Pectin in mango

Mango skin contains 10-15% pectin, which is extracted and used for the preparation of jellies. Pectin has a high value which widely useful as a stabilizer in the manufacture of jam, marmalade, jelly, and fruit juice, useful in gel formation, as well as diarrhea medicine.

Chemically pectin consists of long unbranched chains of polygalacturonic acid with carboxylic group partially esterified with methyl alcohol.

Pectins are complex colloidal acid polysaccharides. Pectic substances have high molecular weights and can be classified into four groups: protopectin, pectic acid, pectinic acid and pectins.

The major constituent of pectin molecules is poly (1-4)-α-D-galacturonan, which contains carboxyl groups presenting in either free acid or methyl ester forms. It has an important role in determination of pectin solution properties and affects the texture and structure on pectin gel formed.

The result of dividing esterified carboxylic acid units into total carboxylic acid groups in the pectin chain has been defined as the degree of esterification (DE). The DE value of pectin is an important functional property that significantly influences its commercial use as a gelling or thickening agent.

Based on the degree of esterification (DE) it can be divided into two types: high methoxyl pectin (HM pectin) which have DE more than 50% and low methoxyl pectin (LM pectin) which have DE less than 50%.
Pectin in mango

Utilization of mango peel

Mango peel, which is a by-product obtained during processing of mango products such as mango pulp and amchur, is currently discarded and thus causing environmental pollution.

The peel is a very good source of some nutrients such as sugars, pectin, protein and fiber. The quality of such pectin on a jelly grade basis was comparable with of pectin obtained from citrus waste.

The peel constitutes about 15% of the fresh fruit and concentrated with various bioactive compounds (phenolics and carotenoids) shown to protect against degenerative disease like cancer, cardiovascular diseases.

There is a tremendous scope for utilization of mango peel as a carbon source for fermentation. Mango peel can be used for the production of fungal protein, carboxymethylcellulas, and poly- galacturonase by fungi.

The peel and pulp portion left over after juice extraction was utilized to manufacture juice, nectar etc, by pectic enzyme treatment.

Mango peel powder can be incorporated into macaroni without affecting its cooking, textural and sensory properties.

Mango peel juice and waste also can be used as a molasses for cattle and also for fermentation into alcohol etc. The dried peel meal can be incorporated in cattle feed.
Utilization of mango peel

The use of mango powder

Mango powder mainly used as a beverage base or flavoring, is prepared by drying mango puree using one of the following methods:  spray drying, vacuum drying, or drum drying.

In Rajasthan India, the people there use mango powder, a suitable substitute for tomatoes.

When cooked, mango powder, which is known as amchur in Hindi, gives a mild, sweet and tangy flavor. Amchur is tart, light brown in color and used mainly for pickling and sometimes in stir-fries and curries.

In Indian it’s very common to sprinkle a combination of salt, mango powder, black pepper and lemon over regular fruits, such as chopped apples, pears and/or bananas.

Dehydrated mango powders can be reconstituted into juice and used as a base for preparation of products like beverages and baby foods.
The use of mango powder

What is amchur?

Amchur slices are raw mango slices that are dried and preserved and are used to add sharpness to some dishes in place of tamarind or lemon juice.

It is also used as a souring agent in snacks or meat tenderizing in Indian cooking.

Slices are used in gravies, curries and chutneys and launjis. It is essential flavour in chaat masala. Chaat masala is a popular spice bend used mostly in the northern part of India, is usually made by grinding amchur, dried ginger, black pepper and coriander.

Amchur slices that are powdered are easier to use in cooking as the flavour disperses evenly in the dish. When cooked, the powder gives a mild, sweet, and tangy flavour.

In north India amchur is used as souring agent in samosas filling, and some vegetables like okra, butter gourd and yams.
What is amchur?

Fruit of Mango

Fruit of Mango
India contributes about 64% of the world production of mangoes. The mango fruit is highly perishable, highly susceptible to disease, extremes of temperature and physical injury, and international trade in mango has been limited.

However, a number of products, such as canned mango pulp, juices, nectar, splash, beverage jam, chutney pickle, mango leather and raw mango powder, are routinely prepared .

Mango is one fruit that is processed and used at almost every stage of its growth.

Raw mango fruit is mainly use for the preparation of raw mango powder, chutney and pickle.

Mango puree made from ripe mango is one of the most important processed products which finds further utilization in various other products, such as nectar, squash, jam, and ready to serve beverages.

Puree is canned for long term storage and marketing worldwide.

Mango pulp can also be preserved using 350-700 ppm of sulfur dioxide but there are reservations among consumers towards sulfited foods due to objectionable odor and acidity.

Mangoes fruit beverage are very nutritive drinks and are extremely popular in India and other Asian countries.

Mango beverage with 20% puree in the formulation and 20 Brix taste very sweet so most of these mango drinks are adjusted to only 15 Brix, because less than 15% puree adversely affects the color and flavor of the mango beverages during storage.

Mango being rich in a desirable strong flavor of its own, lends itself to be blended with a number of other fruit for the preparation of fruit juice cocktails.

Blends of mango puree with papaya, orange, kinnow, apple, guava, pear and apricot could be used in many foods.

Peeled slices or cubes obtained from ripe or semiripe mango fruits can be preserved in sugar syrup.

Mango leather another popular product is prepared by drying mango pulp to final moisture content of about 15 %. Pectin when used at a rate of 0.5 to 0.75% improves the texture of mango leather.
Fruit of Mango