DEHYDRATION OF MANGO PULP FOR

VALUE ADDITION

VANI, K. C.
PAK 6195

DEPARTMENT OF FOOD SCIENCE AND NUTRITION

UNIVERSITY OF AGRICULTURAL SCIENCES
G.K.V.K., BANGALORE-65

2008
DEHYDRATION OF MANGO PULP FOR
VALUE ADDITION
 VANI, K. C.
PAK 6195

Thesis is submitted to the

University of Agricultural Sciences, Bangalore in
partial fulfillment of the requirements for the award of the
degree of

MASTER OF SCIENCE
IN
FOOD SCIENCE AND NUTRITION

BANGALORE JUNE, 2008

 Affectionately
dedicated
to my beloved parents
H.T. Chandre Gowda
Renuka Gowda

DEPARTMENT OF FOOD SCIENCE AND NUTRITION

UNIVERSITY OF AGRICULTURAL SCIENCES
G.K.V.K., BANGALORE-65

CERTIFICATE
 This is to certify that the thesis entitled “Dehydration of Mango pulp for Value
Addition” submitted by Ms. VANI, K.C. in partial fulfillment of the requirements for the
award of the degree of MASTER OF SCIENCE in FOOD SCIENCE AND
NUTRITION to the University of Agricultural Sciences, Bangalore, is a record of research
work carried out by her during the period of her study in this university under my guidance
and supervision and no part no part of thesis has been submitted for the award of any degree,
diploma, fellowship or similar titles.

BANGALORE (Dr.Sunanda Sharan)

June 2008 Professor and Head
Department of Food Science and Nutrition
Major Advisor
APPROVED BY:
Chairperson: ______________________________
(Dr. SUNANDA SHARAN)

Members:
1. _______________________________
(Dr. NEENA JOSHI)

2. _______________________________
(Dr. UMADEVI HIREMATH)

3. _______________________________
(Dr. USHA RAVINDRA)

4. _______________________________
(Dr. SUVARNA CHAVANNAVAR)

5. _______________________________
(Mr. CHANDRU)

ACKNOWLEDGEMENT
It gives me immense gratification to express my deep sense of pleasure
to Dr. Sunanda Sharan, Chairman, Advisory Committee, Professor and Head,
Department of Food Science and Nutrition, UAS, GKVK, Bangalore for all the
determined attempts she has put through her inspiring guidance, outspoken
suggestions, generous help and encouragement throughout the study period. I
have been lucky enough to get an opportunity to work under her guidance.

I am extremely grateful to the members of my advisory committee

Dr. Neena Joshi, Professor, Department of Food Science and Nutrition, UAS,
GKVK, Bangalore, Dr. Umadevi Hiremath, Professor, Department of Food
Science and Nutrition, UAS, GKVK, Bangalore ,Dr. Usha Ravindra, Assistant
Professor, Bakery Training Unit, Hebbal, Dr. Suvarna Chavannavar,
Professor, Department of Agricultural Microbiology, UAS, GKVK, Bangalore,
Mr. Chandru, Associate Professor, PHT Scheme, UAS, GKVK, Bangalore for
their encouragement, co-operation and constructive suggestions.

With immense gratification I record my sincere thanks to my teachers

Dr. Kamal G. Nath, Department of Food Science and Nutrition, UAS, GKVK,
Bangalore, Dr. Vijaya Kumari, Professor, Dr. Vijayalakshmi D, Professor,
Mrs. Jamuna, Assistant Professor, and Dr. Revanna, Assistant Professor for
their co-operation and suggestions of Department of Food Science and
Nutrition, UAS, GKVK, Bangalore, for their help throughout the period of my
study.

I am grateful to Dr. B. Ranganna, Professor and Head, PHT Scheme,

Mr. Munishamanna, Assistant Professor, PHT Scheme, Mr. Suresh C,
Assistant Professor, PHT Scheme for granting permission to conduct my
experiments in the Biochemistry and Microbiology laboratory and my
wholehearted thanks to Kumar uncle, Attainder, PHT Scheme for his help. It
is a pleasure to be thanking.
 My heartfelt thanks to my roommates Gauthami and Pushpa for being
with me throughout my research work. My special thanks to Vinay Jayappa,
Kusuma, Shambavi, Esh, Rakesh, Subbu, Koli, Srishyla, Poornima, Shruthi,
Sunitha, Nethra, Mamatha and Pummy for their whole hearted support,
selfless encouragement and moral support.

I am thankful to God to have blessed me with lovely parents, H.T

Chandre Gowda and Renuka Gowda who have encouraged me in all my
endeavors and stood by me to support me along with my brother Raghu, my
sweet sisters Preethi, Sudha, Prathi and Pinku and my nephews Samarth,
Abhiram and Sambrum. I express my deep sense of gratitude to my grand
parents for their love and blessings. My heartfelt thanks to my brother-in-laws
Raju and Kishore for being with me at the times of need.

I am thankful to the MYCAN Company, Bangalore for providing me

with mango pulp of two varieties for my whole research work.

I thank all my near and dear ones who have helped me to achieve
whatsoever so far.

Bangalore
June 2008 (VANI, K.C.)
ABSTRACT
The Mango (Mangifera indica) is the most popular fruit of Asia which is a
tropical fruit and is very much relished throughout the world for its
succulence, exotic flavor and delicious taste. Apart from its delicious taste,
it is nutritionally important fruit being a very good source of beta carotene
and antioxidants. India ranks first in the world annual production of 12
million tones and a share of 51%. Mango arrival hits in the market from
May to July every year and the export of pulp has become jittery on account
of changing market scenario. Suitable methods for preparing products from
mango pulp that have good storage life are necessary, to utilize mango
gainfully and minimize post harvest losses. Hence an attempt was made to
develop value added products from mango pulp and the organoleptic
evaluation along with the storage study was conducted. The product
developed was mango bar using Alphonso and Totapuri variety with value
addition of whey protein concentrate at different levels. The nutritional
composition of Alphonso and Totapuri pulp indicated that they contained
2.85%, 2.6% β-carotene, ascorbic acid was 34.8mg/100g 16.45mg/100g
and reducing sugar 6.06%, 5.16%, titrable acidity 0.42%, 0.46%, total
sugar 26.3%, 26.1%, moisture content of 89%, 84%, protein 2.6g %, 1.4g %
and fiber was 0.16g, 0.27g respectively. Organoleptic property revealed that
the value added product was highly acceptable at 5 point hedonic scale and
has good keeping quality up to two months without harmful microbial
growth and has good cost benefit ratio. Thus the value added, nutritionally
superior mango product could be a better alternative to exploit the niche
market for both farmers as well as entrepreneurs.

Signature of student Signature of Major Advisor

CONTENTS

CHAPTER TITLE PAGE NO.

I INTRODUCTION 1-5

II REVIEW OF LITERATURE 6-29

III MATERIAL AND METHODS 30-39

 IV EXPERIMENTAL RESULTS 40-63

V DISCUSSION 64-72

VI SUMMARY 73-75

VII REFERENCES 76-82

ANNEXURES

LIST OF TABLES

TABLE PAGE
TITLE
NO. NO.

1 Physical characteristics of pulp 41

2 Proximate composition of mango pulp per 100g 45

3 Micronutrient composition of mango pulp per 100g 45

4 Drying rate of mango varieties (oven drying) 47

5 Drying rate of mango varieties (sun drying) 47

6 Composition of mango bar 49

 7 Composition of Shrikhand and Shrikhandwadi 49

8 Nutritive value of mango bar 50

9 Overall acceptability of Shrikhand and Shrikhandwadi

52
developed by drying

10 Overall acceptability of Alphonso and Totapuri mango

52
bar developed by drying

11 Effect of packaging and storage on physico-chemical

constituents of dehydrated mango bar (per 100g dry 55
matter)

12 Organoleptic evaluation of Alphonso mango bar on

57
storage at different intervals (oven dried)

13 Organoleptic evaluation of Totapuri mango bar on

58
storage at different intervals (oven dried)

14 Microbial evaluation of mango bar of Alphonso variety

61
stored for 2 months at 103cfu/g

15 Microbial evaluation of mango bar of Totapuri variety

61
stored for 2 months at 103cfu/g

16 Cost of production for dehydrated Alphonso mango bar 63

17 Cost of production for dehydrated Totapuri mango bar 63

LIST OF FIGURES
FIGURE TITLE BETWEEN
NO. PAGES

1 Overall view of development of value added 31-32

dehydrated mango products from mango pulp

2 Estimation of β-carotene 35
 3 Flow chart for preparation of mango bar 37

4 Flow chart for the preparation of Shrikhand 37-38

5 Flow chart for the preparation of Shrikhandwadi 37-38

6 Moisture, Protein, TSS and Total sugars content of

Alphonso and Totapuri mango pulp 45-46

7 Titrable acidity, Fiber, Non reducing sugars and

Reducing sugars content of Alphonso and 45-46
Totapuri mango pulp

8 Antioxidant composition of Alphonso and Totapuri

mango pulp 45-46

9 Drying rate of mango varieties (oven drying) 47-48

10 Drying rate of mango varieties (sun drying) 47-48

11 Flow Chart showing the preparation of mango bar 49-50

12 Flow chart showing the dried mango products 52-53

LIST OF PLATES
PLATE TITLE BETWEEN
NO. PAGES

1 Mold population on MRBA of dehydrated mango

bar of two varieties (A) Alphonso (B) Totapuri 61-62

2 Yeast population on Davis agar of dehydrated

mango bar of two varieties (A) Alphonso (B) 61-62
Totapuri

3 Bacterial population on Nutrient agar of

dehydrated mango bar of two varieties (A) Alphonso 61-62
(B) Totapuri
 LIST OF APPENDICES

APPENDIX
TITLE
NO.

I Score card for the evaluation of value added products

II Estimation of protein

III Estimation of crude fiber

IV Estimation of β-carotene

V Standard calibration curve for β-carotene

VI Microbial analysis
 INTRODUCTION

I. INTRODUCTION

The mango is botanically known as Mangifera indica, belongs to

Anacardiaceae family. Mangoes are native to Malaysia and India and it has
been cultivated in India for at least 4000 years. The demand for mango fruit
is increasing in India and world wide as it is relished for its succulence,
exotic flavor and delicious taste (Janave et al., 2005). The mango fruits
present a considerable economic potential for market and export. The
export trade to some countries is restricted due to quarantine regulations.
It currently ranks fifth in the total production among major fruit crops world
wide (Hymavathi and Khader, 2004). India is the largest producer of mango
since it contributes around 60 per cent of world production. Yet India’s
export of mango is hardly 0.02 per cent of total world mango trade (Mahajan
et al., 2005). Out of total mango production of 28,848.47 (thousand Mt),
India contributes 54.22 per cent or 15,642 (thousand Mt) (Komes et al.,
200). The export realization of mango pulp is as high as $ 10232 per Mt.
The mango productivity of India has become stagnant around 8.67 tons per
ha in India as against world average of around 12 to 15 tons per ha.
 Mango is grown in almost all parts of India. Though the tropical fruit
is cultivated in almost all states in India, the major mango growing states
are Uttar Pradesh, Andra Pradesh, Bihar and Maharastra, constituting of
about 65 per cent of total area under mango crop in India.

India has the richest cultivars of mango. A number of varieties are

grown in different parts of the country either for dessert purpose or for
processing or as root stocks. The mango fruit can be round, oval and kidney
shaped. Mango is decidedly a choicest of all fruits because each of these
varieties has its own flavor, taste and pulp consistency. Popular varieties
available in India include Alphonso, Totapuri, Jeenjira, Dussheri, Neelam,
Baganpalli, Suvarnarekha, Rasapuri, Rumani, Pairi, Nadurali, Banglora,
Safeda, Fazli, Khajri, Migo, Gopabhog, Agra Mohan Bhog, Murshapet,
Lakshman bhog, Kushpahari, Bharthi, Mundappa, Malda, Malgoa, Langra
and Kanchan. Among all, Alphonso is one of the leading varieties of India
which is known for its excellent quality of the fruit. Totapuri variety is an
under utilized fruit and it has to take its place in processing industries
(Srivastava, 1998).

Mangoes form an important component of the diet in many countries

mainly in sub tropics and tropics. The nutritional importance of mango is
mainly due to its β-carotene content. It ranges from 800 in ‘Malgoa’ to
13000µg/100g in Alphonso, depending on the cultivars and is highly
influenced by climatic conditions. With the increasing demand for β-
carotene as pro-vitamin A and antioxidant in human health development,
more and more β-carotene rich foods are essential to help prevent free
radical injury (Hymavathi and Khader, 2004). β-carotene gives specific
coloration to fruit and besides constituting to protective activity against a
variety of degenerative diseases. Studies indicate that β-carotene with
added fat enhances absorption. Apart from this, mango is also a rich source
of carbohydrates, inorganic potassium, ascorbic acid and traces of sodium
which makes it suitable for hypertensive patients (Komes et al., 2007). Both
ripe and unripe mangoes are good source of vitamin C. Vitamin C is 16 mg
in 100 g of mango. However mangoes are a poor source of protein and hence
value addition with protein constituents is required.

Mango has immense scope for preparing processed products for

export because of increased demand in the world market. India is trying to
increase its share of exports and has been scouting for new markets. The
poor post harvest management and the infrastructure facilities available in
our country are one of the major constraints, which hamper the export of
mangoes (Mahajan et al., 2005).

Seventy five per cent of mangoes in India are aborted before reaching
maturity due to adverse climatic conditions. The mango processing industry
incurs heavy loss from raw to ripening stage to packaging of mangoes
resulting in high material cost. The steps in handling, transport, artificial
ripening of fruits in wholesale market and their further transport to
required destinations, all lead to worsening the fruit conditions (Singh et
al., 2003).

In recent years dehydration technique has received greater attention,

as an intermediate step in drying of several fruits and vegetables.
Dehydration of agricultural produce plays an important role in processing
food products for future use. With the introduction of modern technology,
large number of fruits is being processed by carrying (Sagar and Kumar,
2006) out advanced and capital intensive dehydration processes. It helps in
conversion of fresh fruits to preserved forms that can be utilized in future.
This also prevents wastage and losses and enables procurement of surplus
quantities generated during seasons at low prices for processing and future
marketing. On one hand, food processing by dehydration helps in ensuring
continuous availability, while on other hand it reduces the excessive supply
during peak seasons and thus helps in maintaining price levels for fresh
produce benefiting the farmers. It also results in quality improvement in
terms of color, flavor, texture, product stability, nutrient retention and
prevention of microbial spoilage during storage. Such novel drying methods
used nowa-days are oven drying, solar drying and sun drying. The
development of nutritionally value added product can therapeutically help
in improving the health of consumers (Sahu et al., 2005).

Fruits lack in proteins and hence value addition with protein

constituents will help enrich the products developed using fruits. One such
protein ingredient which can be incorporated is the Whey protein
concentrate (WPC) which is a potential ingredient in a wide range of food
applications due to their excellent nutritional and promising functional
properties in variety of foods. Whey contains 10 per cent milk proteins and
most of water soluble vitamins, lactose and minerals. Whey possesses
preservative and curative elements and is especially used to treat a wide
variety of ailments such as arthritis; anemia and liver complaints (Khandari
et al., 2002).Transforming mango pulp into dehydrated product is one of
the several ways to utilize the mango.

