Vol. 6, Issue 6 (2018)
Evaluation of various varieties for processing and storability of ready-to-serve unripe mango beverage (Pana)
Author(s): Romila Xess, Prabhakar Singh and HG Sharma
Abstract: The present investigation was undertaken to evaluate ten cultivars of mango for preparation of ready to serve unripe mango beverage pana. The cultivars differed significantly in terms of fruit weight and content of pulp, peels and stone. Variations in pH content of TSS, acidity, ascorbic acid, reducing, non-reducing and total sugars among treatment was found. A critical analysis of physical composition of mango fruits revealed that maximum fruit weight and pulp weight was recorded 380g and 266.76g, respectively, from Kakna (local) which was 70.2 per cent of the total fruit weight. The parameters seed weight and non-edible waste in mango fruit were recorded 74.17g and 155.52g respectively. The calculated value of these two parameters are 19.51 per cent and 40.92 per cent, respectively of total fruit weight, whereas pulp: seed ratio was calculated 4.38g maximum for Dashehari. Among the chemical composition the maximum value of total soluble solids (TSS) was recorded 22 0Brix from Mallika. The maximum value of total sugar and non-reducing sugar content was recorded 17.81 per cent, 13.81 per cent respectively from Mallika The maximum value of ascorbic acid content was recorded 56.34 mg/100ml from Langra. Total titrable acidity was recorded 0.35 per cent from totapari whereas, pH value was also recorded 3.75 in the fruit sample. Among various treatment tried in this investigation, Pana prepared from treatment T10 (Totapari) recorded highest organoleptic score with respect to aroma, taste and overall acceptability.
Pages: 433-438 | 429 Views 62 Downloads
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How to cite this article:
Romila Xess, Prabhakar Singh, HG Sharma. Evaluation of various varieties for processing and storability of ready-to-serve unripe mango beverage (Pana). Int J Chem Stud 2018;6(6):433-438.
