Storage stability of comminuted mango drink.
Chaudry M. A., Maqbool Ahmad, Sattar A., Khan I.
Author Affiliation: Food Science Division, Nuclear Institute for Food and Agriculture, Tarnab, Peshawar, Pakistan.
Pakistan Journal of Agricultural Research 14 : 335-339
Abstract : Comminuted mango drink prepared by the addition of different levels of skin was evaluated for physico-chemical and sensory characteristics during five months storage at room temperature (29.0-37.5°C). Addition of skin up to 15% significantly (P0.01) increased ascorbic acid (5.7%-27.1%) content without deteriorating the sensory characteristics of this drink. Marginal changes were recorded in acidity, TSS and TSS/acid ratio of the drink. There was a gradual decrease in ascorbic acid content and acidity, and an increase in TSS and TSS/acid ratio of the samples during storage. The losses in ascorbic acid during five months ranged from 29.2 to 37.5% depending upon the percentage of skin added. Sensory scores for appearance and flavour slightly decreased (by about 1 unit) during entire storage. It was concluded that a nutritious and delicious mango comminuted drink can be prepared by incorporation of mango skin up to 15% level.