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Standardization, chemical characterization and storage studies of an instant pulihora mix based on raw mango.

Prabhakara Rao, P. G. and Narsing Rao, G. and Nagender, A. and Jyothirmayi, T. (2012) Standardization, chemical characterization and storage studies of an instant pulihora mix based on raw mango. Indian Journal of Traditional Knowledge, 11 (1). pp. 90-95.

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Abstract

Raw mangoes were dehydrated, powdered and mixed with other selected processed spice ingredients to obtain an instant pulihora mix (IPM). The instant mix was found to contain protein and fiber contents of 13.2 and 5.6%, respectively. The mix was a rich source of total polyphenols (636 mg/100 gm) and phosphorous (238 mg/100gm). The mix was found to be a good source of linoleic acid (6.62%). During storage, the free fatty acid and peroxide contents increased from 0.08 to 0.28% and 4.42 to 44.3 meq/kg of fat, respectively. Sorption isotherm revealed that IPM possessed non-hygroscopic nature though it contained 25% of the dehydrated raw mango powder. The critical moisture content of the mix was 12.95% which equilibrated at 65% relative humidity. Sensory analysis of the IPM reconstituted with cooked rice scored ‘good’ (7.7) even after a storage period of six months.

Item Type: Article
Uncontrolled Keywords: Mango, Pulihora mix, Physico-chemical analysis ERH studies, Fatty acid composition Sensory evaluation
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 06 Tropical food
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Nov 2012 06:25
Last Modified: 15 Nov 2012 06:25
URI: http://ir.cftri.com/id/eprint/10998

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