Mango is one of the popular fruits in the world due to its attractive color, delicious taste and excellent nutritional properties. Known for its sweet fragrance and flavor, the mango has delighted the senses for more than 4000 years. A celebrated fruit, mango, now produced in most of the tropical parts of the globe.

Monday, July 12, 2021

Mango nectar

Mango contains high amounts of β-carotene, a well-known carotenoid, which is responsible for the typical yellow color of the mangoes.

The raw fruits are utilized for products like pickles, mango sauce, amchoor and green mango beverage; whereas ripe fruits are consumed as pulp, juice, nectar, squash, mango leather, frozen and canned slices, jam, ready-to-serve beverages, mango puree, mango cereal flakes, mango powder, mango toffee, and mango fruit bars.

Mango nectar is one of the most preferred mango products, which is produced by mixing the puree with citric acid, sugar and water to a prescribed Brix/acid ratio, dependent upon raw material and desired use. Aromatic substances, volatile flavor components, pulp and cells all of which shall be recovered from the same kind of fruit and to be obtained by suitable physical means may be added.

What is fruit nectar? Fruit nectars are beverages having a high content of fruit ingredients, sugar and acid. The production of fruit nectars is of great importance in fruit juice industry.

They are prepared from fruits which are not suitable for direct processing into juice that is fruits the color pigment and flavors constituents of which are bound mainly to pulp particles and their pulpy or cloudy preparations are too thick to be drinkable.

Mango nectar constitutes the major item, followed by mango chutney, pickles, and mango slices in brine. Commercial production of mango nectar involves thermal processing such as pasteurization. Thermal processing is performed with the objective to prevent microbial spoilage, enzymatic browning and also to extend its shelf life.
Mango nectar

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