Mango arrival hits the market from May to July every year and the
export of pulp has become jittery on account of changing market scenario.
Suitable methods for preparing product from mango pulp that has good
storage life are necessary to utilize mango gainfully and minimize the post
harvest losses (Janave et al., 2005).Various new kinds of processed
products are developed by constant research in India as well as in other
parts of the world to satisfy the consumer’s need (Krishnaveni et al., 1999).
Ready to eat fruit bars are well established products and are being
commercially prepared in our country from unmarketable but sound ripe
fruits. Traditionally, sun drying technique was employed for preparing
mango bar from ripe fruit pulp, but sun dried product is dark brown and
the process is unhygienic and lengthy due to coincidence of rainy season
with the ripening of mango fruits (Mir and Nath, 2000). Ready to eat mango
products have a vast market potential in addition to enhancing the farm
income.
 Keeping in view all the above benefits of mango fruits and whey
protein concentrate, the present investigation was carried out with the
following objectives,

1. Assessing the nutritional composition of mango pulp obtained from

market.

2. To dehydrate mango pulp of different varieties through different drying

methods and development of value added products.

3. Evaluating the acceptability of developed products through

organoleptic evaluation.

4. To study the shelf life of mango value added products.

 REVIEW OF LITERATURE

ІІ. REVIEW OF LITERATURE

The available literature related to present study is collected and

presented under the following headings.
2.1 Dehydration of fruits

2.2 Utilization of mango pulp

2.3 Utilization of whey protein concentrates

2.4 Physico-chemical characteristics of processed fruits

2.5 Dehydrated value added products

2.6 Dehydrated value added products from other fruits

2.7 Shelf life and packaging

2.1 Dehydration of fruits

Fruits and vegetables generally contain high moisture content during

harvest. It makes them highly perishable if the post harvest care is not
taken. Inadequate storage facilities and lack of proper marketing avenues
lead to the spoilage of large quantity of fruit produce in the country. Drying
of fruits is most wide spread preservation technique. The demand for high
quality dried products is continuously increasing all over the world.
Dehydration substantially increases shelf life of the product, lowers
transportation, handling and storage cost. It provides a consistent product,
an important modern marketing requirement (Singh et al., 2006).

Drying study was conducted in batch type pilot scale solar dryer (80-
85kg) with open sun drying as control (Singh et al., 2006). The dryer was
2.0 m wide, with a 4.5m solar air heater and a drying tunnel of 8.0m. The
heater and dryer were covered with UV stabilized polyethylene film. Solar
photo voltaic operated axial flow fans were provided at one end to push fresh
air. The air flow through the dryer was 300-600m3/h.

Sixty five kg de-seeded blanched amla pieces were uniformly spread over
drying trays at the rate of 4.75 kg/m2. Initial moisture content of amla was
around 85per cent. Amla pieces were dried in tunnel in five and half days
as compared to 10 days in open sun drying. Moisture content in dried amla
reduced to 3.2per cent in tunnel dryer and 3.9per cent in open sun drying.
The quality of solar tunnel dried amla was found to be superior compared
to sun dried amla in terms of bacterial count, better appearance and
acceptability.

Rao and Susanta (1980) experimented on dehydration of mango pulp.

The pulp was spread in the form of a thin layer on aluminum trays and
dried in a cross flow cabinet drier at a temperature of 60-650C and air flow
4-6 feet/sec with tray load of 625gm/sq.feet. The loss in weight was
recorded by weighing the trays at hourly intervals. They observed that the
drying rate was high when sugar was not added. The time required for the
original pulp to dry were seven hours for Bombay green and Dashehari
while, for Baneshan it was eight hours. For every five degree rise in Brix in
each cultivar there was one hour increase in drying time.
 Kalra and Bharadwaj (1981) conducted an experiment on solar drying
of fruits and vegetable products by using simple solar dehydrators model І
and model ІІ was more efficient in drying of raw mango slices. It took about
seven hours to reduce the moisture content from 83 to six per cent
compared to about nine hours needed in open atmosphere for getting eight
per cent moisture. The products were found to be qualitatively superior to
the open sun dried products.

Khurdiya and Susanta (1986) compared the solar drier with chimney
effect and solar dryers developed by the authors for drying of fruits and
vegetables. The solar dryer with plain glass, followed by amber glass,
chimney and direct sun obtained the maximum temperature. They found
that the product dried in solar drier (chimney effect) had better retention of
sulphur dioxide and less changes in total sugars.

Mayumdar and Grabowski (1991) studied the effects of various

operational conditions on osmotic dehydration of different fruits such as
mango, kiwi, papaya and apple. It was observed that the minimum two fold
increase in the output of typical solar driers was possible while enhancing
the nutritional and organoleptic quality of final product.

Sagar and Khurdiya (1999) worked on a simple method of preparing

dehydrated ripe mango by using standardized cabinet drying technique has
been standardized. The mango slices were heated for two minutes in an
equal amount of 700 Brix sugar syrup in the presence of 0.1per cent KMS
at 900C and after drying in a cabinet drier at 580C gave the best dehydrated
product. The addition of sugar to the slices improved the solid contents and
chewing characteristics of dehydrated mango slices. For the storage of
dehydrated ripe mango slices, 260 gauge aluminium laminated
polyethylene pouches were found to be better as compared to 400 and 200
gauge LDPE pouches with respect to its color, flavor, texture and overall
quality.
 Sudheer and Dash (1999) conducted a study on utilization of solar
energy for drying of the tropical fruits. Harvesting season for most tropical
fruits generally coincides with high solar radiation levels. A new concept for
fruits and vegetable preservation, which combines use of solar drying with
osmotic dehydration of fruits and vegetables, has proved very effective for
preservation of fresh produce in various forms. This solar assisted osmotic
dehydration leads to considerable amount of moisture removal in the initial
stage with the help of an osmotic agent, which shortens the solar drying
time. Results indicate that the process also gives a product of very high
nutritional and organoleptic quality.

Hemakar et al., (2000) studied the blending of guava pulp with mango
pulp for dehydration (mango-guava sheet). Dried mango pulp or mango
sheet popularly called “Ampapar” which is an important product of
commerce in certain mango growing areas of India. However, the product
prepared by traditional method is far from satisfactory. The methods
employed by various workers to improve the quality of mango sheet, include
addition of sugar, citric acid, potassium metabisulphite and pectin etc. Use
of pectin in this preparation was, however, a costly proposition. Attempts
were made in this study to replace the use of pectin by addition of guava
pulp, which is not only a good source of natural pectin but of vitamin ‘C’.
Mango pulp blended with 5, 10, 15 and 20 per cent guava pulp and
maintaining the TSS at 250 Brix, acidity 0.5 per cent and sulphur dioxide
1000 ppm was dehydrated. Results showed that mango pulp with 20per
cent guava pulp gave a better sheet on drying followed by the one with 15per
cent guava pulp. The ideal moisture to have storage stability was found to
be in between 10 to 15 per cent with relative humidity of 65 to 75 percent.

Harjot et al., (2002) studied the tray drying characteristics of mango

(var.chausa) pulp. The extracted pulp was dehydrated in cabinet drier at
temperatures of 50, 60, and 700C and tray load of 0.2, 0.4, 0.8, 1.0 and
1.2g/cm2. The regression analysis was performed to develop mathematical
model using dehydration time, dehydration temperature and tray load as
independent variables and moisture content as dependent variable. The
regression (0.89) obtained for the model was found to be appropriate to
predict the mango pulp moisture content under various dehydration
conditions.

Mittal et al. (2003) conducted a study on dehydration characteristics

of plum pulp. The extracted pulp was dehydrated in cabinet drier at
temperatures of 50, 60 and 700 C and tray load of 0.2,

0.4, 0.6, 0.8, 1.0 and 1.2 g/m2. The regression analysis was performed to
develop mathematical model using dehydration time, dehydration
temperature and tray load as independent variables and moisture content
as dependent variable. The R2 value (0.94) obtained for the model indicated
that it could be used to predict the plum pulp moisture content under
various dehydration conditions.

Hymavathi and Khader (2004) studied the storage stability of

vacuum dehydrated mango – mix ( with milk concentrate and wheat flour)
powder samples was determined by moisture sorption studies and found
that the critical moisture content of powders ranged from nine to 13per cent
and the mono molecular moisture content ranged from 4.49 to 5.46per cent.
Among the mango powder samples studied the mango powder, had lower
storage stability than ‘Baneshan’, ‘Suvarnarekha’ and ‘Baneshan +
Suvarnarekha’. The suitable packaging material for ‘Suvarnarekha’ and
‘Baneshan + Suvarnarekha’ powders was high density polythene (HDPE) of
two milliliter with aluminum lamination and for polypropylene of one
milliliter with aluminum lamination. The storage period was found to be six
months.

Dwivedi and Shafi (2005) studied the solar dehydration of tomato in

the cold arid region of Ladakh. They compared the tent drying as a
dehydration method to open sun dehydration and evaluated the quality
parameters of dehydrated tomato. Ripened tomato fruits of variety “Pusa
Early Dwarf” were collected from the local farmers. They were sliced into
one cm thick slices and dehydrated under open sun and in tent drier. The
tent drier reduced the time taken for dehydration by approximately 18 – 20
hours. The maximum temperature inside the drier was 53.6°C which was
20 – 22°C above the ambient temperature. Values for total soluble solids of
the product dehydrated in the tent drier were significantly higher (8.65°Brix)
as compared to sun drying (7.67°Brix).

Similarly, the ascorbic acid content was higher in tent drier at 20.07
mg/100g as compared to sun dried of tomato 15.35 mg/100g. The moisture
content was higher in sun dried sample (19.6per cent) as compared to tent
drier (17.4per cent). The rehydration ratio was more in sun dried (4.02) as
compared to tent drier (3.43) but statistically nonsignificant. The dried
product was found to be more hygienic since the product was protected
from dust and flies.

Osmotic dehydration has received greater attention in recent years as

an intermediate step in drying of several fruits and vegetables. Being a
simple process, it has potential advantage for the processing industry for
dehydration of tropical fruits with longer shelf lif. It also results in quality
improvement in terms of color, flavor, texture, product stability, nutrient
retention and prevention of microbial spoilage during storage. The inclusion
of osmotic process in conventional dehydration has two major objectives –
quality improvement and energy savings. Different factors like pre-
treatment, nature and concentration of osmotic solution, raw material
characteristics, stage of ripeness/maturity, size of slices, duration of
osmosis, ratio of slices to syrup, temperature , agitation and additives are
known to influence the product quality. At the terminal stage the final
drying can be achieved using cabinet driers, solar driers or bio- fuel driers.
India has a rich variety of tropical fruits, which are in great demand world
wide due to their excellent flavor and nutritional qualities. Based on these
advantages, it is predicted that osmotic process is very useful and has
greater scope for utilization of several fruits such as banana, jackfruits,
sapota and guava in addition to mango and pineapple. This process can be
adopted as a rural based simple technology by small entrepreneurs, home
scale industries and also by self help group in close association with NGOs.
There is ample scope for cost reduction through the use of solar energy for
syrup concentration and dehydration process (Tiwari, 2005).

Rathore et al. (2006) conducted a study on solar drying of amla. Amla

is becoming popular among the farmers and its area under cultivation is
increasing. However, the farmers are getting adequate returns. Keeping this
in view, a new approach for its drying through solar energy at economical
cost has been developed. This approach includes installation of amla
shredder unit for removing stone from the fruit and a solar tunnel dryer for
drying one ton of amla in a batch. This study dealt with design
specifications and performance evaluation including cost economics of
devices used for amla drying.

Karabulut et al. (2007) studied the effect of air drying and sun drying
on color values and beta carotene content of apricot (Prunus america L.).
sulphurated and nonsulphurated apricots were used for drying at
temperatures of 50, 60, 70 and 800C. The time required to obtain desired
final dry matter in hot air drying was lower than sun drying. Sulphuration
also decreased drying time at all drying conditions. Color values and beta
carotene content in dried apricots at 70 and 800 C was 7.14, 7.17mg per
100g dry matter and 6.12, 6.48mg per 100g dry matter for sulphurated and
nonsulphurated apricots.

2.2 Utilization of mango pulp for value addition

Presently, one of the major needs within mango industry is the

development of new processed mango products to utilize mango pulp to
produce nutritionally rich mango products (Hassan and Jasim, 1998).
 Beerh et al. (1986) conducted a study on utilization of mango waste
and recovery of juice from waste pulp and peel. Juice was recovered from
mango peel and waste fibrous pulp by treatment with pectic enzyme. The
recovery was 75-80 percent from waste pulp and 51percent from peel. The
peel and pulp juice had 48 percent and 51percent total sugars, respectively.
This juice, when added to mango pulp and used for preparation of nectar,
did not in anyway alter its taste or flavor. Optimum rehydration of dried
peel and pulp was worked out for efficient recovery of syrups from dried
waste by partial precipitation of tannins to overcome astringency. A
concentrated syrup having good taste and attractive light yellow color was
obtained from syrups by treatment with gelatin and carbon which improved
highly their color. Discoloration of concentrates during storage was checked
by addition of 1000 ppm of sulphur dioxide.

Jain et al. (1996) undertaken a study to evaluate the performance of

four late maturing varieties of mango viz., Amrapali, Mallika, Kesar and
Taimuria, growing in the Chattisgarh region of eastern M.P for the
preparation of mango nectar and RTS(Ready to serve) drink. Amrapali and
Taimuria recorded the highest organoleptic score for mango nector and RTS
drink. The TSS, acidity and viscosity remained unchanged. But the ascorbic
acid content was reduced where as reducing sugars increased in the
preserved products during storage. The quality of the mango RTS drink and
nectar during storage remained acceptable for three and four months
respectively.

Srivastava (1998) conducted a comparative study of RTS drinks

prepared from Dashehari and Beganpalli mangoes. An experiment was
made to assess the suitability of 50:50 combined pulp of two varieties used
alone for preparation of RTS drinks. Three different lots were prepared and
it was found that during all the taste evaluation conducted at zero hour,
three months interval and after six months interval, the RTS drink prepared
from combined pulp scored highest value as compared from individual
variety.

Hassan and Jasim (1998) conducted a study to develop mangomilk

beverage blending ‘Dushehari’ variety mango pulp with different fat (1.5per
cent, 3per cent, 4.5per cent and 6per cent) containing milk.

Mango-milk blending produced a nutritionally rich ready to serve beverage.

Formulations of RTS based on milk and mango pulp and had TSS of 2000
brix. The blended beverages were heat processed and stored at room
temperature for a period of six months. The products were analysed
chemically and organoleptically at an interval of 3 months and were highly
acceptable upto 6 months storage.

Sahu and Patel (2005) developed nutritionally rich and

therapeutically value added soft herbal beverage with the combination of 12
per cent mango pulp, 8 per cent sugar, 48 per cent water, 32 per cent whey
and 1.5 per cent lemongrass distillate (LGD). The above combination was
more acceptable at nine-point Hedonic scale with extended shelf life. This
may be due to addition of LGD which has antimicrobial and antioxidative
properties. All the formulations were analyzed for physico-chemical
properties and after 60 days of storage there was a significant difference in
acidity, ascorbic acid and reducing sugar contents of the beverages. The
cost of manufacture of the beverage was Rs. 5.00 for 250 ml glass bottle
packing.

