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Preparation of Green Mango Ready-to-drink Juice

M. A. Alim
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202

R. Ahmmed
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202

M. A. Arefln
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202

M. M. Sobhan
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

The study was conducted for the preparation of eight different types of green mango ready-to-drink juices with different combination of mango pulp and carboxyl methyl cellulose. The moisture content (82%), ash (0.05%) pH (3.3), acidity (0.54%), vitamin C (27.7 mg/100 g), total sugar (6.9%), reducing (3.8%) and non-reducing sugar (3.1%) for green mango pulp were analyzed. Fresh green mango pulp was used for the preparation of green mango ready-to-drink juices. Sugar was used for improve the sweetness and potassium-mete-bisulphate (KMS) was used as a preservative. Eight different types of green mango ready-to-drink juices were also analyzed and results for S₁, S₂, S₃, S₄, S₅, S₆, S₇ and S₈ samples indicated that the pH were 3.01, 3.03, 3.07, 3.12,3.45,3.46,3.78 and 3.84; respectively; vitamin C content were 1.35, 1.31, 1.25, 1.22, 1.20, 1.17, 1.15 and 1.05 mg/100g; respectively, total sugar content were 7.48, 7.52, 7.66, 7.80, 7.90, 8.10, 8.20 and 8.27%, respectively and acidity were 0.65, 0.62, 0.60, 0.58, 0.46, 0.45, 0.44, and 0.41 % respectively. The overall acceptability of green mango ready-to-drink juices was evaluated by a testing panel consisting of 10 panelists. On the basis of sensory evaluation of color, flavor, sweetness and overall acceptability of sample S₄ got highest mark.

Keywords: Juice. Mango, Self life, Preparation

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

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Juice

Objectives:

i) To evaluate the composition of green mango pulp by proximate analysis.

ii) To prepare green mango ready-to-drink juice.

iii) To assess the overall acceptability of the processed green mango juice.

iv) To study the self-life of the product.

Methodology:

The experiment was conducted in the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. The pulp from a single variety of mango (Fazlee) was used in the experiment. The mango was procured from the germ plasm center. Citric acid, carboxy methyl cellulose (CMC), potassium-metabi-sulphate (KMS), sugar and other materials required were used from the laboratory stock. Green and sound mangoes were used for extraction of pulp. Mangos were washed thoroughly and then peeled. Pulp was collected by cutting out the flesh of mangoes. Then this mango pulp was blanching at 3 minutes with boiling water. The pulp was blended in an electric blender with water. After proper blending, the mango pulp was screened through a mosquito net cloth. The blanched pulp was stored in a deep freeze at a temperature of -20°C for future use. The green mango pulp and prepared green mango ready-to-drink juices were analyzed for its moisture content, total soluble solid (TSS), total sugar, reducing sugar, non-reducing sugar, ash, pH, acidity and vitamin C content. The standard ascorbic acid solution (5 ml) was taken in a 150 ml conical flask and 5 ml of HP0₃ was then added. A micro burette was filled with dye. The ascorbic acid solution was titrated with the dye to a pink color, which persist for 15 seconds. For determination of reducing sugar 50 ml of the filtrate was taken in a 250 ml volumetric flask and 10 ml cone. HCI was added to it. The mixture was allowed to stand at room temperature for 24 hours neutralized with NaOH made to volume and then titrated against measured volume of Fehling's solution. Percent total sugar was calculated as in percent reducing sugar-making uses of titrate value obtain in determination of total sugar after inversion. The juice (10 ml) and 100 ml of distilled water mixed in a homogenizer and transferred to 500 ml beaker. It was neutralized with 0. IN NaOH and boiled gently for 1 hour, water was added to keep the volume nearly constant. The content of the beaker was cooled and transferred to a 500 ml volumetric flask. Two milliliters of lead acetate followed by 1.1 ml of potassium oxalate were added to clear the mixture and then the volume was made to 500 ml. by adding distilled water. The mixture was filtered and the filtrate was used to titrate against a measured amount of Fehling's solution.

Source of Information: Journal of Agricultural Engineering The Institution of Engineers, Bangladesh, Vol. 40/AE Number 1,1une, 20\3

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

It is concluded from the above investigation that sample S₄ was more acceptable when compared with other sample. Negligible change was observed except the vitamin C in the composition of the prepared green mango ready- to-drink juices throughout the entire storage period. Remarkable decrease of vitamin C was found in the formulation during storage period and TSS, pH and non-reducing sugar increased slightly and reducing sugar decreased slightly. Keeping quality and consumer acceptability lead to prepare green mango ready-to-drink juices with natural color and flavor from mango glutted during harvesting season. More research works would be needed to avoid fading of color and to minimize the loss of vitamin C content of the green mango juice.

Knowledge Management: Journal