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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 6, Issue:4, April, 2017
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
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Int.J.Curr.Microbiol.App.Sci.2017.6(4): 14-19
DOI: https://doi.org/10.20546/ijcmas.2017.604.002


Utilization of Mango Peel Powder (MPP) in Mango Nectar Formulation
Ramesh Avhad*, Navnath Sarode, Nayana Khair and Kalyani Dhadage
Department of Food Science and Technology, Shramshakti College of Food Technology, Maldad - 422 608, A. Nagar, India
*Corresponding author
Abstract:

Mango belong to the genus Mangifera member of Anacardiaceae family, is one of the most popular fruit in the word. Mango processing industries discarded large amounts of mango peel and mango kernel as waste. In this research, it was decided to use of ripe mango peel powder (MPP) at different proportion in mango nectar and study the sensory quality of MPP blended mango nectar. The sensory score for overall acceptability of MPP blended mango nectar of treatment T0, T1, T2, T3 and T4 were 8.00, 8.07, 8.39, 8.12 and 7.86, respectively. It was observed that the treatment T2 (1g MPP in 100ml mango nectar) was more acceptable than other treatments. The blended of MPP beyond 1g in


Keywords: Mango pulp, Mango peel powder (MPP), Nectar, Chemical preservative, Sensory properties.

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How to cite this article:

Ramesh Avhad, Navnath sarode, Nayana Khair and Kalyani Dhadage. 2017. Utilization of Mango Peel Powder (MPP) in Mango Nectar Formulation.Int.J.Curr.Microbiol.App.Sci. 6(4): 14-19. doi: https://doi.org/10.20546/ijcmas.2017.604.002
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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