2.3 Utilization of whey protein concentrates

The enormous increase in the cheese attracts the food processor

attention to redeem whey solids in effective and economic manner. In recent
time, there has been greater awareness all over the world on the potential
utilization of whey solids in numerous ways. The main driving force behind
this are, imposition of strict regulations by the Pollution Control Board and
future needs to ease world food shortage (Horton, 1995). Ultrafiltration and
Diafiltration have been the significant factors contributing for the efficient
removal of lactose and mineral load. Thus it is possible to produce WPC
with high protein content. Therefore, the best way to redeem whey solids for
human use is to conserve whey solids in the form of WPC by the application
of ultrafiltration (Huffman, 1996) Whey and whey products are used as
potential food ingredients due to their excellent nutritional and promising
functional properties in variety of foods. Whey proteins also provide a wide
range functionally such as solubility, viscosity, water binding, whipping,
emulsification and gelatin which would increase the utilization of whey
proteins and can be made to achieve desirable characteristics in food
systems. They also have excellent solubility over wide range of pH. The
protein composition influences the functional properties of WPC. Apart from
the nutritional aspects, whey proteins are used as potential functional
ingredients in a wide range of food applications (Ashitsherma and Bhatia,
1999).

Whey is one of the major byproducts of dairy industry and comprises

nearly about 50 percent of nutritious milk solids of milk. Among various
sources of protein such as soya, beef, egg, casein etc., whey proteins are
excellent both in terms of nutritional and economic point of view. They also
exhibit multidimensional functionality. Amino acid profile of whey proteins
indicates that they contain all amino acids in excess of FAO standards
which comprises of 11.3g lysine, 2.4g methionine, 2.6g cycteine, 7.2g valine
for every 100g of protein (Jayaprakasha and Brueckener, 1999).

Using mildly hydrolyzed WPC by enzymes, UHT treated aseptically

packed drinks have been produced. Protein hydrolysates have been used
for intravenous nutrition for post-operative patients. WPC have also been
used in infant formulation. Whey proteins have been used as the sole
proteins in some infant formulae; this has reportedly resulted in fewer
allergies in these infants. In one study, the use of whey protein formula in
the first six months of life significantly reduced atopic disease up to one
year of age. The improved chemical, nutritional and low antigenic properties
of whey protein concentrate as a result of enzymatic hydrolysis make it
more appropriate for inclusion in several food formulations (Nielson, 2000).

2.4 Physico-chemical characteristics of processed fruits

Tonucci et al. (1995) studied the carotenoid content of thermally

processed tomato based food products. Tomato based food products such
as tomato paste, tomato sauce and tomato based soups which were
frequently consumed in the United States are high in carotenoid content.
Limited analytical data on the carotenoid content of tomato based products
are available in food tables and data bases; however, they are usually
reported only in terms of vitamin A activity. In this study brand name and
store brand tomato based food products purchased in three major U.S.
cities were extracted and carotenoids were individually identified and
quantified by reversed phase HPLC according to methodology developed for
the purpose. The carotenoids that were detected and quantified, included
lycopene 5, 6 diol, lutein, α-, β-, γ-, ξcarotenoids, neurosporene, phytone,
and phytofluene. As expected, lycopene was the most abundant carotenoid,
ranging in concentration from 0.3 mg/100g in vegetable beef soup to 55
mg/100g in tomato paste. The concentration of β-carotene ranged from
0.23 mg/100g in tomato soup to 1.51 mg/100g in vegetable beef soup.
Lutein was found at very low concentrations (less than 0.2 mg/100g) in all
products analyzed except tomato paste, which contained 0.34 g/100g.

Abushita et al. (2000) studied the differences between different

genotypes of tomato in their carotenoid and antioxidant vitamin content
and studied the effect of tomato processing on vital micronutrients. Ripe
fruits of 12 tomatoes selected for fresh consumption (salad tomatoes) and
15 processing cultivars were obtained from the experimental plots. The
concentration of ascorbic acid ranged between 14.6 and 21.7 mg/100g of
fresh weight of ripe tomato fruit. Processing cultivars contained higher
amounts of tocopherols, particularly α-tocopherol than tomatoes for fresh
consumption. The different tomatoes varied not only in the total carotenoid
content but also in the qualitative distribution of some pigments such as
lycopene, β-carotene and lutein. During heat based processing, ascorbic
acid, tocopherols, and carotenoids showed different role and response.
Ascorbic acid, α-tocopherolquinone, and β-carotene were the most
susceptible components toward thermal degradation.

The findings of Dewanto et al. (2002) indicated that thermal

processing enhanced the nutritional value of tomatoes by increasing the
bio-accessible lycopene content and total antioxidant activity. This study
demonstrated that thermal processing elevated total antioxidant activity
and bio-accessible lycopene content in tomatoes and produced no
significant changes in the total phenolics and total flavonoids content,
although loss of vitamin C was observed. The antioxidant activity of raw
tomatoes was 4.13±0.36 µmol of vitamin C equiv/g of tomato with heat
treatment at 88°C for 2, 15 and 30 min, the total antioxidant activity
significantly increased to 5.29±0.6, 5.53±0.24, and 6.70±0.25 µmol of
vitamin C equiv/g of tomato, respectively.

Pant et al. (2004) studied the effect of pre-drying treatments on

nutritional quality of aonla. Pre-drying treatments were standardized for
drying of three commercial cultivars of aonla i.e Banarasi, Chakaiya and
Kanchan. The fruits were subjected to six pre drying treatments i.e
blanching, blanching+sulphuring, blanching+sulphuring+steeping in
sugar, blanching+steeping in salt, blanching+steeping in sugar and
blanching+sulphuring+ steeping in salt. Just after treatments the fruit
slices were evaluated for chemical parameters. Total soluble solids and
acidity were observed maximum in slices that were blanched+sulphured+
sugar steeped. All the treatments showed significant reduction in ascorbic
acid compared to fresh slices. Maximum retension of tannins was observed
in blanched+salt- steeped slices. Chakaiya showed maximum TSS and
sugar content, whereas cv. Banarasi had maximum acidity, ascorbic acid
and tannins.

Goula and Adamopoulos (2005) studied the retention of lycopene

during spray drying of tomato pulp and the effect of drying conditions on
the lycopene content of tomato powder. Sixty four different experiments
were conducted keeping constant the feed rate, the feed temperature and
the atomizer pressure and varying the compressed air flow rate, the flow
rate of drying air and the air inlet temperature. Tomato powders were
analyzed for lycopene content. Lycopene content varied from 1016.05
1181.30 µg/g total solids, whereas lycopene loss ranged between 8.1 & 21
per cent. Analysis of experimental data yielded correlations between
lycopene retention and the variable operating conditions. Lycopene loss
increased with increases in air inlet temperature in both drying and
compressed air flow rate.

Singh et al. (2006) conducted a study on effect of pre drying

treatments and drying methods on physico-nutritional quality of
dehydrated aonla shreds. Two levels of pre drying treatments and three
types of drying methods such as sun drying, solar drying and oven drying
and their combination along with control was tested in the study. The
individual effect of pretreatments was found to be significant on color,
organoleptic acceptance and vitamin C. The combined application of above
two factors was found to be superior to their individual application for color
and vitamin C content of the product during two months of storage. The
effect of pretreatment was found to be significantly higher over control for
color, organoleptic acceptance and vitamin C content of the product. There
was gradual decrease in color, organoleptic acceptance and vitamin C
content of the product with increase in storage period. However, control
recorded significantly higher recovery percentage over treatments.

The stability of lycopene during storage of spray dried tomato powder

was studied by Anguelova and Warthesen (2000). In low moisture products,
like tomato powders, carotenoids are readily oxidized causing colour loss
and off flavours. The stability of lycopene during oxidation determines how
lycopene would influence food quality and shelf life. According to the
authors, environmental factor such as air, light and temperature may be
very important for the isomerization and autooxidation of lycopene in
tomato powders. Commercial sample T1 and T2 were stored for six week in
the dark in the air at 60 and 45°C and also under fluorescent light at room
temperature. It was observed that lycopene degradation in tomato powder
T1 and T2 during light exposure or storage at six degree Celsius was
accompanied by color fading and release of hay or grassy odors which is
characteristic of the odors due to oxidation products. In addition, storage
at 45°C caused darkening of the color to dark brown likely due to non
enzymatic browning and caking of the powder.

2.5 Dehydrated value added mango products

Value addition to fruits particularly mango represents a significant

way of earning valuable foreign exchange, besides being healthful and
nutritious value. Though a number of products have been developed by ripe
mangoes, limited information is available on dehydrated products especially
mango bar (Hymavathi and Khader, 2004).

Chauhan et al. (1997) studied the preparation of mango-soy fruit bar

with the objective of producing nutritionally balanced product. The mango
pulp supplemented with soy slurry had increased protein and fat contents.
Different combinations of mango pulp and slurry were made to prepare the
fruit bar. Product having 70per cent mango pulp and 30per cent soy slurry
with 14.5per cent moisture, 11.35per cent protein and 50.0 mg/100g
ascorbic acid content was adjudged to be the best in sensory qualities like
flavor, texture and taste. No trypsin inhibitor activity or beany flavor was
detected in the mango-soy fruit bar.
 Sagar and Khurdiya (1998) made an attempt to make improved
products by using ripe mango powder and pulp as basic materials and
mixing them with milk, sugar, curd or water in different proportions. Mango
shake, obtained by mixing mango powder and milk in the ratio of 1:1 or
concentrating the same to thick consistency to make mango toffee had very
good sensory qualities. Mango custard powder obtained after mixing the
mango powder and water in the ratio of 1:5 had very good color, flavor and
texture. Similarly, mango jam obtained from mango pulp and sugar in the
ratio 1:1 was observed to have good sensory qualities. Mango chutney
obtained from the same proportion and adding spices was evaluated as
having very good sensory quality characteristics. A ratio of (4:3) mango pulp
and sugar produced good quality mango nectar. It was also observed that
very good quality of mango ice-cream and yogurt could be produced by
adding mango powder and milk in the ratio of 3:10. The same proportion
(3:10) was assessed to be suitable for producing good quality mango lassi
made by mixing mango powder and curd.

Kesarwani et al. (2000) conducted a study on the quality of raw sun-

dried mango slices khatai and mango powder Amchur used as food
condiments in Indian diets was evaluated. The results showed that the
Agmark brand and the control samples were superior in quality to the
locally packed brand with relatively lower levels of moisture, total ash, acid-
insoluble ash and higher non-volatile ether extract. The Agmark brand
received the highest aroma, texture, appearance and acceptability scores.
The control samples were credited with lower overall acceptability.
Association of three genera of mycoflora with the Agmark brand and five
genera with the control sample was observed. The results of nutrient
analysis indicated that mango powder had little calorific value, suggesting
that its use could be extended to enhance palatability of low calorie fat-
restricted therapeutic diets. Further, iron content was found to be relatively
high, but high levels of oxalic acid (>1000 mg/100g) and phytic acid
(>200mg/100g) may affect the bioavailability of minerals. Comparison of
mango powder samples with respect to parameters prescribed by Agmark
indicated that all the samples satisfied the Agmark stipulation for moisture
content but did not fulfill the parameters for total ash and acid-insoluble
ash contents including a need for greater stringency in cleaning and quality
control.

Mir and Nath (2000) studied the protein fortification of mango bar
using soy protein concentrate and coconut powder. Mango bar was
prepared by raising the total soluble solids (TSS) of pulp at 30 0 Brix with
powdered cane sugar adding 0.6per cent citric acid and drying in cabinet
drier at 630C for 14h. The plain mango bar contained 2.2per cent proteins
and 0.5 per cent ether extractives. Addition of 2two percent desiccated
coconut powder or 4.5per cent soy protein concentrate (SPC) to the pulp
raised the percentage of proteins and ether extractives in bar to 2.4 and 4.1,
and 11.8 and 0.3, respectively. Available lysine contents, in vitro protein
digestibility and food energy value of mango-SPC bar were 3.36 g/100g
proteins 83.1per cent and 296 Kcal/100g solids respectively. Addition of
SPC raised calcium, phosphorus and iron contents of mango bar.

Rao and Das (2003) studied the fuzzy logic based optimization of
ingredients for production of mango bar and its properties. Ingredients
selected for formulation of mango bar were commercial sucrose, milk
powder and maltodextrin. Sucrose was found to have greatest influence
compared to milk powder and maltodextrin, on hardness, chewiness and
yellow color of tray dried mango bar. Optimum feed mix composition, as
obtained through Fuzzy logic and expressed on the basis of mango solids
not sugar (MSNS) was: sucrose to MSNS=32.40, milk powder to MSNS=4
and maltodextrin to MSNS=4.5.

Hymavathi* and Khader (2004) developed the mango powder rich in

beta-carotene from ‘Baneshan’, ’Suvarnarekha’ and ‘Totapuri’ varieties of
mangoes and their blends. The powders have pleasant yellow color with
moderate mango flavor and with slight gritty texture. This powder was
intended for incorporation in selected recipes like wheat laddu, halwa,
porridge and payasam. The powder was produced using pulp, milk
concentrate (Khoa) and wheat flour in the ratio of 85:5:10 by vacuum
dehydration at 27 “Hg vacuum and 600C temperature for 11h. The
production of mango powder was standardized considering tray load of the
feed material, drying time and temperature. The three varieties of mango
and their blends were found suitable for the production of mango powders.

2.6 Dehydrated value added products from other fruits

Olorunda et al. (1990) studied the effect of drying methods and

predrying treatment on quality attributes of tomato. Tomato slices were
dipped in salt solution (300g liter -1). Tomatoes were dried in different drying
method at 60, 70 and 80°C. The tissue darkening occurred with increasing
drying time and temperature in tomato dried in a hot air cabinet dryer at
60 – 80°C. Tomatoes dried at 60°C imbibe more water on rehydration than
those dried at 70 to 80°C. The moisture content was 33 per cent in
untreated sun dried sample. Salt pretreatment accelerated drying and
salted sun dried samples attained lower moisture contents; 20 – 25 per cent
than untreated control (33 per cent). Lower moisture content 7 – 15 per cent
was seen in oven dried products with salt. Oven dried tomatoes had less
moisture than controls. Drum dried sample had least moisture content 3.5
per cent. Relative to drum dried tomato, rehydration properties of sun dried
and oven dried tomatoes were rather poor, with oven dried samples being
slightly superior to sun dried tomatoes. Salt pretreatment improved
rehydration characteristics of sun dried and oven dried tomato slightly,
compared to control.

Manimagalai et al. (2001) conducted a study on processing and

preservation of jack fruit bar (Thandra). Jack fruit thandra was prepared as
per specifications using teo varieties of jack fruits and packed in butter
paper, polypropylene pouches and metallised polyester low density
polyethylene laminate pouches (MPP) and stored at room temperature for
six months. The storage stability, microbial and sensory changes were
evaluated periodically during storage. The bar samples stored in MPP
recorded higher percentage of nutrient retention and minimum microbial
count than the samples in BP and PP at the end of 180 days. A reduction
in vitamin C, β-carotene and total sugar contents were observed in the
samples irrespective of the packaging materials. The sensory evaluation
score values of the bar in MPP were found to be higher than the samples in
PP and BP in that order.

