Pulp extraction has been found to be one of the most efficient methods of fruit preservation. Mango pulp can be consumed freshly, blended with other juice to form fruit jams or it can be evaporated to form concentrates. These products have a great potential in beverage and other food industries for export and foreign exchange earnings.
Fully matured mangoes are harvested, quickly transported to the fruit processing plant, inspected and washed. Fully ripened mango fruits are then washed, blanched, pulped, deseeded, centrifuged, homogenized, concentrated when required, thermally processed and aseptically filled maintaining sterility.
The production of pulp requires extraction of juice with the crushing of membranes of the fruit which contains juice and then processing it to make it a thick paste.
The preparation process includes cutting, destoning, refining and packing. In case of aseptic product, the pulp is sterilized and packed in aseptic bags. The refined pulp is also packed in cans, hermetically sealed and retorted. Frozen pulp is pasteurized and deep-frozen in plate freezers.
Mango pulp preservation and storage is important for the industry for converting it into various products based on market demand.
Mango pulp retains most of the nutrients of fruit and thus preferred in various food and beverage products. Studies have reported that mango pulp and peel contain high dietary fiber (DF). DF plays an important role in many physiological processes in the prevention of illnesses such as constipation, hypertension, liver cirrhosis, diabetes, cancer, and others.
Pulp is used for the production of jams, marmalades, jellys, sweets, drinks and fillings of baked goods.
Mango pulp
