Development and Quality Characteristics of Green Mango Powder(Amchur)at Different De Hydration Temperatures

Abstract

A research was conducted to prepare green mango powder (Amchur) at different dehydration temperatures and to assess the qualities characteristics during storage. Unripe mature mangoes were washed, peeled and cut into 12 mmthick slices. Potassium metabisulphite solution of 0.1 % (w/v) was prepared and the slices were dipped into the solution for 5 minutes. These slices were placed in a single layer on trays. Mango slices were dried in the sun and at 40°C, 50°C, 60°C and 70°C in a vacuumdrier. Nutritional analysiswas carried out for fresh unripe mango and green mango powder (Amchur) for moisture, titrable acidity, ascorbic acid and total sugars. The results of nutritional analysis of greenmangopowder revealed thattherewere significant differences between the treatments for moisture, titrable acidity, ascorbic acid and total sugars Nine-point hedonic scale ranking method was used to evaluate the organoleptic characteristics. The results indicated that there were significant differences among the mango powder of different preparations in flavour, taste, colour, absence of off-flavour and overall acceptability. The findings of the research revealed that the green mango powder prepared from the unripe mango dried at 50°C had the best shelf life in terms of nutritional and organoleptical qualities.