Dwivedi and Shafi (2005) studied the solar dehydration of tomato in

the cold arid region of Ladakh. They compared the tent drying as a
dehydration method to open sun dehydration and evaluated the quality
parameters of dehydrated tomato. Ripened tomato fruits of variety “Pusa
Early Dwarf” were collected from the local farmers. They were sliced into
one cm thick slices and dehydrated under open sun and in tent drier. The
tent drier reduced the time taken for dehydration by approximately 18 – 20
hours. The maximum temperature inside the drier was 53.6°C which was
20 – 22°C above the ambient temperature. Values for total soluble solids of
the product dehydrated in the tent drier were significantly higher (8.65°Brix)
as compared to sun drying (7.67°Brix). Similarly the ascorbic acid content
was higher in tent drier 20.07 (mg/100g) as compared to sun dried tomato
15.35 mg/100g. The moisture content was higher in sun dried sample
(19.6per cent) as compared to tent drier (17.4per cent). The rehydration
ratio was more in sun dried (4.02) as compared to tent drier (3.43) but
statistically nonsignificant. The dried product was found to be more
hygienic since the product was protected from dust and flies.

Komes et al. (2007) conducted a study on aroma of dehydrated pear

products. Peer purees and cubes were dehydrated with sugar addition.
Freeze drying and foam-mat drying were used. Manual solid phase micro-
extraction coupled with gas chromatography was applied to determine the
changes in retention of aroma compounds in dehydrated pear purees and
cubes. The best retention of aroma compounds in dehydrated pear purees
was noticed in the case when freeze drying and trehalose addition were
combined. In dehydrated pear cubes, previously dipped in trehalose
solution. The highest aroma retention was also determined. This study
showed the possible application of trehalose as potentially beneficial food
ingredient, with the aim to improve the quality of dehydrated fruit products,
especially their aroma, and to produce superior dried fruit products or
ingredients, which are widely used in food formulation.

The antioxidant activities of two freeze dried tomato powders as

additives for food fortification and stabilization were studied by Lavelli et al.
(2001). The two powders were obtained from the whole fruit and from the
pulp after “serum” separation respectively. The antioxidant activity was
studied the partially fractionated tomato powder had a 60 per cent lower
phenolic content and 11 folds higher lycopene content than the whole
tomato powder on dry weight basis. Both the powder obtained from the
whole tomato and that obtained from the partially fractionated tomato had
antioxidant activity in all the model system used. Based on the results it
was concluded that the tomato powders had multifunctional properties,
which could address the prevention of oxidative degradations both in foods
and in vitro. Therefore, tomato can be regarded as source of food additives
for fortification and stabilization, even if it is submitted to technological
processes that can cause the loss of the more labile hydrophilic
antioxidants.

Untreated sun dried and oven dried tomatoes had an unattractive

dark color and were poorly rated for appearance, taste and aroma, when
made in to sauce. The untreated oven dried samples were just slightly better
than the untreated sun dried tomato. The tomato pretreated with potassium
meta bisulphate substantially improved appearance of sun dried and oven
dried tomatoes. Apart from improving sensory qualities, sulphites minimize
losses of ascorbic acid and carotenes in dried fruits. Drum drying is more
sophisticated and costly compared to cabinet drying. They suggested that
simple hot air dryers should be encouraged as a means of reducing the high
post harvest loss in tomato and other perishable horticultural commodities
in parts of the humid tropics where sun drying is less practicable

2.7 Shelf life and packaging

Krishnaveni et al. (1999) conducted a study on storage stability of

jack fruit bar in different packaging materials. Jack fruit bars prepared as
per FPO standard were packed in butter paper, polypropylene (PP) and
metalised polyester polyethylene laminate (MPP) and stored at room
temperature to study their storage behavior. The bar samples stored in MPP
recorded higher percentage of nutrient retention and minimum microbial
count at the end of 180 days. When compared to the samples in butter
paper, polypropylene exhibited better storage stability. During storage there
was a reduction in vitamin C, β carotene and total sugar contents of
samples irrespective of the packaging materials. The organoleptic score of
the bar sample in MPP was found to be higher followed by samples packed
in PP and butter paper.

Aruna et al. (1999) conducted a study on physico-chemical changes

during storage of papaya fruit (Carica papaya L.) bar (Thandra). Papaya fruit
bar (Thandra) was stored at room temperature (25-450C) for nine months
and the physico-chemical and microbiological changes were studied during
the storage period. It was also stored at different temperatures and
organoleptic changes were evaluated. Sensory evaluation of fruit bar
revealed higher deterioration in color, appearance and texture on six and
nine months storage at higher temperature. The losses of total carotenes,
β-carotene and vitamin C were 54, 46 and 43per cent at the end of view and
with minimum physico-chemical changes. Microbiological count was
observed on six months storage and increased with increase in storage
temperature. Equilibrium relative humidity studies revealed that three mil
high density polyethylene could be used to store the product for 10 months.
 Singh et al. (1999) studied the preparation and storage of raw mango
pana concentrate. Raw mango pana is popular drink in Uttar Pradesh. It is
used as a preventive and curative remedy for sunstroke. Attempts were
made in this study to prepare and standardize raw mango pana concentrate
which can be diluted to serve as beverage when need arises. The ingredients
used in the preparation were raw mango pulp, green chilli extract, common
salt, black salt,, roasted cumin, asafetida, black pepper, red chilli powder,
mint, coriander leaves extract and citric acid or lemon juice. The TSS of the
concentrate varied from 23 to 260 Brix in different recipes. The pana
concentrate which was prepared by using citric acid on dilution with water
in 1:6 ratio was adjudged the best. The pana concentrate kept well up to
twelve months of storage at room temperature (22 to 350C).

Vijayanand et al. (2000) conducted a study on storage stability of

guava fruit bar prepared using a new process. Guava fruit bar prepared
with a new process with better textural and sensory properties was assessed
for storage stability and packaging requirements. The guava fruit bar was
also compared with the mango bar prepared from earlier reported process.
Moisture sorption behavior of the fruit bar at 270C under different RH was
studied for the selection of suitable packaging material. The sorption study
revealed that fruit bars from both processes exhibited typical sigmoid
sorption behavior. The guava bar and mango bar with a moisture content
of 14per cent and 14.8per cent were in equilibrium with 57per cent RH and
68per cent RH, respectively. The sorption isotherm of guava bar and mango
bar exhibited a steep rise above 65per cent RH and 70per cent RH,
respectively. The moisture range of 11 to 15per cent for guava bar and 10per
cent for mango bar was found to be safe for storage of the products.
Packaging studies of fruit bars have been carried out in 0.02 kg unit in two
flexible packages i.e., pearlized biaxially oriented polypropylene and
polyester-polyethylene laminate. The fruit bars packed in both the materials
were highly acceptable with desirable textural and sensory quality up to
three months storage in ambient conditions.
 Singh et al. (2003) conducted a study on quality of mango bar stored
in three types of packaging materials. Mangoes are handled, packed and
transported usually under the hot conditions. It is necessary to
divert/process the excess that is over-riped for valuable products. Suitable
methods for preparing products from mango that can have good storage
qualities are necessary. Mango bar was prepared with two different sugar
concentrations: 30 and 65per cent. This was followed by the heating step
as in traditional methods. However, the results showed that even if heating
was avoided, the pulp soaked in sugar and dried was of good quality.
Soaking pulp overnight in 65per cent sugar was a good requisite as it had
significantly lower microbial load and had a high preservation index quality,
if wrapped in polyethylene/wax paper or aluminum foil for storage. The
market grade mango bar (stored two months) was also tested. It contained
heavy load of enterobacters and spoilage indicator bacteria was isolated
from it for further studies. The traditional products need to have good
processing steps for good quality and shelf life. It is always important to
have less microbial contaminations in a product which is often overlooked
in traditionally processed items.

Hiwale et al. (2006) conducted a study on effect of chemical

treatments and storage period on shelf life of aonla. Increase in the
production of aonla is resulting in increased spoilage due to
physicochemical changes taking place in the fruit. The shelf life of the fruit
is thus reduced at faster rate. Post harvest treatment of aonla fruit with
various chemicals resulted in extending the shelf life of aonla. Maximum
shelf life of fruits was recorded in treating fruits with calcium chloride (2per
cent), gibberllic acid (200ppm) and packing them in polyethylene pouches
with KMnO4 coated silica gel as compared to untreated control. The
chemical treatment reduced rate of percent weight loss, percent spoilage
and thereby resulted in increased marketability.
 Sagar and Kumar (2006) conducted a study on preparation and
storage study of ready to eat dehydrated gooseberry shreds. The aonla
shreds were prepared by blanching aonla fruits in boiling water for 10 min
followed by cooling in cold water to separate the segments easily and
converted into shreds using a shredding machine. The shreds were
pretreated with 70 degree Brix hot sugar solution for five min and soaked
overnight in the same solution. Then shreds were drained and dehydrated
in cabinet drier at a temperature of 58-600C up to five percent moisture
level. The addition of sugar to the shred before drying improved the solid
content and chewing characteristics. Among the packaging materials, 200
gauge HDPE was most suitable for retaining better quality in respect of
color, flavor, texture and overall quality of the shreds for four months at
room temperature and six months at low temperature followed by 400 gauge
LDPE and 150 gauge PP pouches during the storage.

Vijayanand et al. (2007) conducted a study on effect of gooseberry

fruits and quality changes in dehydrated gooseberry powder during storage.
Gooseberry fruits of cultivars, ‘Chaikaiya’, ‘Krishna’ and ‘NA-7’ were
evaluated for the preparation of dehydrated powder. ‘Chakaiya’ showed the
highest ascorbic acid content (357mg/100g) followed by ‘Krishna’
(298mg/100g). The tannin content ranged from 2.4per cent to 1 per cent.
Heat treatment of berries prior to dehydration resulted in browning and was
not recommended as a pretreatment. The dehydration ratio of gooseberry
powder varied from 4.49:1 in cv ‘Chakaiya’ to 4.58:1 in cv ‘Krishna’. The
equilibrium relative humidity of gooseberry powder from cv ‘Chakaiya’ was
30per cent with moisture content of 3.3per cent. The quality characteristics
of the dehydrated gooseberry powder stored at room temperature (25 0C) in
metallized polyester pouches for 6 months revealed that ‘Chakaiya’ was the
most suitable among the three cultivars. Gooseberry powder prepared from
‘Chakaiya’ had superior quality characteristics with respect to color, flavor
and ascorbic acid retention during six months storage at 250C.
MATERIAL AND METHODS

III. MATERIAL AND METHODS

Studies were conducted to determine the economical method of

dehydration of mango pulp without any significant changes in the chemical
composition and also to aid minimize the post harvest losses of mango
fruits. Experiments were conducted in the Department of Food Science and
Nutrition, university of agricultural sciences, GKVK, Bangalore, during the
year 2007-08. Two varieties of mango ‘Alphonso’ and ‘Totapuri’ pulp were
selected for the experiment.

The methodology followed in the present study is discussed under the

following headings:
3.1 Selection of mango varieties
3.1.1 Procurement of mango pulp
 3.2 Chemical analysis of mango pulp
3.2.1 Estimation of Moisture
3.2.2 Estimation of Protein
3.2.3 Estimation of Fiber
3.2.4 Estimation of Total Soluble Solids
3.2.5 Estimation of Titrable Acidity
3.2.6 Estimation of Total Sugars
3.2.7 Estimation of Reducing Sugars
3.2.8 Estimation of Ascorbic acid
3.2.9 Estimation of β-carotene
3.3 Selection of drying methods
3.3.1 Estimation of Drying rate
3.4 Preparation of value added dehydrated mango products
3.5 Selection of packaging materials
3.6 Shelf life studies of value added products
3.6.1 Organoleptic evaluation of prepared products
3.6.2 Hedonic rating
3.6.3 Microbial analysis

The material and methods selected for the investigation such as

mango pulp of two varieties, drying methods such as sun drying and oven
drying, chemical analysis such as moisture, Total soluble solids, Total
sugars, Reducing sugars, Non-reducing sugars, Protein, Fiber, Titrable
acidity, Vitamin C and β-carotene, development of value added products like
mango bar, Shrikhand and shrikhanwadi, sensory evaluation, shelf life
study, microbial study and cost of production has been shown in the form
of a flow chart in figure 1.

3.1 Selection of mango varieties

The mango varieties (pulp) selected for the present study were
‘Alphonso’ and ‘Totapuri’. Alphonso is a medium size fruit and the pulp is
orange yellow in color, which has good keeping quality. Totapuri is a
medium large fruit and the pulp is golden yellow in color having good
keeping quality mainly used for processing. These two varieties were
particularly selected for the present study because limited processing has
been done using these varieties and Totapuri fruits are usually used raw
and ripe, pulp was negligibly used.

3.1.1 Procurement of mango pulp

The mango pulp of two varieties ‘Alphonso’ and ‘Totapuri’ were

procured from Mysore fruit product (MYCAN) Pvt. Ltd’.,
Mahalakshmipuram Layout Post, Bangalore-86. Availability of pulp from
different industries was explored through personal visit. Request was made
with the director of MYCAN for pulp.

3.2 Chemical analysis of mango pulp

The procured mango pulp of two varieties Alphonso and Totapuri

were subjected for chemical analysis such as moisture, protein, fiber, total
soluble solids, titrable acidity, pH, reducing sugars, total sugars, ascorbic
acid and β-carotene by following the standard procedures as indicated
below.
 Mango varieties (pulp) Drying techniques
• Alphonso • Sun drying
• Totapuri • Oven drying

Development of value added products

Chemical analysis Shelf life study Cost of production Sensory evalu ation

Moisture, Protein, Bacteria, Mold, Appearance

Fiber, TSS, Escherichia coli, Texture
Titrable acidity, Salmonella typhi Color, taste
Reducing sugars, Yeast Overall acceptability
β-carotene
Total sugars Ascorbic acid,

Fig. 1 : Overall view of development of value added dehydrated mango products from mango pulp
3.2.1 Estimation of Moisture (AOAC, 1980)

Fresh samples of mango pulp was taken in a petri plates and dried in
an oven at 600 C for 12 hours. After ensuring that the weight of the dried
sample remained constant, the dried samples were weighed and this value
was subtracted from the fresh weight of the sample to obtain per cent
moisture

Fresh sample (g)-Dry sample (g)*100

Per cent moisture = --------------------------------------------------
Fresh sample (g)

3.2.2 Estimation of Protein (AOAC, 1980)

The total protein of pretreated oven dried mango pulps was estimated
as per cent total nitrogen by the micro-kjeldhal method. Total protein was
then approximated by multiplying the per cent nitrogen by the factor of 6.25
(Appendix II)

3.2.3 Estimation of Crude Fiber (AOAC, 1980)

Crude fiber was estimated by boiling the sample in acid (sulphuric

acid 0.255N) and alkali (0.13N NaOH). It was filtered and washed with
distilled water and dried at 80-1000C temperature. Ashing was done in
muffle furnace for three hours at 600 degree Celsius. The ash content was
cooled in desiccators and weighed. The difference represents the crude fiber
content of the sample.

3.2.4 Estimation of Total Soluble Solids

Total soluble solids of mango pulp was determined using a digital

refractometer in degree Brix. A drop of pulp was placed on the refractometer
surface. An average of three values was considered.
3.2.5 Estimation of Titrable Acidity

100g of sample was taken in a beaker and about 80ml water is added
and boiled for about an hour. Water loss during heating was replaced by
addition of water. Then cool and transfer it to 100ml volumetric flask.
Filtered the sample using whatman 4 filter paper and the filtrate was used
for titration against standard NaOH with phenolphthalein indicator.

