Investigations on processing quality of some mango varieties hybrids and their blends.
Gowda I. N. D., Huddar A. G.
Author Affiliation: Post-harvest Technology Division, Indian Institute of Horticulture Research, Hessaraghatta Lake, Bangalore - 560 089, India.
Journal of Food Science and Technology (Mysore) 41 : 154-159
Abstract : Studies were carried out to evaluate 4 commercial cultivars of mango namely, 'Alphonso', 'Banganapalli', 'Neelum' and 'Totapuri' and 2 hybrids, 'Mallika' and 'Amrapali' along with 6 blends of pulp involving 'Totapuri', 'Neelam', 'Alphonso', 'Mallika' and 'Amrapali' for their suitability for processing into canned pulp. Pulp yield was found to be maximum in 'Mallika' followed by 'Totapuri'. Total soluble solids of ripe fruits were more than 22°B in 'Mallika' and 'Amrapali', which reduces the quantity of sugar used while processing. Carotenoids were highest in 'Alphonso' closely followed by 'Amrapali' while others had only quarter to half of this. Higher amount of carotenoids give deep yellow colour to the product and provide more vitamin A. Viscosity of pulp was higher in 'Totapuri' followed by 'Mallika'. In sensory evaluation of canned pulp 'Amrapali' and 'Alphonso' scored maximum for colour. Consistency score of 'Totapuri' was highest which is desirable to get thicker product; flavour score was highest in 'Alphonso' and taste was judged to be best in 'Alphonso' closely followed by 'Amrapali'. In acceptability 'Alphonso' was judged to be best followed by 'Amrapali' while among the blended pulps blending of either 'Alphonso' or 'Amrapali' with 'Totapuri' was found to be effective in improving overall acceptability of regular bearing less expensive 'Totapuri' cultivar.