Mango Powder
A dehydrated mango powder has been developed for use in baby foods or reconstituted for beverages in India. The dried mango powder is also used for fruit cakes. It is a common method to peel and slice mangoes and then dry them in the sun. This indigenous practice is prevalent in India.
Mango baby foods are prepared from sulfated mango pulp using several techniques such as drum drying, puff drying, foam-mat drying, and spray drying. Mango slices are blanched in boiling water and then dehydrated in dryers where the temperature and humidity are controlled, the product obtained by the drum-drying process not only maintains all the qualities of a good product, but also retains high percentages of ascorbic acid.
Ascorbic acid is retained better in the freeze dried powder than in the drum dried powder. SO2 in the pulp increases the stability of the ascorbic acid. The drum dried powder has some non-enzymatic browning during storage. The powder produced by the foam-mat drying of mango pulp is inferior in color, flavor, and acceptability to that produced by spray drying.
A reduction in viscosity of mango pulp by pectin enzymatic treatment and then spray drying will result in a good mango powder that is relatively inexpensive. The products have good rehydration capacity and show reasonable retention of flavor and nutrient constituent.
Mango Powder
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