Development and Processing of Instant Mango Pulihora Mix and Its Shelf Life Studies

Authors

  • V. Sandeep Goutham  Post Graduate Student, Department of Food Technology, University College of Technology (A), Osmania University, Hyderabad, Telangana, India
  • V. Bhasker  Associate Professor, Department of Food Technology, University College of Technology (A), Osmania University, Hyderabad, Telangana, India

Keywords:

Sensory, Nutritive values, Cost analysis, Shelf Life studies.

Abstract

Formulation of instant Raw Mango Pulihora Mix with incorporation of dried raw mango powder. On various trails of instant raw mango pulihora mix to make convenient pre mix which is easy to prepare instantly, and rich in Vitamin C (Ascorbic acid) .Since Mango (Mangifera indica) is one of the most seasonal fruit of tropical and subtropical countries .By drying mango into fined powder form it can be used throughout the year and asses the physio chemical properties for the product. In the present studies has been conducted on three various trails changing the ratios of the ingredients. Based on the sensory evaluation and nutritive value trail 2 is the best suitable product in the various aspects such as sensory, nutritive value, cost analysis and shelf life studies.

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International Journal of Scientific Research in Science and Technology

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Published

2018-06-30

Issue

Volume 4, Issue 8, May-June-2018

Section

Research Articles

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How to Cite

[1]
V. Sandeep Goutham, V. Bhasker, " Development and Processing of Instant Mango Pulihora Mix and Its Shelf Life Studies, International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 4, Issue 8, pp.70-75, May-June-2018.