chutney and crystallized mango there were some suggestions for optimizing processing conditions of these products.