Agriculture Reference
In-Depth Information
recipe contains prepared mango flesh, water, sugar, vinegar,
salt, ginger, garlic, chili powders, cinnamon and raisins. A
general process outline for mango chutney production is
shown in Fig. 15.5.
the past, animal feeding has been the usual application of
these wastes, however, lately, the value-added utilization of
mango processing wastes is being explored on an increasing
scale.
The mango seed/kernel is a rich source of bioactive com-
pounds that can be used as nutraceuticals and/or natural an-
tioxidants in functional foods (Balasundram et al., 2005).
Mango seed/kernel, owing to its higher contents of fiber and
proteins, can be potentially used as a filler or extender in a
variety of food applications (Balasundram et al., 2005). The
composition of mango kernel supports its use in compos-
ite flour technology (Arogba et al., 1998; Arogba, 2001).
It has around 10-12% oil contents, and after oil extrac-
tion, the resultant material can be used in composite flour
formulation with wheat, one of the eight principal cereal
crops of world, in various proportions (Vergara-Valenciaa
et al., 2007).
The peel constitutes about 15% of the fresh fruit and
concentrated with various bioactive compounds (phenolics
and carotenoids) shown to protect against degenerative dis-
eases like cancer, cardiovascular diseases. Berardini et al.
(2005b) reported extraction of a number of phenolic com-
pounds from mango peel (Table 15.3). Because a high per-
centage of the phenolic compounds can be degraded during
the extraction of the peels, more investigations into the op-
timization of the extraction parameters are highly desirable
to improve the yield of polyphenols. After mango process-
ing, the peels have to be dried immediately because they
are prone to rapid enzymatic pectin degradation and micro-
bial spoilage (Berardini et al., 2005b). Mango peels have
been shown to be a rich source of flavonol O- and xanthone
C-glycosides, gallotannins and benzophenone derivatives
(Berardini et al., 2005a). Mango peel can also be exploited
for pectin extraction; a screening of 14 mango cultivars
demonstrated the content and the degree of esterification of
mango peel pectins to range from 12% to 21% and from
56% to 66%, respectively (Berardini et al., 2005a).
Ajila et al. (2010) incorporated mango peel powder
(MPP) into macaroni to enhance the nutritional quality of
macaroni without affecting its cooking, textural, and sen-
sory properties. At 7.5% MPP addition level, the total di-
etary fiber, polyphenols, and carotenoids contents increased
from 8.6% to 17.8%, 0.46 to 1.80 mg/g, and 5 to 84 μg/g,
respectively. A significant improvement in product firm-
ness and antioxidant contents were also reported at same
substitution level.
Ashoush and Gadallah (2011) studied the effect of MPP
at different wheat flour replacing levels (5%, 10%, 15%,
and 20%) and mango kernel powders (MKP) at (20%, 30%,
40%, and 50%) on the rheological, physical, sensory, and
Mango jam and jelly
Jams, jellies, and marmalades are collectively known as
preserves and are semisolid gels each made using the same
process. The process for making mango jam is typical of
many other fruit jams and is made from fruit pulp, with
added sugar, pectin, calcium chloride, and citric acid. Jelly
is a clear or translucent fruit spread made from sweetened
fruit juice and set using naturally occurring pectin. Jelly
can be made from sweet, savory, or hot ingredients. It is
made by a process similar to that used for making jam, with
the additional step of filtering out the fruit pulp after the
initial heating. It is important not to attempt to force the
straining process, for example, by squeezing the mass of
fruit in the muslin, or the clarity of the resulting jelly will
be compromised.
Mango pickles
Mangoes are processed at two stages of maturity, green or
ripe. Green fruit is used to make chutney, pickles, curries,
and dehydrated products. The green fruit should be freshly
picked from the tree. Fruit that is bruised, damaged, or that
has prematurely fallen to the ground should not be used.
A general process outline for mango pickle production is
shown in Fig. 15.5.
There are two classifications of pickles: salt pickles and
oil pickles. They are processed from whole and sliced fruit
with and without stones. Mango pickles vary mainly in the
proportions and kinds of spices used in their preparation.
The basic recipe for the preparation mango pickle in oil
contains mango pieces (250 g), salt (60 g), oil (30 g), chili
powder (20 g), mustard powder (30 g), turmeric powder
(2-4 g), and fenugreek seeds (2-4 g). The ingredients are
mixed together and filled into wide-mouthed bottles. Three
days later, the contents are thoroughly mixed and refilled
into the bottles. Extra oil is added to form a 1-2 cm layer
over the pickles.
Utilization of mango processing waste
Depending on the mango cultivar and fruit size, the ed-
ible pulp makes up 33-85% of the fresh fruit, while the
peel and the kernel amount to 7-24% and 9-40%, re-
spectively (Wu et al., 1993). Larrauri et al. (1996) re-
ported that the by-products of industrial mango process-
ing may amount to 35-60% of the total fruit weight. In
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