The production of canned mango slices in syrup from Mangifera indica Linn. cv. Nahm-dawg-mai.
Hansawasdi C., KemKaow M., Chaiprasart P.
Author Affiliation: Department of Agro-Industry, Faculty of Agri., Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand.
: 769-774
Abstract : Mangifera indica Linn. cv. Nahm-dawg-mai is commonly consumed as fresh mango due to its pleasant flavor and taste. However, the price of mango fruits in the market is sometimes low caused by its over production and quality lost due to inappropriate post harvest handling. Therefore, the production of canned mango slices in syrup with an appropriate processing condition in order to increase the value of mango fruits was carried out. This study was performed using 4 Factorial experiment in CRD with 3 replications. The variation of studied factors which might have effect on the product qualities were the concentration of calcium chloride solution (0, 0.1, 0.5, and 1%) used for 30 min and 1 hour immersion before processing and the concentration of syrup (12, 15, 18, and 20癇rix). The sensory evaluation test by 30 untrained panelists using 9-point hedonic scale revealed that mango slices immersed in 0.1% calcium chloride solution for 1 hour and addition of syrup at 20癇rix gave the product with the highest score of texture acceptance. In addition, the physico-chemical properties of the most acceptable product were also carried out. The results showed that the brightness, L* value, and yellow colour, b* value, of the canned mango slices were 54.10 and +26.47, respectively. The firmness of mango slices was 8.92 kg/cm2. The product has a pH value of 3.41. The titratable acidity was 0.91%. Vitamin C content was found remained at 0.34 mg/ml and reducing sugar content was 4.75 mg/ml. The protein and fat content obtained in the product were 3.78 and 0.02%, respectively. The fiber content was 3.35% and ash content was 1.17%.