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NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
NPR Vol.4 [2005] >
NPR Vol.4(3) [May-June 2005] >
| Title: | Fruit |
| Issue Date: | Jun-2005 |
| Publisher: | CSIR |
| Abstract: | Mango is the most popular tropical fruit and is
very much relished for its succulence, exotic flavour and delicious taste
throughout the world. Moreover it is a very good source of beta-carotene.
Researchers at Department of Food Science and Nutrition, ANGRAU, Hyderabad
carried out studies to develop mango powder for incorporation in recipes and to
study the acceptability. Mango powder was prepared by using mango pulp, milk
concentrate (Khoa) and wheat flour in 80:5:15 ratio. The mango pulp was
prepared from three varieties of mangoes ‘Baneshan’, ‘Suvarnarekha’, ‘Totapuri’
and their blends in 50:50 ratio. The dried pulp was then scrapped and made into
powder and packed in flexible packaging material. |
| Page(s): | 213-214 |
| ISSN: | 0975-1092 (Online); 0972-592X (Print) |
| Source: | NPR Vol.4(3) [May-June 2005]
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