National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Mango (Mangifera indica L.) is important commercial fruits of India. It is liked by people due to its high palatability, excellent taste and exemplary nutritive value. Mango pulp is rich is carbohydrates, minerals, vitamin C, starch, pectin, carotenoids, but lacks in protein, fat and some essential amino acids. But pulses are good sources of important dietary nutrients, proteins, minerals and vitamins. The present study was carried out to develop soy flour incorporated mango bars from two mango varieties namely Neelum and Totapuri (Bangalora) with pretreated soy flour. The developed mango bar of each variety had increased protein, fat, ash and crude fibre contents and decreased total acid, vitamin C and Beta-carotene content. A drastic difference in protein, fat, crude fibre and ash contents were noted among the soy flour incorporated mango bars. The bars prepared from Neelum variety had high vitamin C, Beta-carotene and total sugar content than Totapuri variety. There was no flatulence compound in control mango bars. The soy flour incorporated bars was found to contain minimum level of flatulence produced by Clostridium perfringens. The developed bars were found to be acceptable in sensory attributes like colour, flavour, texture, taste and overall acceptability.
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