Agriculture Reference
In-Depth Information
natural fruits rich in carotenes is known to protect body
from lung and oral cavity cancers (Anon, 2011).
Mango has been recommended for many traditional
remedies for a number of disorders discussed in this para-
graph; however, it may be noted that the scientific evidence
of such benefits is rather inconclusive. Some of the tradi-
tional remedies for which mango or mango parts/products
are used, especially in Southeast Asia, include indigestion,
blood disorders, skin disorders, gum inflammation, dysen-
tery and diarrhea, weight loss diets, and bilious disorders.
Mangoes are suggested to be good for the kidneys, di-
gestive system of the body and the skin. All parts of the
mango have medicinal uses. Unripe mangoes have oxalic,
citric, malic, tartaric, and succinic acids, which results in
sour taste. As such, it is acidic, astringent, and antiscorbu-
tic. The ripe mango is antiscorbutic, diuretic, laxative, and
invigorating. It tones up the heart muscle, improves com-
plexion, and stimulates appetite. The mango kernel or seed
contains over 8% protein besides other vitamins and miner-
als. Dried mango powder and the bark of the mango tree are
astringent and useful in treatment of many ailments. The
gum is used in dressing kibes (chapped or inflamed area on
the skin) and scabies.
ing given consumers' likeness for ready-to-eat, nutritious
foods.
REFERENCES
Abdelgader MO, Ismail IA. 2011. Application of gum arabic
for coating of dried mango slices. Pak J Nutr 10: 457-62.
Ahmed J, Ramaswamy HS, Hiremath N. 2005. The effect of
high pressure treatment on rheological characteristics and
color of mango pulp. Intl J Food Sci Technol 40: 885-95.
Ajila CM, Aalami M, Leelavathi K, Prasada Rao UJS. 2010.
Mango peel powder: A potential source of antioxidant and
dietary fiber in macaroni preparations. Innovat Food Sci
Emerg Technol 11: 219-24.
Akhtar S, Mahmood S, Naz S, Nasir M, Sultan MT. 2009. Sen-
sory evaluation of mangoes (
Mangifera indica
L.) Grown in
different regions of Pakistan. Pak J Bot 41: 2821-29.
Akhtar S, Naz S, Sultan MT, Mahmood S, Nasir M, Ahmad A.
2010a. Physico-chemical attributes and heavy metal content
of mangoes (
Mangifera indica
L.) cultivated in different
regions of Pakistan. Pak J Bot 42: 2691-702.
Akhtar S, Riaz M, Ahmad A, Nisar A. 2010b. Physico-
chemical, microbiological and sensory stability of chemi-
cally preserved mango pulp. Pak J Bot 42: 853-62.
Allong R, Wickham LD, Mohammed M. 2000. The effect of
cultivar, fruit ripeness, storage temperature and duration on
quality of fresh-cut mango. Acta Hort 509: 487-94.
Andress EL, Harrison JA. 2006.
So Easy to Preserve
. 4th ed.
Athens: University of Georgia Cooperative Extension Ser-
vice. 374 p.
Anon. 2010. Fruit leather.
http://practicalaction.org/
practicalanswers/product_info.php?products_id
=
95
.
Anon. 2011. Mango fruit nutrition facts.
http://www.nutrition-
and-you.com/mango-fruit.html
.
Apichartvorasilp S, Chonhenchob V, Harte BR. 2005. Effect
of polymeric films and modified atmosphere packaging on
quality of fresh-cut mangoes. Paper presented at 43rd Kaset-
sart University Annual Conference, Thailand. p 521-52.
Argaiz A, Lopez-Malo A. 1996. Kinetics of first change on
flavor, cooked flavor development and pectinesterase inac-
tivation on mango and papaya nectars and purees. Fruit
Process 6: 148-50.
Arogba SS. 2001. Effect of temperature on the moisture
sorption isotherm of a biscuit containing processed mango
(
Mangifera indica
) kernel flour. Intl J Food Eng 48: 121-25.
Arogba SS, Ajiboye OL, Ugboko LA, Essienette SY, Afo-
labi PO. 1998. Properties of polyphenol oxidase in mango
(
Mangifera indica
) kernel. J Sci Food Agric 77: 459-62.
Arvind AB, Saftner RA, Abbott JA. 2004. Evaluation of wash
treatments for survival of foodborne pathogens and main-
tenance of quality characteristics of fresh-cut apple slices.
Food Microbiol 21: 319-26.
Ashoush IS, Gadallah MGE. 2011. Utilization of mango peels
and seed kernels powders as sources of phytochemicals in
biscuit. World J Dairy Food Sci 6: 35-42.
SUMMARY
Mango is touted as the “king of fruits” in South Asian coun-
tries. This tropical fruit has always been one of the most
popular, nutritionally rich fruit with unique flavor, aroma,
taste, and health-promoting qualities, making it a choice in-
gredient in new functional foods often called “super fruits”
(Anon, 2011). Beyond fresh consumption—a major market
segment—mangoes are processed into a variety of value-
added products, for example, nectar, puree, juice, juice
concentrate, dried slices and pieces, pickles, leather, and
powder. In addition, the traditional mango processing in
different countries offer a wide range of flavorful products
(sweet, sour, and spicy) in different forms and choices.
Beyond commercially processed products, mango and
its various forms are being used increasingly in culi-
nary applications as fruit salad, mango-flavored ice cream,
other desserts, and relish. Mango processing waste (peel,
seed/kernel), which contains high amounts of many nu-
trients and antioxidant compounds, presents future oppor-
tunities for value-added utilization in functional foods. In
recent years, the growing popularity of mangoes in North
American and European markets has offered more opportu-
nities for trade expansion of this nutritious fruit and its pro-
cessed products. Similarly, growth potential for fresh-cut
mangoes, an underexploited market segment, looks promis-
Search WWH ::
Custom Search