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
