Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/13432
Title: Standardization, chemical characterization and storage studies of an instant pulihora mix based on raw mango
Authors: Rao, PG Prabhakara
Rao, G Narsing
Nagender, A
Jyothirmayi, T
Satyanarayana, A
Keywords: Mango;Pulihora mix;Physico-chemical analysis;ERH studies;Fatty acid composition;Sensory evaluation
Issue Date: Jan-2012
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.8: B01F, D06M 11/00, C07C 39/00, B65G, A01F 25/00, C01D 3/04, A01G 17/00, A47B 75/00
Abstract: Raw mangoes were dehydrated, powdered and mixed with other selected processed spice ingredients to obtain an instant pulihora mix (IPM). The instant mix was found to contain protein and fiber contents of 13.2 and 5.6%, respectively. The mix was a rich source of total polyphenols (636 mg/100 gm) and phosphorous (238 mg/100gm). The mix was found to be a good source of linoleic acid (6.62%). During storage, the free fatty acid and peroxide contents increased from 0.08 to 0.28% and 4.42 to 44.3 meq/kg of fat, respectively. Sorption isotherm revealed that IPM possessed non-hygroscopic nature though it contained 25% of the dehydrated raw mango powder. The critical moisture content of the mix was 12.95% which equilibrated at 65% relative humidity. Sensory analysis of the IPM reconstituted with cooked rice scored ‘good’ (7.7) even after a storage period of six months.
Page(s): 90-95
URI: http://hdl.handle.net/123456789/13432
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.11(1) [January 2012]

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