Vol. 9, Issue 3 (2020)

Author(s):
B Krishna, AK Banik and S Das

Abstract:
In the present investigation to determine the suitability of mango varieties for amchur (raw mango powder) preparation, five Malda grown mango varieties namely, Mohanbhog, Phunia, Fazli, Bharathi and Ashwina were utilized along with assessment of storage behavior of the end product. During the period of study moisture content, titratable acidity (%), reducing sugars, total sugars, ascorbic acid content, microbial count in the processed product and organoleptic evaluation were conducted from the initial day to 180th day of storage. With the advancement in the length of storage moisture and reducing sugar content and titratable acidity percentage showed a gradual increase upto 180 days of storage. The overall assessment of quality revealed that with respect to conjugal study of all these parameters amchur (raw mango powder) prepared from the variety Mohanbhog proved considerably superior. The maximum overall acceptability score (8.06) also had been gathered by amchur (raw mango powder) manufactured from Mohanbhog variety.