Department of Food Science and Nutrition, College of Home Science, CSK Himachal Pradesh Krishi Vishvavidalaya, Palampur-176062, India
* Author for correspondence: E-mail: asandal@rediffmail.com
Online published on 16 January, 2012.
Evaluation of local mango fruit (Desi aamb) for preparation of squash, RTS beverage and jam was carried out. The prepared products were evaluated for their chemical characteristics at different storage intervals i.e., 0, 25, 50, 75 and 100 days. The TSS, pH, ascorbic acid, α-carotene and total and non-reducing sugars decreased with the increase in storage period whereas acidity and reducing sugars increased. Further studies revealed that overall acceptability slightly decreased after storage of 100 days.
Quality evaluation, products, storage, local mango
