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|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.|
|ISSN:||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.4(3) [May-June 2005]|
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