M.M.Rahman
Senior Scientific Officer
Postharvest Technology Division
BARI, Joydebpur
Dr. M. Miaruddin
Chief Scientific Officer (I.C.)
Postharvest Technology Division
BARI, Joydebpur
M.G. F. Chowdhury
Senior Scientific Officer
Postharvest Technology Division
BARI, Joydebpur
M.H.H.Khan
Senior Scientific Officer
Postharvest Technology Division
BARI, Joydebpur
Mozahid-E-Rahman
Senior Scientific Officer
Postharvest Technology Division
BARI, Joydebpur
The experiment was undertaken to develop a suitable formulation for preparation of green mango juice. The fruit pulps were analyzed for its chemical composition. Different formulations of green mango juices were prepared by different proportions of pulp, carboxy methyl cellulose (CMC) and other essential ingredients. The organoleptic quality attributes of the prepared juice were determined by a taste panel judges comprising 10 members. They compared the quality attributes of the juice made from a six combination of sugar and CMC percentage. The green mango juice prepared from the combination of 20% green mango pulp and 0.3% CMC obtained the highest acceptability rank. After formulation the green mango juice was stored at ambient temperature and in refrigerator for a period of 12 months. Minimum microbial count was recorded for the green mango juice prepared from 25%pulp and 0.3%CMC combination followed by 25%Pulp and 0.2%CMC and 20%Pulp and 0.3%CMC combination .The retention of vitamin A (ß- carotene) and vitamin C was found better for the green mango juice of 20%Pulp and 0.3%CMC combination after 8 months of storage
Green mango, juice, CMC, organoleptic quality etc.
Post Harvest Technology Division, Joydebpur, Gazipur
Postharvest and Agro-processing
• To produce value added product from dropped green mango with high quality and shelf life
• To reduce post harvest loss of dropped green mango
The green mangoes were procured from the local market. The mangoes were washed, peeled and sliced length wise. Then, pulp was extracted by blending four parts of mango slice with one part of water. After proper blending the green mango pulp was screened through a mosquito net cloth and pasteurized at a temperature of 75C for two minutes .The pasteurized pulp was stored in a deep freeze at a temperature of 20C for future use. The pulp were analyzed for its total soluble solid (TSS), moisture content, acidity (as citric acid), pH, reducing sugar, non-reducing sugar, total sugar and vitamin-C content. The physicochemical composition of the extracted pulp is presented in the Table 1.
The juice was prepared maintaining its total soluble solid (TSS) at 12%. The compositions like pulp, sugar, CMC (carboxy methyl cellulose), citric acid and water were calculated according to the treatment combinations. The experiment was laid in CRD with two factors. The treatments and factors are as follows:
Factor A (green mango pulp percentage)
T1 = 15% green mango pulp (of total juice)
T2 = 20% green mango pulp(of total juice)
T3 = 25% green mango pulp(of total juice)
Factor B (Carboxy Methyl Cellulose percentage)
C1 = 0.2% CMC (of total juice)
C2 = 0.3% CMC (of total juice)
Firstly, water was boiled at 800C for 8 minutes. Then, sugar was added, dissolved and strained through thick cloth. Next, carboxy methyl cellulose was added, dissolved and heated for 5 to 6 minutes. After that, pulp was added, stirred, mixed thoroughly and heated for 2 minutes. Finally, the prepared juice was strained two times through thick cloth and 600 ppm potassium metabisulphite (KMS) was added. The prepared juice was hot poured into glass and PET container and stored at ambient temperature to determine its acceptability and keeping quality.
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Green mango juices containing 20 % pulp and 0.3 % CMC (T2C2) with other essential ingredients was the most acceptable formulation.
Report/Proceedings