The utilization of 'Mahajanaka' mango as pie filling.
Pongjanta J., Nualbunruang A., Groeber S.
Author Affiliation: Department of Food Science, Lampang Agricultural Research and Training Center, Rajamangala University of Technology Lanna, Lampang 52000, Thailand.
: 373-378
Abstract : The aim of this study was to develop pie crust formula for 'Mahajanaka' mango filling. Five preparation of ripe 'Mahajanaka' mango; fresh slice, square flesh in syrup, slice flesh in syrup, square flesh cooked and slice flesh cooked were investigated. Ratio profile test (RPT) was applied to develop the pie crust formula. The basic pie crust formula: 49.96% wheat flour, 37.47% shortening, 0.07% salt and 12.49% cold water were mixed and spread in a pie pan. The 5 mango fillings were put in the pie crust and baked at 180°C for 30 minutes. The physiochemical properties and sensory evaluation of 'Mahajanaka' mango pie filling were studied. Results showed that the most suitable processing of Mahajanaka mango as pie filling was slice flesh in syrup (18°Brix). The selected sample obtained the highest acceptability score by the panelists. The study revealed that the optimum pie crust formula for 'Mahajanaka' mango filling were 66.22% wheat flour, 16.55% shortening, 0.66% salt and 16.55% cold water. The pie crust colour, crispiness, thickness, mango quantity, taste, odour and total acceptability score of 'Mahajanaka' mango pie filling were close to the panellist's preferred quality.