3.2.6 Estimation of Total Sugars

Preparation of sample

25 ml of filtrate (prepared for reducing sugar estimation) was

hydrolysed with 5 ml of 6 N HCL at room temperature for 24 hours. Then
hydrolysed sample was neutralized with 30 % NaOH and the volume was
made up to 250 ml with distilled water. Since all the sugars present in the
sample were now converted to reducing sugars. From this 0.1 to 0.2 ml
aliquots were taken, 0.9 and 0.8 ml distilled water was added to test tubes
followed by the addition of 1 ml of 5 % phenol solution and 5 ml of
concentrated H2SO4. The colorimetric readings were taken at 490 nm. The
concentration of sugar in the sample was determined from the glucose
standard curve prepared by taking different amounts of glucose i.e 20 to
140 micrograms. The per cent sugars was calculated using the formula
Calculation
Amount of sugar present × Dilution × 100
Total sugars, % = -----------------------------------------------------------------
Aliquot taken for estimation × Weight of sample × 106

3.2.7 Estimation of Reducing Sugars

Preparation of sample

10 g of pulp was blended with 25-50 ml distilled water in a 100 ml

volumetric flask and the sample was neutralized with 1 N NaOH. For
clarification, 2 ml of 45 % lead acetate solution was added, shaken well and
allowed to stand for 10 minutes. Necessary amount of 22 % potassium
oxalate was added to remove the excess lead present and the volume was
made up to 100 ml with distilled water. The solution was filtered through
Whatman No.4 filter paper and the filtrate was used for analysis.

Procedure

10 ml of Fehling’s solution with 25 ml to 50 ml of distilled water was

taken in a conical flask, heated to boil and titrated against the filtrate
sample using methylene blue as an indicator. The end point of titration was
brick red color.
Calculation
0.05 × Volume made up
Reducing sugars, % = -------------------------------------- × 100
Titre value × Weight of sample

Non –reducing sugars was calculated as the difference of reducing

sugars from total sugars.

3.2.8 Estimation of Ascorbic acid

Acorbic acid was estimated by indicator method. This method is

based on stoichiometric reduction of the dye 2,6- Dichlorophenol
indophenol by ascorbic acid to colorless compound. The extraction of
vitamin C was conducted in the presence of acetic acid and metaphosphoric
acid (AOAC, 1980)

3.2.9 Estimation of β-carotene (Ranganna, 2002), Appendix IV

5gm of sample + 25ml acetone

 Blending in mixer using stainless steel cup blade

Filtering over sterile cotton pad (To be repeated till residue is colorless)

Make up of volume of extract to 50ml with acetone

Agitation of 25ml of acetone extract with petroleum ether (60-800C) and

25ml of water in a separating funnel and allowing it to stand

Collection of yellow colored petroleum ether present in the upper phase

Continuation of extraction of the lower phase till no more yellow colored β-

carotene is extractable

Filtration of extract over sodium sulphate on Whatman no.1 filter paper

Optical density value was read

Fig. 2 : Estimation of β-carotene

3.3 Selection of drying methods

Two types of drying methods were selected.

 Hot air oven drying

 Sun drying
3.3.1 Hot air oven drying

Product (mango bar) prepared with varying percentage of whey

protein concentrate (WPC) i.e three percent and five percent with the same
quantity of mango pulp and sugar was dried in hot air oven at 70 0C for 12
hours to achieve a proper consistency of the end product. Laboratory Hot
Air Oven, Model DHO-18s of Deen Instruments, Bangalore was used in this
study.

3.3.2 Sun drying

Mango bar prepared with varying percentage of whey protein

concentrate (WPC) i.e three percent and five percent was spread on paper
plates and were dried in open sun for eight hours between 9.00 am to
5.00 pm.

3.3.1 Estimation of Drying rate

Moisture content of the mango pulp during drying was estimated for
two varieties. Exactly 100grams of each variety of mango pulp was taken in
a pre weighed Petri dishes in triplicates and dried in hot air oven. Electronic
balance with 0.001g readability was used. Mass was recorded at intervals
for a period of twelve hours, at which drying was considered as complete.

3.4 Development of value added products

The products namely mango bar, Shrikhand and Shrikhandwadi

were developed and were standardized. The figure 3, 4 and 5 shows the flow
chart of preparation of the value added products respectively.

3.4.1 Preparation of value added dehydrated mango products

 Mango pulp

Addition of sugar

Addition of whey protein concentrates

Blending the mixture

Heat under low flame in water bath for 5 min

Spread on a paper plate

Dehydration in hot air oven for 12 hours

Cut into pieces

Packed

Fig. 3 : Flow chart for preparation of mango bar

Fresh curds

Tie in muslin cloth for 24 hours to drain the

whey
 Chakka

Add sugar and mango pulp

Coagulate on low flame in water bath till it reaches the

temperature of 650C (10min)

Cool and store in refrigeration

Fig. 4 : Flow chart for the preparation of Shrikhand

Fresh curds
 Tie in muslin cloth for 24 hours to drain the
whey

Chakka

Add sugar and mango pulp

Coagulate on low flame in water bath till it reaches good

consistency (650C, 30 min)

Cool and store in refrigeration

Fig. 5 : Flow chart for the preparation of Shrikhandwadi

3.5 Selection of packaging materials

Packaging was done soon after completion of drying of the products.

Dried product was packed in 150 gauge and 80 gauge high density
polyethylene pouches (HDPE) and low density polyethylene pouches (LDPE).
Each type of samples was packed in triplicates.
3.6 Shelf life studies of value added products

To assess the shelf life of the dried mango product the following
procedure was carried out.

3.6.1 Organoleptic evaluation of prepared products

The organoleptic evaluation of the mango value added product stored

in four packaging materials under storage conditions was evaluated by a
taste panel of eleven semi-trained judges for color, texture, taste, flavor,
appearance and overall acceptability monthly by using a score care for a
period of 60 days. The samples were rated as excellent, very good, good, fair
and poor.

3.6.2 Hedonic rating

A panel of 11 semi-trained judges was formed for the sensory

evaluation of the dehydrated value added mango products. The products
were evaluated using five point hedonic scale. Scoring pattern followed was
5- extremely good, 4- very good, 3- good, 2- fair, 1-poor. The sensory
parameters studied were color, texture, taste, flavor, appearance and overall
acceptability. The evaluation score sheet used is presented in Appendix (I).

3.6.3 Microbial analysis (Anon, 1957)

The value added mango products were analyzed for the total bacterial
counts, yeast, moulds, Salmonella typhi, Escherichia coli at 0 days, 30 days
and 60 days of storage study using Nutrient agar (NA) for bacteria, Martin’s
Rose Bengal Agar (MRBA) for mould count, Davis Agar for yeasts, EMB Agar
for E.coli and Bismuth sulphite (BS) for S. typhi following the standard plate
count method. 10-2, 10-3 and10-4 diluents were used for analyzing the
microbial load. The procedure followed in the microbial analysis is
presented in Appendix (VI).
 EXPERIMENTAL RESULTS

IV. EXPERIMENTAL RESULTS

Evaluation of Alphonso and Totapuri mango varieties was performed

with respect to their drying characteristics and physico chemical
parameters. Following paragraphs provide the results, under the listed sub
headings.

4.1 Physical characteristics of pulp

4.2 Nutritional composition of mango pulp

4.3 Vitamin C and β-carotene

4.4 Preparation of dehydrated mango product

4.5 Nutritional composition of value added products

4.6 Organoleptic evaluation

4.7 Storage studies

4.8 Cost of production of mango bar

4.1 Physical characteristics of mango pulp

The physical parameters of Alphonso pulp in comparison with

Totapuri pulp are presented in Table 1.

The physical parameters like color, consistency, pH, taste and tin
weight were determined for ‘Alphonso’ and ‘Totapuri’ varieties of mango
pulp.
Pulp color

The color of two varieties was observed visually and the observations
are presented in Table 1. Alphonso mango pulp was more orange yellow
when compared to Totapuri pulp which was golden yellow in color.

Pulp consistency

The pulp consistency of two varieties was visualized wherein the

Alphonso pulp appeared more viscous compared to Totapuri pulp. The
Alphonso pulp appeared to be thick and the Totapuri pulp was thin.

Taste

The taste of mango pulp was determined organoleptically wherein the

Alphonso pulp was found to be sweet compared to Totapuri pulp which was
sour in taste.

pH

The pH of the pulp was resolved using pH paper where both the
varieties had similar values of around 3.3-3.7.

Total tin weight

The mango pulp of two varieties i.e Alphonso and Totapuri were
procured from ‘Mysore Fruit Product Pvt Ltd’ which was obtained in tins
had a total weight about 3.2kg as shown in Table 1.

Table 1 : Physical characteristics of pulp

Sl.No Characteristics Totapuri Alphonso

1 Color Golden yellow Orange yellow

2 Consistency Thin Thick

 3 pH 3.3-3.7 3.3-3.7

4 Taste Sour Sweet

5 Total tin weight (kg) 3.2 3.2

4.2 Nutritional composition of mango pulp

The nutritional composition was estimated for two varieties of mango

pulp Alphonso and Totapuri are presented in the Table 2.

4.2.1 Macronutrient composition

The macronutrient composition of two mango pulps mentioned were

estimated using different methods are presented in the Table 2 and the
comparison between the compositions of two pulp is shown in the following
figures 6 and 7.

Moisture

The Alphonso variety had highest moisture content of about 89 per

cent when compared with Totapuri variety of 84 per cent. The F-value
indicated statistically significant difference at five per cent level between the
two varieties.

Protein

The protein content of Alphonso pulp was significantly higher when

compared to Totapuri pulp. The per cent protein per 100 g of pulp was found
to be 2.6 per cent in Alphonso and 1.4 per cent in Totapuri. The F-value
indicated statistically significant difference between two varieties.
Total soluble solids

The highest TSS was found in Alphonso (160 Brix) compared to

Totapuri pulp (15.50 Brix). The F-test shows that there is no significant
difference between the two varieties with respect to total soluble solids.

Titrable acidity

The variety Totapuri variety had higher acidity (0.46) per cent
compared to Alphonso (0.42) pulp. When analyzed statistically there was no
significant difference between the two varieties with respect to titrable
acidity.

Total sugars

Total sugars were analyzed in two varieties of mango pulp Alphonso

pulp had higher total sugar content of about 26.3 per cent when compared
to the Totapuri pulp at 26.1 per cent. The statistical analysis showed non
significant difference between two varieties studied.

Reducing sugars

Reducing sugars were estimated in the two varieties of mango pulp

and it was found that Alphonso pulp had higher reducing sugars of 6.06
per cent when compared to Totapuri with lesser per cent of about 5.16 per
cent. Statistical test revealed significant difference between two varieties
with respect to reducing sugars.

Non reducing sugars

Non reducing sugars were calculated for two varieties where in

Totapuri variety had slightly higher per cent (20.94) when compared to
Alphonso pulp (20.24 per cent). Statistically, the results revealed that there
was no significant difference between two varieties of pulps.
Crude fiber

The fiber content of mango pulps was estimated and the results
showed that Totapuri variety had higher percentage of 0.27g when
compared to Alphonso with 0.16g per cent. There was significant difference
between the varieties with respect to fiber as shown in Table 2 and in fig. 7.

4.3 Micronutrient composition β-carotene

The β-carotene content was estimated for two varieties of mango pulp
and it was observed that Alphonso variety had higher percentage (2.85mg
per cent) when compared to Totapuri pulp at 2.6 mg per cent. The statistical
results revealed that there is significant difference between the two varieties
with respect to β-carotene content (Table 3).

Vitamin C

Vitamin C was analyzed in two varieties of mango pulp and the results
showed that the Alphonso variety had higher percentage around 34.8 mg
per cent wherein the Totapuri variety had 16.45 mg per cent. The F-value
statistically indicated that there is a significant difference between the
vitamin C content of two varieties of mango pulp (Table 3).

Micronutrients composition of the two pulps studied is also depicted

in fig. 8.
 Table 2 : Proximate composition of mango pulp per 100g

CD
Proximates Alphonso Totapuri Fvalue SEM±
value

Moisture (%) 89 84 * 0.206 0.3799

Protein (g %) 2.6 1.4 * 0.029 0.0537

TSS (0 Brix) 16 15.5 NS 0.224 0.4120

Titrable acidity (%) 0.42 0.46 NS 0.013 0.0235

Total sugars (%) 26.3 26.1 NS 0.100 0.1843

Reducing sugars (%) 6.06 5.16 * 0.020 0.0368

Non reducing sugars (%) 20.24 20.94 NS 0.120 0.2211

Fiber (g) 0.16 0.27 * 0.013 0.0235

* Significant at 0.05 per cent level NS: Non significant

Table 3 : Micronutrients composition of mango pulp per 100g

Nutrients Alphonso Totapuri F-value SEM± CD value

β-carotene
2.85 2.6 * 0.0190 0.0351
(mg per cent)

Vitamin C
34.8 16.45 * 1.0255 1.8896
(mg per cent)

* Significant at 0.05 per cent level

 8 3
9
8
8
8
2.5

7
8 2

6
8
moisture Protein (g%) 1.5

(%) 5
8
4 1

8
3
8 0.5

2
8 0

1 Alphons Totapu Alphonso Totapuri

o ri Varities

varietie
s

1
6
15.
26. 9
35 15.
26. 8
3 15.
26. 7
TSS ( 15.
25
26. Brix) 6
15.
2 5
26. 15.
15 4
26. 15.
1 3
15.
26.
2 Alphon Totap
05
2 so uri
varieti
6 Alphon Totap es
varieti
so uri
es

Fig. 6 : Moisture, Protein, TSS and Total sugars content of Alphonso

and Totapuri mango pulp
 6. 0.4
2 6
6
0.4
5. 5
8 0.4
5.
4
Reduci6 Titrable
5. 0.4
ng
sugars4 acidity 3
% 5. (%) 0.4
2 2
5
0.4
4.
1
8 0.
4.
6 Alphon Totap 4 Alphons Totapu
so uri o ri
varieti varietie
es s

0.
2
3
1
20. 0.2
8 5
20. 0.
6 2
Nonreduci
20. Fiber 0.1
ng
sugars 4 5
%
% 20. 0.
2 1
2 0.0
0 5
19. 0
8 Alphon Totap Alphon Totap
so uri so uri
varieti
varietie
es
s

Fig. 7 : Titrable acidity, Fiber, Non reducing sugars and Reducing

sugars content of Alphonso and Totapuri mango pulp
 2.85
2.8
2.75
2.7
2.65
2.6
2.55
2.5
2.45
Alphonso Totapuri

varieties

35

30

25
20
Vitamin C (mg %)
15

10
5

0
Alphonso Totapuri

Varities

Fig. 8 : Antioxidant composition of Alphonso and Totapuri mango

pulp
Drying rate

Drying rate of two varieties of mango is depicted in Table 4 and 5. The

decreasing moisture content of mango pulp during drying was estimated
progressively at hourly intervals in hot air oven and in sun drying
respectively as shown in fig. 9 and 10.

