Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Studies on the Development of Mango Bar

Md. Burhan Uddin
Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh

Md. Golam Rabbany
Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh

Abstract/ Executive Summary:

This study was undertaken to develop mango bar by dehydration, Dehydration was done at a temperature of 70⁰C in a cabinet dryer with cross flow movement of hot air for a continuous period of 24 hours. The product was cut into small bars, wrapped in glassine paper and packed in polyethylene pouches. The overall average score of sensory evaluation for different characteristic was 92 out of 100 which indicated that the product was excellent.

Keywords: Dehydration. Mango bar, Kinetics of drying

Location: Food Technology and Rural Industries,Bangladesh Agricultural University, Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Sweets

Objectives:

To find ways and means to utilize this fruit as many forms as possible depending upon the popular needs and taste of the people.

Methodology:

The experiment was conducted in the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. The pulp from single variety of mango. Mangifera indica (Langra) was used in this experiment, FulIy ripe and sound mangoes were washed thoroughly and their peel was removed. The pulp was extracted by pressure and was blended in an electric blender. Adequate sanitary measures were taken to avoid contamination. This was then stored in a deep freeze at a temperature below-18^oC for future use. The moisture was estimated by vacuum oven drying method where the temperature was maintained at 70⁰C and pressure was 50'-100 mm of Hg. The acidity was determined by using standard sodium hydroxide solution and expressed as anhydrous citric acid and pH was measured by a pH meter. The ascorbic acid in the pulp was deter- mined by the titrimetric methed, using 2-6, dichloro - phenol - indophenol dye and sugar. Preparation of mango bar: a) Formulation: Mango pulp. sugar, citric acid and potassium-meta-bisul-fite were mixed together at several proportions and a suitable specification for the a) Formulation: Mango pulp, sugar, citric acid and potassium-meta-bisul-fite were mixed together at several proportions and a suitable specification for the product was developed. Mango pulp, sugar, citric acid and potassium - meta - bisulfite were weighed carefully and mixed together by a mechanical stirrer to get e homogenous mixture of the ingredients. The mixed pulp was spread on trays and dried in a cabinet dryer with cross flow movement of hot air under controlled conditions. Dehydration was done at a temperature of 70⁰ ±1⁰c for a continuous period of 24 hours. The resulting product was cooled to room temperature cut into small bars. wrapped in glassine paper and packed in suitable polyethylene pouches and stored at room temperature.

Source of Information: Bangladesh J. Agril. Sci. 16(1) : 121-123: 1989; ISSN 0379-4296

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Drying rate was very high at the beginning of drying and declined abruptly after 3 hours of dehydration. Mango bar wrapped in glassine paper and packed in polyethylene bags was stored at room temperature ( 27⁰C-31⁰C) for a period of 6 months. No significant change in colour, flavour, texture and taste was observed. Proximate composition did not vary significantly in the stored products. The overall average score of sensory evaluation for different characteristic was 92 out of 100 which indicated that the product was excellent.

Knowledge Management: Journal