Processing and Value addition of Mango

 

Processing and Value addition of Mango

By

Farooq Khalid (Philosopher in Chemistry)

 

Almost all parts of the mango plant are consumed in numerous ways. Mango also finds its applications in various forms as slices, flakes, pickles, puree and juice. But mainly, the whole of this mango processing is largely related to the industrial environment and favourable technology development. Mangifera Indica has been processed into chutneys, pulp and jams. The final quality of mango depends not only on the physiological processes occurring during ripening but also on processes during fruit development and maturation.

 Commercially, the drying process of mango involves washing mango slices with 15 ppm of chlorine solution to remove any microbial activity. Then, a temperature of 75 degrees Celsius is provided to the internal parts of the fruit followed by 10 minutes of boiling with water to inactive enzymes. Mango pieces placed in plastic containers are further processed in a pulping machine. Mango pieces are then passed through a mesh to achieve a desirable size of 0.5 mm. A continuous stirring temperature of 95 degrees Celsius is provided for 10 minutes to prevent any sort of microbial spoilage. Finally, cooling of hot pulp is performed with fresh water at the lowest temperature.

The stabilizer addition effects on sensory and texture properties of mango in (MSFY) soymilk fortified yoghurt was also studied. Because of its flavour and aroma, this product is highly accepted by consumers. Soymilk and mango pulp can enhance their nutritional value and flavour. Aqueous extract of Mangifera Indica’s leave has been marketed as an antioxidant under the brand name VIMANA. Mango kernel oil finds its applications as an adequate and rational constituent of various cosmetics mainly to get rid of dry skin and frost bites, rashes, blemishes and wrinkles, itching skin, sunscreen wounds and cracks, dermatitis, stretch marks during pregnancy, muscle fatigue, aches and tension. Only 80% of mango fruit is consumed, remaining 20% of mango is utilised for the production of various valuable products such as chutneys, nectar, canned stuff, pickles and mango puree. Mango kernel oil is regarded as an alternative to cocoa butter an essential part of confectionaries and chocolates.

 Currently, mango kernel oil is being utilised for the production of Vanaspati, milk powder, health boosters, cookies, baking tray coating, dairy whiteness, cakes, muffins, cake moulds, frozen desserts, cream products, milkshakes and ice creams. Mango has potential applications in the cosmetic industry as sunscreen, base and shaving cream. Copper, zinc and selenium are the existing minerals within mango. Mango kernel oil is effectively efficient for the storage of oil and fat due to its longer induction period and higher total phenolic contents as compared to other vegetable oils. Due to the high proportion of phytochemicals, carotenoids and ascorbic acid with eye-catching colour and pleasant taste, mango is regarded as the king of fruits. Hence, mango and various value-added products relevant to mango have acquired worldwide popularity.