In oven drying, during the initial phase i.e. between 0 hours to three
hours, the moisture content in the drying mango pulp decreased rapidly for
both the varieties. At the end of three hours, the moisture content of
Alphonso was 19.9g/100g which was higher than the Totapuri
(18.6g/100g). During 3rd to 12th hour, the moisture content decreased
slowly. At the end of 12th hour, the moisture content of Alphonso was
3.98g/100g while Totapuri had 3.6g/100g (Table 4).

In sun drying, during the initial phase i.e. between o hours to two
hours, the moisture content decreased rapidly for both the varieties. After
the 3rd hour there was gradual decrease in the moisture content till the end
of 12 hours. The moisture content of Alphonso at the end of 12 th hour was
7.08g/100g and Totapuri had 6.45g/100g (Table 5).
 Table 4 : Drying rate of mango varieties (oven drying)
Internal time Mean weight (g)

Initial Alphonso Totapuri

0 hr 100 100

1 hrs 61.4 57.1

2 hrs 37.1 31.0

3 hrs 19.9 18.6

4 hrs 17.8 16.3

5 hrs 16.4 14.2

6 hrs 13.1 13.3

7 hrs 12.8 12.0

8 hrs 12.1 11.3

9hrs 9.01 8.10

10 hrs 5.60 4.30

11 hrs 4.72 3.80

12 hrs 3.98 3.60

Table 5 : Drying rate of mango varieties (sun drying)

Internal time Mean weight (g)

Initial Alphonso Totapuri

0 hr 100 100

1 hrs 78.3 71.1

2 hrs 63.7 51.2

3 hrs 52.0 42.9

4 hrs 47.09 38.0

5 hrs 43.4 33.7

6 hrs 36.8 27.5

7 hrs 25.9 23.3

8 hrs 19.06 17.7

9hrs 15.55 13.3

10 hrs 12.44 10.0

11 hrs 9.87 8.73

12 hrs 7.08 6.45

120

100

80

Alphonso
60
Totapuri

40

20

0
1 2 3 4 5 6 7 8 9 10 11 12 13

Time (hours)

Fig. 9 : Drying rate of mango varieties (oven)

 120

100

80

Alphonso
60
Totapuri

40

20

0
1 2 3 4 5 6 7 8 9 10 11 12 13

Time (hours)

Fig. 10 : Drying rate of mango varieties (sun)

4.4 Preparation of dehydrated mango product

Three dehydrated products were formulated and developed using

mango pulp of two varieties Alphonso and Totapuri namely, mango bar,
shrikhand and shrikandwadi and the composition of the products is
depicted in the Table 6.

4.4.1 Preparation of dehydrated value added dehydrated mango bar

Mango bar was prepared using different ingredients at different

percentage levels of ingredients and finally the per cent ingredients required
were standardized (Table 6). Mango pulp was the major ingredient at 1500
g along with sugar (10 per cent) and WPC at three per cent. The product
was organoleptically evaluated. The total weight of the final product out of
1500 g of mango pulp was around 248 grams from Alphonso pulp and 274
grams from Totapuri pulp. The weight of each bar obtained from Alphonso
was 20.2 grams and a total of 12 bars were obtained and from Totapuri was
27.4 grams and the number of bars obtained was 10. The size of each bar
was five cm of both the varieties as shown in Table 6.

4.4.2 Preparation of Shrikhand and Shrikandwadi

The two coagulated products Shrikhand and Shrikhandwadi were

standardized and developed using the ingredients as depicted in the Table
7. Chakka, a dairy product was the major ingredient used in the
preparation. Chakka is the major by product obtained from cheese
preparation. Along with chakka, mango pulp and sugar were added in
preparing the final product. The coagulation time required for the
preparation of Shrikhand (10 minutes) was lesser compared to that of
Shrikhandwadi (33min) as shown in table 7 and the temperature required
for both the varieties was 650C.

Table 6 : Composition of mango bar

Ingredients Quantity

Alphonso Totapuri

Mango pulp (g) 1500 1500

Sugar (g) 150 150

Whey protein concentrate (g) 45 45

Total weight of product (g) 248 274

Weight of each bar (g) 20.2 27.4

Size (cm) 5 5

Number of bars 12 10

Table 7: Composition of Shrikhand and Shrikandwadi

Sl.
No. Shrikhand Shrikandwadi

Ingredients Weight Ingredients Weight

1. Mango pulp (g) 75 Mango pulp 70

2. Sugar (g) 75 Sugar (g) 70

3. Chakka (g) 300 Chakka (g) 200

4. Time taken for 10 Time taken for 33

coagulation (min) coagulation

5. Temperature ( 0C) 65 Temperature 65

Mango pulp
Oven drying

Mango Bar

Packaging

Fig. 11 : Flow Chart showing the preparation of mango bar

4.5 Nutritive value of mango dehydrated value added product

The nutritive value of both macronutrient and antioxidant

composition of dehydrated mango bar was calculated as shown in
Table 8.

The Totapuri mango bar which was prepared using 10 per cent sugars
and three per cent WPC for 100 gram of pulp. The nutritive value of the final
dehydrated product found is shown in the table 8. The nutritive value of
mango bar was found to be high compared to the fresh and ripe mango pulp
which was considered as control. The total protein, fat, carbohydrate,
energy, β-carotene and vitamin C were 10.6 g, 4.79g, 193.03g, 688.08 Kcal,
2.85 mg per cent and 16 mg respectively.

Table 8 : Nutritive value of Totapuri mango bar (per 100g)

β-carotene
Protein Fat Carbohydrate Energy Ascorbic
Ingredients (mg per
(g) (g) (g) (Kcal) acid (mg)
cent)

2.6 2.41 102.2 447.6 2.85 16

Mango pulp

Sugar 0.06 0 60.03 240.3 - -

WPC 7.94 2.38 30.8 0.181 - -

Total 10.6 4.79 193.03 688.08 2.85 16

4.6 Organoleptic evaluation of developed products

The organoleptic evaluation of developed mango products was carried

out to check the extent of acceptability.
 Shrikhand and Shrikhandwadi products were developed and
evaluated for acceptability. Dehydrated value added mango bar was
prepared using both the varieties of mango and they were compared with
each other for their acceptability as shown in Table 9 and 10.

4.6.1 Organoleptic evaluation of Shrikhand and Shrikhandwadi

Table 9 depicts the mean scores of sensory evaluation of Shrikhand

and Shrikhandwadi prepared out of two varieties of mango Alphonso and
Totapuri. Shrikhand was prepared by heating for lesser time was considered
as control. Shrikhandwadi, which is a desiccated product of Shrikhand
which was prepared by heating for longer time had higher sensory values
which were not showing a significant difference between the products in
both the varieties.

Table 9 : Overall acceptability of Shrikhand and Shrikandwadi

Alphonso Totapuri
Sensory
attributes
Shrikhand Shrikandwadi Shrikhand Shrikandwadi

1 Color 4.1 4.5 4.6 4.7

2 Appearance 4.0 4.0 4.8 4.5

3 Taste 2.6 3.8 3.7 3.9

4 Texture 3.4 3.7 3.2 3.6

5 Flavor 3.0 3.7 3.3 4.0

6 Overall 3.3 3.9 3.5 3.8
acceptability

F-value NS NS NS NS

SEM± 0.2975 0.2625 0.2986 0.2556

CD value 0.8436 0.7442 0.7889 0.7284

* Significant at 0.05 per cent level NS: Non-significant

Table 10 : Overall acceptability of Alphonso and Totapuri mango bar

Alphonso Totapuri
Sensory
attributes Oven dried Sun dried Oven dried Sun dried

1 Color 3.6 2.1 4.7 3.1

2 Appearance 3.2 1.8 4.4 3.1

3 Taste 3.7 2.8 4.5 4.2

4 Texture 3.6 1.9 3.8 2.4

5 Flavor 3.8 2.8 3.9 3.3

6 Overall 3.3 2.4 4.4 3.4

acceptability

F-value NS * * *

SEM± 0.2805 0.2236 0.1821 0.2032

CD value 0.7955 0.6340 0.5162 0.5762

* Significant at 0.0 5 per cent level NS: Non-significant

Mango
pulp
Mango dehydrated products Mango Bar Shrikhand
Fig. 12 : Showing the mango products
4.7 Storage studies of dehydrated mango bar

The dehydrated product samples of two varieties of mango viz.,

Alphonso and Totapuri were stored in two different gauge polyethylene (80
and 150) pouches in ambient condition for a period of 60 days. The samples
were analyzed for moisture, acidity, total sugars, reducing sugars, ascorbic
acid and fiber at 0 days and at the end of storage period
i.e. 60 days. The analyzed values are depicted in the Table 11.

Moisture

As depicted in the table 11, the moisture content of Alphonso and

Totapuri varieties at 0 days were found to be 3.96 per cent and 3.65 per
cent respectively. After 60 days of storage, the moisture content of Alphonso
pulp slightly increased from 3.96 per cent to 4.12 per cent and 3.99 per
cent in LDPE and HDPE pouches respectively. Whereas in Totapuri pulp,
the moisture content increased from 3.65 per cent to 4.2 per cent and 3.87
per cent in LDPE and HDPE pouches respectively.

Acidity

Titrable acidity of the dehydrated mango bar was estimated and the
results were tabulated in the table 11. The acidity content during the 1 st
month at zero days was 0.43 per cent and 0.49 per cent in Alphonso and
Totapuri respectively. The acidity after 60 days in Alphonso mango bar was
found to be 0.38 per cent in LDPE and 0.41 per cent in HDPE pouches.
Whereas in Totapuri mango bar, the acidity was 0.44 per cent in LDPE and
0.45 per cent in HDPE pouches.

Total sugars

As depicted in the table 11, the total sugars in Alphonso and Totapuri
at zero days were 67.1 per cent and 60.80 per cent respectively. There was
a slightly increase in the total sugars in both the varieties at 60 days in both
the packaging materials. Total sugar content in Alphonso was found to be
69.7 per cent and 68 per cent in LDPE and HDPE pouches and in Totapuri,
the content was 62.4 per cent and 60.99 per cent in LDPE and HDPE
pouches respectively after 60 days.

Reducing sugars

The reducing sugar content at zero days in Alphonso mango bar was
25.7 per cent which slightly increased after 60 days to 28.15 per cent and
26.3 per cent in LDPE and HDPE pouches respectively. Similarly in Totapuri
mango bar, there was a slight increase in the content from 19.9 per cent at
zero days to 21.9 per cent and 21.1 per cent respectively after 60 days.

Ascorbic acid

At zero days, the ascorbic acid content in Alphonso and Totapuri

mango was found to be 32.2 mg/100g and 15.9 mg/100g. There was a
decrease in the ascorbic acid content after 60 days in both the varieties after
60 days. Ascorbic acid content after 60 days in Alphonso bar was found to
be 25.6mg/100g and 28.2mg/100g in LDPE and HDPE respectively.
Whereas in Totapuri, it was 12.3mg/100g and 12.8mg/100g in LDPE and
HDPE respectively.

β-carotene

The antioxidants β-carotene content at 0 days in Alphonso bar was

2.9 mg which slightly reduced to 2.66mg and 2.48 mg after 60 days in LDPE
and HDPE pouches respectively. In Totapuri bar, the β-carotene content at
zero days was 2.57mg which decreased to 2.0mg and 2.2mg after 60 days
in LDPE and HDPE pouches respectively.
Table 11 : Effect of packaging and storage on physico-chemical constituents of dehydrated mango bar
(per 100g dry matter)

Total Reducing
Storage Acidity Ascorbic β-
Packaging Moisture sugars sugars Fiber
Varieties period ( per acid carotene
material (per cent) (per (per cent) (g)
(days) cent) (mg/100g) (mg/100g)
cent)
Alphonso
0 3.96 0.43 67.1 25.7 32.2 2.9 0.15

LDPE 60 4.12 0.38 69.7 28.0 25.6 2.7 0.14

HDPE 60 4.00 0.41 68.0 26.3 28.2 2.5 0.14

Totapuri
0 3.65 0.49 60.8 20.0 16.0 2.6 2.65

LDPE 60 4.20 0.44 62.4 22.0 12.3 2.0 2.40

HDPE 60 3.87 0.45 61.0 21.1 12.8 2.2 2.27

LDPE- Low density polyethylene HDPE- High density polyethylene

Fiber

The fiber content of Totapuri bar was higher compared to Alphonso

bar which was found to be 0.15g and 2.65g in Alphonso and Totapuri
respectively at 0 days. The fiber content after 60 days in Alphonso bar
remained same in both the packaging materials which were found to be
0.14g. Whereas in Totapuri bar had 2.39g and 2.27g in LDPE and HDPE
pouches respectively after 60 days.

4.7.1 Organoleptic evaluation of mango bar during storage

The mango bar prepared from two varieties of mango viz., Alphonso
and Totapuri pulp were subjected to sensory evaluation during the storage
period at regular intervals at 0, 30 and 60 days. The evaluated scores are
depicted in the Table 12 for Alphonso bar and in Table 13 for Totapuri bar.
The sensory scores were compared between the two different packaging
materials viz., LDPE (Low Density Polyethylene) and HDPE (High Density
Polyethylene) pouches.

The evaluated sensory scores were analyzed statistically and the

attributes were compared for their level of significance. Almost all the
attributes in Alphonso mango bar were found to have non significant
difference between the two different packaging materials and also between
the characters such as color, appearance, taste, texture, flavor and overall
acceptability. Similarly statistically analyzed sensory scores were compared
for Totapuri mango bar wherein there was significant difference between the
two varieties for all the attributes.

Though there was no significant difference between packaging

materials, the product stored in HDPE pouches were found to be better
compared to LDPE pouches after 30 and 60 days of storage.
 Table 12 : Organoleptic evaluation of Alphonso mango bar on storage at different intervals (oven dried)

Overall
Color Appearance Taste Texture Flavor acceptability
Days of
storage Packaging material

LG HG LG HG LG HG LG HG LG HG LG HG

0 3.6 3.6 3.2 3.2 3.7 3.7 3.6 3.6 3.8 3.8 3.6 3.6

30 3.6 3.7 2.9 3.0 3.4 3.1 2.6 2.5 2.4 3.4 3.1 3.2

60 2.7 2.2 2.9 3.3 3.0 3.9 2.5 2.5 2.9 3.4 2.6 3.2

Mean 3.3 3.16 3.0 3.16 3.36 3.56 2.9 2.8 3.36 3.53 3.1 3.33

F-value NS NS NS NS NS NS NS NS NS NS NS NS

Column
CD 0.3793 0.4646 0.4290 0.5255 0.425 0.5205 0.4494 0.5504 0.4416 0.5408 0.340 0.4164
CD at 5
per cent 0.6570 0.7431 0.7361 0.7783 0.7648 0.5889

* Significant at 0.05 per cent level NS: Non-significant LG: Low gauge HG: High gauge
Table 13 : Organoleptic evaluation of Totapuri mango bar on storage at different intervals (oven dried)

Overall
Color Appearance Taste Texture Flavor acceptability
Days of storage Packaging material

LG HG LG HG LG HG LG HG LG HG LG HG

0 4.7 4.7 4.4 4.4 4.5 4.5 3.8 3.8 3.9 3.9 4.4 4.4

30 4.5 4.6 4.5 4.2 4.5 4.4 3.8 3.8 4.4 3.5 4.5 3.9

60 4.6 4.3 4.4 4.5 4.2 4.0 3.7 3.5 4.3 4.0 4.2 4.0

Mean 4.6 4.53 4.46 4.36 4.4 4.1 3.76 3.7 4.2 3.8 4.36 4.1

F-value NS NS NS NS NS NS NS NS NS NS NS NS

Column CD 0.296 0.362 0.298 0.365 0.356 0.436 0.379 0.465 0.336 0.412 0.297 0.364

CD at 5 per cent 0.512 0.516 0.616 0.657 0.583 0.515

* Significant at 0.05 per cent level NS: Non-significant LG: Low gauge HG: High gauge
4.7.2 Microbial analysis

Microbial load in the developed value added mango bar was evaluated
for bacteria, yeast, mould, Escherichia coli and Salmonella typhi using the
dilution plate count technique using respective agar media.

