Development of process for Kesar Mango Powder
Kesar is the main cultivar of Saurashtra region. It is considered as one of the most export potential varieties of mango. The shelf life of Kesar mango is only about 5 to 7 days after maturity. The development of appropriate processing technology will not only enhances the export but also reduces the post harvest losses. Considering these views an experiment to develop process of Kesar mango powder was carried out. The physico - chemical properties of Kesar mango fruits were determined.
Various drying treatments and experimental methods were carried out to suggest the optimum drying condition for getting good quality Hydrated Kesar mango powder. The dehydration characteristics were plotted for different drying methods and treatments considered for the study. Effect of independent variables on drying time, physical & chemical characteristics and sensory quality of powder and its products were studied.
The physical properties, chemical properties and sensory qualities viz., color, flavor, taste, texture appearance and over all acceptability of fresh and six months stored (at room temperature) Kesar mango powder were determined for each treatments and drying methods.
It could be recommended that the dehydration of Kesar mango should be carried out in thin layer forced convection mechanical dryer at 60°c. Drying air temperature and 30m3/min air flow rate keeping 5 or 7 mm thickness of mango slice keeping the quality and cost aspects of dehydrated powder in view as compared to other methods and treatments considered for the study.
Source
Agriculture Sprayers and Dusters by ASPEE Group Of Companies, India. www.aspee.com
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This article is written by Shri Suraj Savaliya of Gujarat Agricultural University, Sardar Krishi Nagar on behalf of ASPEE Agriculture Research and Development Foundation. ASPEE Group of Companies is the leading manufacturer and exporter of Agriculture Sprayers and Dusters
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