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Strained baby foods. Part II. Drying of strained mango pulp and mango custard.

Siddappa, G. S. and Ranganna, S. (1961) Strained baby foods. Part II. Drying of strained mango pulp and mango custard. Food Science, 10 (2). pp. 37-40.

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Abstract

Mango pulp may be dried either by drum drying or freeze drying. The drum dried product is, however, thin and papery in texture and rather difficult to powder. The mango custard blend, however, gives, on drum drying, a product which is crisp in texture, powders easily and has all the characteristic properties of a good powder. The retention of ascorbic acid and beta-carotene in the dried product is quite high. There is very little of non-enzymatic browning. The product, however, retains about 10 per cent of residual sulphur dioxide when it is prepared from. sulphited pulp. The retention of ascorbic acid is more in freeze drying than in spray drying.

Item Type: Article
Uncontrolled Keywords: Mango pulp, drum drying, freeze drying, mango custard
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Jul 2016 12:09
Last Modified: 27 Jul 2016 12:09
URI: http://ir.cftri.com/id/eprint/5516

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