The evaluated scores are enumerated in the Table 14 and 15 for Alphonso and
Totapuri mango bars respectively.

4.7.2.1 Microbial load in Alphonso mango bar

Yeast counts during the 0 days were found to be nil in both the
packaging materials viz., LDPE and HDPE pouches. After 30 days interval,
there was slight growth in the product stored in LDPE pouch which was
found to be 2.52×103 cfu/g. at 60 days interval, there was growth of yeast
colonies in the product stored in both the pouches and the counts were
found to be 3.0×103 cfu/g and 2.52×103 cfu/g in LDPE and HDPE pouches
respectively.

Mould counts were nil in HDPE pouches at 0 and30 days intervals of

storage whereas at 60 days was 3.0×103 cfu/g. in LDPE pouches, the
counts were found to be 2.82×103 cfu/g, 3.0×103 cfu/g and 3.12×103 cfu/g
at 0, 30 and 60 days respectively.

Bacterial population at 0, 30 and 60 days intervals in LDPE pouches

were found to be 3.0×103 cfu/g, 3.30 and 3.47×103 cfu/g respectively,
whereas in HDPE pouches, it was found to be 2.52×103 cfu/g, 2.82×103
cfu/g and 3.36×103 cfu/g at 0, 30 and 60 days intervals respectively as
shown in the Table 14.

Escherichia coli and Salmonella typhi counts were found to be absent in both
the types of pouches and at all intervals of storage.
 4.7.2.2 Microbial load in Totapuri mango bar

The microbial load analyzed is enumerated in the Table 15.

The yeast counts were nil in the products stored in different

packaging materials up to 30 days interval. Whereas at 60 days interval, it
was found to be 2.82×103 cfu/g and 2.52×103 cfu/g in LDPE and HDPE
pouches respectively.

Mould counts were 2.52×103 cfu/g at 0 days in LDPE pouch and it

was nil in HDPE pouch. At 30 days the counts were found to be 3.12×103
cfu/g and 2.52×103 cfu/g in LDPE and HDPE pouches. Whereas at 60 days
interval, the growth was found to be 3.22×103 cfu/g and 3.3×103 cfu/g in
LDPE and HDPE pouches.

Total bacterial population is depicted in the table 15 shows that there

was growth at all stages of storage. At 0 days, the counts were found to be
3.00×103 cfu/g and 2.82×103 cfu/g in LDPE and HDPE pouches, 3.22×103
cfu/g and 3.0×103 cfu/g at 30 days and 3.36×103 cfu/g and 3.3×103 cfu/g
at 60 days in both the pouches respectively.

Escherichia coli and Salmonella typhi counts were found to be absent in both
the types of pouches and at all intervals of storage.

Table 14 : Microbial population of Alphonso Mango bar stored in low and

high gauge pouches at different intervals (× 103 cfu/g)

Days 0 30 60

Microorganisms LG HG LG HG LG HG
Yeast Nil Nil 2.52 Nil 3.00 2.52

Mould 2.82 Nil 3.00 Nil 3.12 3.00

TBC 3.0 2.52 3.30 2.82 3.47 3.36

E.coli Nil Nil Nil Nil Nil Nil

S.typhi Nil Nil Nil Nil Nil Nil

Note: (LG) Low gauge (HG) High gauge

TBC: Total Bacterial Count

Table 15 : Microbial population of Totapuri Mango bar stored in low and

high gauge pouches at different intervals (× 103 cfu/g)

Days 0 30 60

Microorganisms LG HG LG HG LG HG

Yeast Nil Nil Nil Nil 2.823 2.522

Mould 2.52 Nil 3.12 2.52 3.22 3.30

TBC 3.00 2.82 3.22 3.00 3.36 3.30

E.coli Nil Nil Nil Nil Nil Nil

S.typhi Nil Nil Nil Nil Nil Nil

Note: (LG) Low gauge, (HG) High gauge

TBC: Total Bacterial Count
 A B

Plate 1 : Mold population on MRBA of dehydrated mango bar of two varieties

(A) Alphonso (B) Totapuri

A B

Plate 2 : Yeast population on Davis agar of dehydrated mango bar of two

varieties (A) Alphonso (B) Totapuri
 A

Plate 3 : Bacterial population on Nutrient agar of dehydrated mango bar

of two varieties (A) Alphonso (B) Totapuri
4.8 Cost of production

The cost calculation of the production of mango bar from Alphonso

and Totapuri pulps are presented in the Table 16 and 17, respectively. The
dehydration of mango bar was carried out in a oven dryer for 12 hours until
a required consistency of mango bar was reached. The cost as depicted in
the tables show that Totapuri has lesser cost of production than Alphonso.
Table 16 : Cost of production for dehydrated Alphonso mango bar

Ingredients Cost of ingredients Mango bar (100g)

Mango pulp Rs.38.7/kg 14.11

Whey protein concentrate Rs.20/100g 3.28

Sugar Rs.22/kg 1.2

Electricity Rs.2.3/unit/hr 1.84

Fuel Rs.2.5/unit/hr 0.2

Packaging material Rs.2.3/pouch 2.3

Labor Rs.60/8hrs 0.3p

Cost per unit pack (100g) 23.23

Table 17 : Cost of production of dehydrated Totapuri mango bar

Ingredients Cost of ingredients Mango bar (100g)

Mango pulp Rs.19.35/kg 10.58

Whey protein oncentrate Rs.20/100g 3.28

Sugar Rs.22/kg 1.2

Electricity Rs.2.3/unit/hr 1.84

Fuel Rs.2.5/unit/hr 0.2

Packaging material Rs.2.3/pouch 2.3

Labor Rs.60/8hrs 0.3p

Cost per unit pack (100g) 17.4

 DISCUSSION

V. DISCUSSION

Mangoes are highly nutritious but perishable horticulture

commodity. Due to its nutritional significance in the human diet and
growing awareness about benefits of β- carotene present in mangoes, there
is need for preventing post harvest losses of the same. Fruits are usually
low in protein content and hence the products prepared using fruits are
also deficient in protein. Hence an attempt has been made to incorporate
whey protein concentrate and enrich the product. The results of the studies,
drying characteristics of mango varieties, products, assessing the sensory
characters, nutritional quality and benefits of mango processing are
discussed under the following headings.
5.1 Physical characteristics of pulp

5.2 Nutritional composition of mango pulp

5.3 Drying rate

 5.3 Preparation of dehydrated mango products

5.4 Nutritive value of mango bar

5.5 Organoleptic evaluation

5.6 Storage studies

5.7 Microbial study

5.8 Cost of production

5.1 Physical characteristics of pulp

The color, consistency and taste of different varieties studied were

found to differ from each other as reported by Sagar and Khurdiya (1999).
The pulp color of Dashehari variety was found to be yellow whereas in the
present study, the pulp of Alphonso was orange yellow and that of Totapuri
was golden yellow in color. The consistency of Alphonso pulp was thick
compared to Totapuri pulp. The taste of both the varieties differed wherein
the Alphonso pulp was sweet and that of Totapuri was observed to be sour
because of its high acidity in Totapuri. Chauhan et al., (1997) reported that
the pH content of Dashehari pulp was 3.85. pH of both the varieties in the
present study was observed to be ranging between 3.3 to 3.7.

5.2 Nutritional composition of mango pulp

Moisture content

Chauhan et al. (1997) has reported that the moisture content in pulp
was 87.2 per cent in Dashehari mango variety. In the present study, the
values were similar where the Alphonso pulp contained 89 per cent and
Totapuri had 84 per cent.

Protein

Protein content as reported by Chauhan et al. (1997) in Dashehari

variety was 0.65 percent. Mir and Nath (2000) reported that Langra variety
had protein content of 0.6 percent. In the present study the protein content
of Alphonso and Totapuri were 2.6 and 1.4 percent respectively which
appears to be high. It could be due to the varieties grown under different
agronomic practices.

Total soluble solids

Janave and Sharma (2005) reported that TSS content of Alphonso

variety ranged between 9 to 15 degree Brix. The TSS content of Dashehari
variety was found to be ranging between 16.5 to 18 degree Brix as reported
by Hassan and Jasim (1998). In the present study the TSS content was
observed to be 16 and 15.5 degree Brix in Alphonso and Totapuri variety
respectively.

Titrable acidity

Sagar and Khurdiya (1996) reported that the acidity content of

Dashehari pulp was 0.65. In the present study the titrable acidity was found
to be 0.42 and 0.46 in Alphonso and Totapuri mango pulp respectively
indicating that Totapuri has higher acid content and sour in taste compared
to Alphonso which has less acidic and had sweet taste.

Total sugars

Sagar and Khurdiya (1996) reported that the total sugar content of
Dashehari pulp ranged between 18 to 18.2 percent. Mir and Nath (2000)
reported that the sugar content was 17.2 in Langra variety. In the present
study it was found to be 26.3 and 26.1 percent in Alphonso and Totapuri
pulp respectively wherein the Alphonso being sweeter with high sugar
content than Totapuri pulp.

Reducing sugars

Mir and Nath (2000) reported that the Langra variety contained 3.0
percent of reducing sugars. Sagar and Khurdiya (1996) reported that the
reducing content of Dashehari variety was 13.85 percent. In the present
study the reducing sugar content was found to be 6.06 and 5.16 in
Alphonso and Totapuri respectively which indicates the higher sugar
content of Alphonso when compared to Totapuri.

Non reducing sugars

In the present study the non reducing sugar content was found to be
20.24 and 20.94 percent in Alphonso and Totapuri pulp respectively.

Crude Fiber

Singh et al. (2003) reported that the fiber content of Neelum variety was
0.61 percent. In the present study, the fiber content was 0.27 and

0.16 percent in Totapuri and Alphonso variety respectively indicating that

Totapuri variety has significantly high fiber content than Alphonso variety.
The importance of fiber is imminent in the treatment of various chronic
diseases including Gastro intestinal problems.

β-carotene

Mir and Nath (2000) reported that the Langra variety contained 1.4 mg
percent. In the present study the β-carotene content was found to be
2.85 and 2.6 mg percent in Alphonso and Totapuri pulp respectively.

Vitamin C

Jain et al. (1996) reported that vitamin C content ranged between

three to 83 mg per 100g. In the present study the vitamin C content was
found to be 34.8 and 16.45 mg percent in Alphonso and Totapuri pulp
respectively. The association of vitamin C intake and the prevention of
cardiovascular disease have been investigated in human studies. The
protection of LDL against oxidation appears to involve a sparing of the
lipophilic antioxidant, tocopherol by vitamin C.
 The nutritional composition of the mango pulp used in the present
study differed with those reported in the studies. It may be due to the
difference in the variety or in the preparation of pulp itself. In general mango
pulp contains antioxidant property as it contains β-carotene and vitamin C
as major components and has greater influence on human health. β-
carotene is valuable in the synthesis of vitamin A which is necessary for
preventing the diseases such as Night blindness, Xerophthalmia, Bitot’s
spot, Keratomalecia, etc. Vitamin C helps in absorption of iron, bone
formation and also prevents scurvy.

5.3 Drying rate

Dehydration being a simple process, it has vast potential for the

processing industry for tropical fruits like mango. It also results in quality
improvement in terms of color, flavor, texture, product stability, nutrient
retention and prevention of microbial spoilage during storage Advances in
different dehydration techniques in recent years have enabled the
production of wide range of dehydrated products and convenience foods
from horticultural products, meeting the quality, stability and functional
requirements coupled with economy.

Hymavathi and Khader (2004) reported that the mango pulp of

different varieties require 11 hours for drying in vacuum where the moisture
content decreased from 82 per cent to four per cent.

In the present study, the time taken for dehydration of mango pulp
in oven was 12 hours where the moisture content reduced from 89 and 84
per cent to 3.98 and 3.6 per cent in Alphonso and Totapuri pulp
respectively. In sun drying the moisture content of Alphonso and Totapuri
decreased to 7.08 and 6.45 per cent in 12 hours of time respectively. The
sun drying required more time due to the fluctuations in weather and
sunlight where in there was a constant flow of electricity in oven drying.

5.3 Preparation of dehydrated mango products

Mir and Nath (2000) reported that protein fortified mango bar can be
prepared by incorporating soy protein concentrate and coconut powder.
Chauhan et al. (1997) also prepared the protein rich mango bar using soy
slurry. In the present study, protein rich value added mango bar was
prepared by incorporating three per cent whey protein concentrate (WPC).

Other products such as Shrikhand and Shrikhandwadi were prepared using

mango pulp and were evaluated.

5.4 Nutritive value of mango bar

Chauhan et al. (1997) reported that the mango bar prepared using
soy slurry contained 8.85 percent protein, 60 mg vitamin C, 1.9 percent fat,
265.5g carbohydrates and 308.45Kcal energy. In the present study, the
total protein, fat, carbohydrate, energy, β-carotene and vitamin C of the
mango bar was 10.6 g, 4.79g, 193.03g, 688.08 Kcal, 2.85 mg% and 16mg
respectively.

The difference in the protein content could be due to high protein

content of whey protein concentrate which was incorporated in the
preparation of mango bar in the present study.

5.5 Organoleptic evaluation

Dehydrated mango bar was prepared using Totapuri mango variety

and was subjected for sensory evaluation. There was no significant
difference between the different sensory attributes (Vijayanand et al, 2000).
 Mango bar was prepared and its properties were studied by
conducting sensory evaluation where the scores for all the attributes were
found to be acceptable (Rao and Das, 2003).

Protein rich mango bar prepared by incorporating soy slurry and the
product was subjected for sensory evaluation under average hedonic scale
ratings. The color and appearance had no significant difference between the
combinations. The other attributes also had least difference and did not
show any significant difference (Singh et al., 2003).

Protein fortified mango bar was prepared using soy protein

concentrate and coconut powder was subjected for sensory evaluation
where the scores were found to be highly acceptable at zero day (Mir and
Nath, 2000).

In the present study, mango bar was prepared using whey protein
concentrate (WPC) through dehydration process was evaluated. The product
was acceptable by the panel of ten judges. The product prepared under oven
drying was highly acceptable compared to sun dried product. Sun dried
product was sticky in consistency and the color was dark brown compared
to oven dried mango bar.

The oven dried Totapuri mango bar was found to be highly acceptable
in terms of taste, color and appearance compared to Alphonso mango bar
although Alphonso scored high in terms of nutritional attributes, probably
because of high fiber and high acidity of Totapuri mango.

