International Research Journal of Engineering and Technology (IRJET)
e-ISSN: 2395-0056
Volume: 10 Issue: 07 | July 2023
p-ISSN: 2395-0072
www.irjet.net
DEVELOPMENT AND QUALITY ASSESSMENT OF MANGO JAM 1Munnangi Manasa, ²Anil B, 3Neeti Harshitha M,
¹MSc Student, ²Head and Professor, 3Lecturer Department of Nutrition, Capital Degree and PG College, Shapur Nagar, Hyderabad, Telangana, India -----------------------------------------------------------------------***---------------------------------------------------------------------Abstract A mango is an edible stone fruit; the scientific name of mango is Mangifera indica. Mangoes are rich in betacarotene, antioxidants, and vitamin-c, which aids the immunity, iron absorption and growth and repair.it also a good source of fibre, which can help to regulate digestion and prevent constipation. Mango jam is low in calories yet high in nutrient, and it helps to maintain the healthy weight. This study focus on the development of mango jam by using local mangoes and evaluate the sensory evaluation, nutritional values, and shelf life. The mango jam made using mango pulp, sugar, lemon. The different proportions of ingredients used are Mango-200 gm+ sugar 120 gm +1 small size of lemon (sample A), Mango200gm+ 100 gm of sugar+ 2 tablespoons of lemon (sample B), Mango-200gm +70 gm of sugar+ 1 tablespoon lemon (sample C). sample A demonstrated desirable sensory evaluation based on the taste panel. The selected sample A has a CHO-(56 gm), protein-(6.41 gm), fat- (<0.1), crude fibre-(<0.1), moisture-(37.60), ash - (<0.1). In Sample A, the microbial growth was not observed till the end of the end of the storage period and the total plate count is <10, so it was safe for consumption.
Key words: Mango pulp, nutrient analysis, sensory analysis, microbial analysis. 1. INTRODUCTION Mango (Mangifera indica L.) is the one of the fruits that around 73 genera of the family Anacardiaceae and it is the most versatile and it widely cultivated fruit crops of subtropical and tropical regions. (Tamerat Gutema and Anteneh Tadesse, 2022). While mango peel is considering approximately 7-24% of the total weight mango fruit. Moreover, reported mango peels as a rich source of dietary fibre, cellulose, hemicellulose, lipids, protein enzyme and pectin. It is very good for human health. The research has done on the processing technology of the mango & mango by-product to enhance the quality and utilization of the mango as an important food resource. Mango are processed at two stages as raw and ripe one. Green fruit is used to make chutney, pickles, green mango powder and dehydrate product. After ripe product is used to make mango pulp, slices, jam, juices, beverages, puree, nectar and various dried products. (Keshawn Deeksha and Mishra Sunita, 2018). Mango is one of the well-liked fruit because of it has a rich nutritional profile with an excellent flavour, aroma, taste, texture and colour. Mango is the excellent source of vitamin C and A and rich in dietary antioxidants, carbohydras, minerals like potassium and phosphorus, phenolic compounds and Its yellow-orange characteristic colour was carotenoids. Consumption of mango was suggested to dietary carotenoids are considered to be valuable in the prevention of certain cancers and eye diseases and overcome vitamin A deficiency. (Melkam Bekele MSc et al,2020)
Figure 1: Mango (mangifera indica)
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