| Abstract |
: |
The mango powder is made up by using fresh mango fruit and making it pass through such processes of cleaning, peeling, coring, fruit flesh pulping by adding water, filtering, adding dry material of 5% beta-CD and 5% soluble starch at about 60 deg.C, fully mixing and enclosing them, homogenizing and drying by using centrifugal-spray dryer (its inlet temp. is 250-270 deg.C and outlet temp. is 80-85 deg.C) so as to obtain the invented product. The invented mango powder can retain its original fruit flavour and colour up to over one year under sealed an |