BIOINFOLET - A Quarterly Journal of Life Sciences

Web of Science
  • Year: 2010
  • Volume: 7
  • Issue: 2

Effect of Maltodextrin and Tricalcium Phosphate on Sensory Qualities of Dried Mango Pulp

  • Author:
  • G.B. Suryawanshi1, A.N. Makwana1, K.S. Sanap2, B.K. Sakhale3, G.R. Pandhre3
  • Total Page Count: 3
  • DOI:
  • Page Number: 181 to 183

1Department of Horticulture, Junagadh Agriculture University, Junagadh, (362001), Gujarat.

2Department of Horticulture, Mahatma Phule Krishi Vidyapeeth, Rahuri, Maharashtra.

3Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad, Maharashtra.

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Abstract

Attempts were made in the present investigation to study the effect of maltodextrin and tricalcium phosphate on sensory qualities of dried Kesar mango pulp during storage. The pulp blended with 20% Maltodextrin and 1.0% tricalcium phosphate and stored for five months at ambient temperature was found significantly superior with respect to the almost all sensorial quality attributes.

Keywords

Mango pulp, maltodextrin, tricalcium phosphate, sensory parameters