5.6 Storage study

Mango bar prepared and compared with guava bar during storage for
two months in different packaging materials. Organoleptic evaluation was
conducted at 60th day of storage. The sensory scores were found to be
acceptable and there was no significant difference reported in the study
made by Vijayanand et al., 2000.
 Mango bar prepared was stored in three types of packaging materials
for two months. The color of the bar was slightly darkened but the changes
were of lower magnitude as reported by Singh et al., 1997.

In the present study, mango bar enriched with whey protein

concentrate (WPC) was prepared and stored for two months in two different
packaging materials and were subjected for organoleptic evaluation. The
mango bar was highly acceptable at all intervals of storage. Hence the
mango bar could be called as protein enriched value added potential
adjuvant suitable both for adults and children. The sensory scores of mango
bar showed no significant difference between the attributes. The product
stored in high density polyethylene pouches was found to be better
acceptable compared to that stored in low density polyethylene pouches.
This difference may be due to the moisture absorption by the product stored
in low density pouches. But there was no significant difference between the
products of two pouches.

When compared between the mango bars of two varieties, the

Totapuri mango bar was found to be highly acceptable compared to
Alphonso mango bar in all the characters. In addition, Totapuri pulp which
is less expensive and widely available could be exploited for value addition
for economic empowerment of our population. But the statistical results
showed least difference between the mango bars of two varieties.

5.7 Microbial study

Chauhan et al. (1997) reported that the mango bar packed in LDPE
was better compared to aluminium foil and wax paper and stored for two
months. The microbial load was observed to be less in LDPE pouches. In
the present study, the mango bar which has longer storage life of two
months was selected for microbial study for two months. The microbial load
was higher in LDPE pouches compared to HDPE pouches and hence the
HDPE pouches were found to be better suited for packing the mango bar
for better storage life. LDPE pouches were found to have high moisture
than the HDPE pouches after two months.

The bacterial counts, yeasts and moulds were observed in both the
packages but comparatively less count were observed in HDPE pouches
whereas the Escherichia coli and Salmonella typhi counts were found to be
nil in both the packages as the packaging was done under semi sterilized
condition.

5.8 Cost of production

In the present study, the cost of Alphonso and Totapuri mango bar
was calculated and it was found that the cost of production for 100g
Totapuri mango bar is less compared to Alphonso mango bar as the cost of
pulp of Alphonso variety is double the cost of Totapuri mango pulp. So the
price of production of mango bar from Alphonso was Rs. 23/100g and that
of Totapuri was Rs.17.4/100g bar. Hence the low cost Totapuri pulp can be
utilized to develop mango bar at house hold level especially for women
empowerment.
 SUMMARY

VI. SUMMARY

The development of nutritionally value added mango product can

therapeutically help in improving the health of consumers. Mango pulp and
whey protein concentrate with their medicinal value can be utilized to make
the product therapeutic, prophylactic and nutritionally rich which may
increase its demand in food industries.

Dried mango pulp is an important product of commerce in certain

mango growing areas in India. However the product prepared by traditional
method is far from satisfactory which is often dark, deep brown color and
carries lot of dust and is very sticky.

The preservation of fruits and vegetables by dehydration offers unique

challenge and it may be considered as an alternate low cost preservation
process. Excellent flavor, attractive fragrance, delicious taste and
nutritional value have made mango as one of the best fruits. Hence the
drying process is getting more importance in almost all countries of the
world. The prime quality parameters of both fresh and processed mango
products are the color, flavor, texture and nutritive value. These quality
factors are dependent on the physical and chemical composition of the
mango fruits and also the quality of products largely depends on the
selection of suitable variety. The antioxidant β- carotene which gives specific
color to mango was found as the most abundant carotenoid which is a pro
vitamin with greatest antioxidant activity.

Drying involves heat and mass transfer operations in which heat is

transferred to the surroundings to remove moisture from the product. The
objective in drying is to reduce the moisture content to a level that allows
safe storage over a extended period. Hot air oven drying has gained
importance because it has many advantages over sun drying such as
reduced microbial contamination, controllable drying parameters which
give more uniform product with less quality degradation, least negative
effect of weather conditions, shorter drying times and lower labor costs.

Transforming mango pulp into fruit bar is one of the several ways to
utilize mango fruit bar as nutritional product, with chewy texture similar to
dried raisins and is a good source of dietary fiber and natural sugars.

The salient findings of the study are summarized as follows:

• Mango pulp of two varieties selected for the study differed physically
in color, consistency and taste. Alphonso pulp was orange yellow,
 sweet taste and thick consistency. Totapuri pulp was golden yellow
with sour taste and thin consistency.

• The chemical composition of fresh mango pulp varied significantly

with respect to moisture, protein, reducing sugars and fiber content
whereas there was non significant difference between the two
varieties with respect to TSS, titrable acidity and total sugars. There
was significant difference in the antioxidant composition between the
two varieties.

• Two varieties exhibited similar duration of drying. There was no

statistical difference between varieties. Mango took around 12 hours
to reach equilibrium moisture level in oven drying and around 15
hours in sun drying.

• In oven dried product, moisture ranged up to 0.6 to 3.98 g per100g

and that of sun dried was 7.5g per 100g. Significant difference existed
between the methods. There was significant difference in moisture
content of two mango varieties on fresh weight basis which ranged
between 84 to 89 per cent.

• Three value added products were developed namely mango bar,

Shrikhand and Shrikhandwadi using fresh mango pulp through
dehydration. All the developed products were found highly acceptable
when subjected for organoleptic evaluation by a panel of judges
(n=10).

• Sensory evaluation of stored mango bar was conducted during

intervals at 30th day and 60th day and the product had no significant
difference between the intervals and also between the packages of two
different gauges.
• Microbial analysis showed non significant difference between the
varieties, packages and intervals. There was slight growth of bacteria,
mould and yeast. Escherichia coli and Salmonella typhi counts were
nil even after 60th day of storage.

• The nutrient composition of the developed mango bar was estimated.

Addition of whey protein concentrate brought significant increase in
the protein content from 3.62 to 11.62 per cent of the product of both
the varieties.

• The cost of production of dehydrated mango bar was found to be

Rs.23 and rs.17 per 100g from Alphonso and Totapuri respectively.

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ANNEXURES
 ANNEXURE-I

SCORE CARD FOR THE EVALUATION OF VALUE ADDED PRODUCTS

Name of the product: Date:

Name of the judge:

You are requested to assess the product in terms of general

acceptability on a 5 point Hedonic scale.

Score system:

Preference Score
Very good 5
Good 4
Slightly good 3
Fair 2
Poor 1

Attributes Scores
A B C D E F

Color
Appearance
Taste
Texture
Flavor
Overall
acceptability

Comments (if any): Signature ANNEXURE-

II
Estimation of protein Principle
Organic nitrogen digested with sulphuric acid in the presence of catalyst is
converted to ammonium sulphate. Ammonium liberated by making the
solution alkaline is distilled into a known volume of standard acid, which is
then back titrated. Protein percent was calculated by multiplying the
nitrogen present by the factor 6.25.
Reagents
1. 2% boric acid solution: 20g of boric acid was dissolved in some distilled water.
The solution was then transferred to a 1000ml volumetric flask and made up to
the mark.
2. 40% NaOH (w/v).
3. 0.1 N HCL: 9.0ml of fuming HCL was dissolved in 1000ml of distilled water and
standardized using 0.1 N NaOH
4. Mixed indicator: was made by mixing methyle red (0.2%) and Bromocresol green
(0.2%) in a 1:2 ratio (v/v) respectively.
5. Digestion mixture: anhydrous sodium sulphate and copper sulphate.
6. Concentrated sulphuric acid (H2SO4).
Procedure
Digestion: 0.5g of the samples was weighed into the digestion tubes of
Gerhardt digestor in duplicate and two heaped spatulas each of sodium and
copper sulphate were added to each tube. 25ml of concentrated sulphuric
acid was also added and samples digested until the contents of the tubes
were sea green in color. Each of the digested materials was dissolved in
distilled water and transferred into a 100ml volumetric flask and then
brought to the mark.
Distillation: 10ml of each sample was transferred into the distillation tube
of the automatic Gerhardt unit and 20ml of 2 percent boric acid to which
was added 3-4 drops of the mixed indicator was placed in the collecting
conical flask to trap the liberated ammonia. The unit was furnished with 40
percent NaOH and distilled water to facilitate operation. Distillation was
done for 5 minutes and the ammonia collected and trapped by the boric
acid. In between the distillation of samples, the unit was rinsed with distlled
water for two and half minutes. The boric acid turned from reddish-pink to
green as it collected the ammonia.

Titration: The green colored boric acid was titrated against the 0.1N HCL
until its color turned to pink. A blank was run simultaneously. The titre
values obtained were incorporated in the equation below to obtain the
percent nitrogen present in the sample which, in turn, was multiplied by
the factor 6.25 to obtain the percent protein.
V1 100 14
Percent nitrogen (%N) = (VA-VB) × ------ × ------
V2 W
Where:
VA = Titre value of sample

VB = Titre value of blank

V1 = volume to which digested sample was made up (100ml)

V2 = volume to aliquot used in distillation (10ml)

W = weight of sample taken for digestion (0.5g)

% protein = % N × 6.25
 ANNEXURE-III
Estimation of crude fiber Principle
During the acid subsequent alkali treatments, oxidative hydrolytic
degradation of the native cellulose and considerable degradation of lignin
occurs. The residue obtained after final filtration is weighed, incinerated,
cooled and weighed again. The loss in weight is the crude fiber content.
Method
1. Two g of dry fat-free sample previously extracted with petroleum ether was
boiled with 1.25 % of H2SO4 for 30 minutes with the help of bumping chips.
2. Thereafter, the mixture was filtered through a muslin cloth and then washed
with boiling water until the residue was free of acid.
3. The residue was then boiled with 1.25 % NaOH solution for 20 minutes.
4. Again, the mixture was filtered through a muslin cloth. But this time, was
washed with 25 ml of boiling sulphuric acid, three portions of water and 25ml
of alcohol.
5. The residue was then transferred to a pre-weighed ashing dish (W1g).
6. Thereafter, it was dried for 2 hours at 130± 20C, cooled in a dessicator AND
then weighed (W2g).
7. The dry dishes containing the sample were then ignited for 3 hours at 600 ±
150C.

8. Finally, the sample was cooled in a dessicator and then weighed again
(W3g).
Calculation
Loss in weight on ignition
Percent crude fiber = ------------------------------- × [100-moisture%-Fat%]
Weight of sample used [(g) (moisture & fat free)]

(W-Wg) – (W2-W3)
= ----------------------------------------- ×100
Weight of the sample used (g) W1
 ANNEXURE-IV

Estimation of β-carotene ( Ranganna, 2002)

Principle β-carotene content of mango pulp was estimated by following the
procedure given by Ranganna (2002). The carotenes present in the samples
were first extracted using acetone and then the carotene was brought to
petroleum ether phase. The concentration of β-carotene in the solution was
determined by measuring the optical density of the solution using a
colorimeter at 452 nm.
Preparation of standard β-carotene curve
25 mg of β-carotene was accurately weighed and dissolved in 2.5 ml of
chloroform and the volume was made up to 250 ml using petroleum ether
in a volumetric flask (1ml= 100 µg). 10 ml of this solution was diluted to
100 ml with petroleum ether in 100 ml volumetric flask to serve as a
working standard (1 ml=10 µg). Afterwards, 5, 10, 15, 20, 25 and 30 ml of
working β-carotene standards were transferred to a series of 100 ml
volumetric flasks containing 3 ml acetone and diluted up to the mark. Thus
the β-carotene contents will be 0.5, 1, 1.5, 2, 2.5 and 3 µg/ml. in these
volumetric flasks. Absorbance of these solutions and the blank (3 % acetone
in petroleum ether) was measured using a colorimeter at 452 nm.
Absorbance was plotted against concentration and the standard β-carotene
curve was obtained.
Extraction of β-carotene from mango pulp
10g of sample was taken to which 25 ml of acetone was added. It was
transferred to a beaker and allowed to stand for 15 minutes and filtered.
The residue was decanted and again subjected to acetone extraction. The
procedure was repeated 3-4 times till the residue was colorless. The filtrate
from each extraction was pooled and was transferred to a separating funnel.
15 ml of petroleum ether and 100 ml of 5% sodium sulphate solutions were
added to the extract and the funnel was thoroughly shaken before allowing
it to stand. The carotene got transferred to petroleum ether layer. The
extraction of carotenes using petroleum ether from acetone solution was
repeated until acetone layer became colorless. Petroleum ether extracts
were then pooled, volume was made up to 50 ml and β-carotene was
determined by measuring at absorbance 452 nm.

Concentration of carotene as read from standard curve

× Volume made up × 100
β-carotene, µg/g = -----------------------------------------------------------------
Weight of sample

ANNEXURE-V
 STANDERD CURVE

0.9

0.8

0.7

0.6

0.5
0.46
0.4 0.4
0.33
0.3
0.27
0.2 0.21
0.14
0.1
0.07
0
0 0.5 1 1.5 2 2.5 3 3.5 4 4.5 5 5.5 6 6.5 7 7.5 8

Concentration of B-carotene

Standard calibration curve for β-carotene

ANNEXURE-VI

Microbial analysis (ISI 1969 and 1980)

For total bacterial count, nutrient agar was used, Martins Rose
Bengal agar for moulds, Davis Agar for yeast, EMB agar for E.coli and
Bismuth sulphite agar for Salmonella typhi. The procedure for microbial
count carried out was as follows. 10g of sample was transferred to 100ml
saline water blank to obtain 10-1 dilution, which was further serially diluted
up to 10-4 for total bacterial count, 10-3 for moulds and yeasts and 10-2 for
E.coli and Salmonella typhi. One ml aliquots of the appropriate dilutions
were plated on to the sterilized plates in triplicate. The media containing
flasks were maintained at room temperature. After transferring the
suspension into plates, the medium was poured immediately and incubated
at 37 ± 0.50 C for 48 hours for bacterial counts, four days for yeast, mould,
E.coli and Salmonella colonies. Microbial counts was expressed as colony
forming units per gram of the sample (c.f.u./g).

Composition of media 1. Nutrient agar (NA)

Beef extract 3.0g
Peptone 5.0g
Agar 15.0g
Distilled water 1000ml
pH 7.0g

2. Martins Rose Bengal agar (MRBA)

Dextrose 10g
Peptone 5g K2HPO4p 1g
Agar 15g
Rose Bengal 0.033g
Distilled water 1000ml
pH 6.0
3. Bismuth sulphite agar (Fricker, 1987)
Beef extract 5g
Peptone 10g
Ferrous sulphate 0.3g
Bismuth sulphite indicator 8g
Brilliant green 0.025g
Distilled water 1000ml
pH 7.7
4. Eosine methylene blue agar (EMB)
Peptone 10g
Lactose 5g Sucrose 5g

K2HPO4 13.5g

Agar 2g
Eosine Y 0.4g
Methylene blue 0.07g
Distilled water 1000ml
pH 7.2

5. Davis agar (Davis, 1958)

Ammonium nitrate 1.0g
Ammonium sulphate 1.0g
Sodium monohydrogen phosphate 4g Potassium
dihydrogen phosphate 2g
Sodium chloride 1.0g
D- glucose 10g
Yeast extract powder 1.0g
Agar 15g
Distilled water 1000ml
pH 6.6