+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Studies on drying and dehydration of raw mangoes for preparation of mango powder (amchur). Part II. Mango drops and their assessment for physicochemical composition



Studies on drying and dehydration of raw mangoes for preparation of mango powder (amchur). Part II. Mango drops and their assessment for physicochemical composition



Indian Food Packer 34(3): 18-31



Suitability of mango fruits which had dropped from the trees before harvest for the preparation of mango powder was studied in 4 cvs (2 seedlings, Totapuri and Pairi). Average values are shown for each week after fruit-set up to week 14 for: average number and weight of fruits dropped, rruit dimensions, edible portion, proportion of peel and stone, specific gravity, and composition (moisture, TSS, acidity, total sugars, reducing sugars, starch, ascorbic acid and phenolics).

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 000989243

Download citation: RISBibTeXText


Related references

Studies on drying and dehydration of raw mangoes for preparation of mango powder (amchur). Part I. Physicochemical composition of raw mangoes during growth and development. Indian Food Packer 34(3): 3-17, 1980

Quality evaluation of raw dried mango slices khatai and mango powder amchur sold in the retail market. Journal of Food Science and Technology Mysore 37(5): 449-454, 2000

Quality aspects of commercial raw mango powder (amchur). Journal of food science and technology 18(5): 208-210, 1981

Studies of mango processing. I. The foam mat drying of mango (Alphonso cultivar) puree. Journal of food technology: 11 (5) 463-473, 1976

Studies of mango processing : I. the foam-mat drying of mango (Alphonso cultivar) puree. International Journal of Food Science & Technology 11(5): 463-473, 1976

A comparison of mango seed kernel powder, mango leaf powder and Manilkara zapota seed powder for decolorization of methylene blue dye and antimicrobial activity. Journal of Environmental Biology 37(6): 1315-1321, 2017

Studies on the feasibility of incorporating preserved mango pulp in the preparation of milk mango shake. Indian Food Packer 36(4): 95-97, 1982

Studies on mango (Mangifera indica L.) cultivars. I. Morphological and physicochemical studies of some promising mango cultivars of the district Murshidabad, West Bengal. Indian food packer: 30 (5) 24-32, 1976

Production of mango powder by spray drying and cast-tape drying. Powder Technology 305: 447-454, 2017

Suitability of different varieties of mangoes for the preparation of mango cereal flakes. Food Sci., Mysore. 9: 121-123, 1960

Chemical composition, standardisation and storage studies on raw mango chutney powder. Journal of Food Science and Technology Mysore 45(5): 436-438, 2008

Amchur or Dried Mango-Pulp as an Antiscorbutic. Indian Medical Gazette 20(3): 67-67, 1885

Effect of extraction conditions on some physicochemical characteristics of pectins from Amliore and Mango mango peels. Food Hydrocolloids 22(7): 1345-1351, 2008

Effect of extraction conditions on some physicochemical characteristics of pectins from Amelioree and Mango mango peels. 2008

Development of a mango product by osmotic dehydration followed by oven drying. Proceedings of the Interamerican Society for Tropical Horticulture 47: 198-199, 2004