Asian Journal of Dairy and Food Research, volume 30 issue 2 (june 2011) : 94 - 98


Amee Ravani, D.C. Joshi
1Faculty of Food Processing Technology & Bio-Energy, Anand Agricultural University, Anand - 388 110, India.
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Cite article:- Ravani Amee, Joshi D.C. (2024). STANDARDIZATION OF PROCESSING PARAMETERS FOR THE PRODUCTION OF READY-TO-SERVE UNRIPE MANGO BEVERAGE (PANA). Asian Journal of Dairy and Food Research. 30(2): 94 - 98. doi: .
The present investigation was undertaken to standardize the processing parameters for the production of ready-to-serve unripe mango beverage. The effects of mango fruit variety (Rajapuri, Langra, Kesar and Dashehari); different methods and conditions of cooking fruit (boiling in water; pressure cooking; steaming and baking); additives (sugar and salt); rate of dilution of pulp concentrate; and thermal processing for preservation with / without preservative were evaluated in detail with respect to the physical, chemical, microbiological and organoleptic quality of the final product. The unripe mango RTS beverage prepared from Langra fruits pressure cooked at 68.96×103 N/m2 for 10 min, peeled, pulped, diluted with 8 times water, and spiced with 0.56% salt and 8.00% sugar was found to be highly acceptable. The diluted product when thermally processed at 75±2oC for 15 min and added with sodium benzoate @ 100 ppm could be safely stored for at least one month under refrigerated condition.
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