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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2017) [Effective from January 1, 2017]For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2016: 92.3
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3
For more details click here
journals IJCMAS
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38

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