BIOINFOLET - A Quarterly Journal of Life Sciences

Web of Science
  • Year: 2014
  • Volume: 11
  • Issue: 3b

Value addition of mango (Mangifera indica L.) at domestic level

  • Author:
  • N. Verma, A. Nath, S. Agarwal, K. Kishore D. Dutta, B. Gangwar
  • Total Page Count: 5
  • DOI:
  • Page Number: 880 to 884

Project Directorate for Farming Systems Research, Modipuram, Meerut, U.P.*Directorate of Research on Women in Agriculture, Bhubaneshwar, Odisha

Abstract

Maximum sensory score (8.0) was recorded for cardamom and ginger flavored mango nectar up to 45 days at O°C, RH 50±2%. However, the maximum protein content of 7.7% was recorded in mango bar enriched with moong dal.

Keywords

Mango, bar, nectar, home scale, sensory, physico-chemical