Results 11 to 20 of about 4,652 (189)
Developing mango powders by foam mat drying technology
Food Science & Nutrition, 2023 AbstractUsing mango purée from overripe mangoes to produce powders helped to solve agricultural product stagnation. The research investigates the effect of thickening additives, convection drying, and heat pump drying on bioactive compounds such as total phenolic content (TPC), total flavonoid content (TFC), color, and solubility of the final product ...
Trần Thị Yến Nhi +7 more
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QUALITY OF ICE MILK SUPPLEMENTED WITH MANGO'S PEELS POWDER [PDF]
Menoufia Journal of Food and Dairy Sciences, 2020 The effect of incorporated mango's peels powder on the physical, chemical and sensory properties of ice milk were studied. 5 ice milk batchy were prepared by adding 0.0, 0.5, 1.0, 1.5 and 2.0% mango's peel powder. Obtained results indicated that adding mango's peel powder to ice milk mixes increased the specific gravity and weight per gallon, while did
K.M.K. Kebary +3 more
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Powder Qualities of Foam-Mat Dried Mango
Trends in Sciences, 2023 The objectives of this study are to demonstrate powder qualities of foam-mat dried mango using different foaming agents and then compare mango powder qualities of foam-mat drying method to that of the studies in other drying methods. Fresh puree of Mahajanaka mango (Mangifera indica L.) grown in the north of Thailand is mixed with glyceryl monostearate
Pahol Sansomchai +2 more
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Agrointek, 2022 Mango, including the type of Gedong gincu, is a seasonal fruit. This condition causes the number to be abundant during the harvest season but will become scarce in the months afterward.
Devry Pramesti Putri +5 more
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Mango peel ingredient as salt and phosphate replacement in chicken breast marinade
International Journal of Food Studies, 2020 Whole mango peel powder and fibre extracted from mango peel were investigated as potential ingredients to replace salt and phosphate in chicken marinade. Whole mango peel powder possessed higher water absorption capacity than mango peel fibre, 4.57%
Sunisa Roidoung +2 more
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Formulation and quality evaluation of instant mango drink powder
Food Research, 2020 The study was conducted to develop a healthy instant mango drink powder and to compare its nutritional facts with commercially available mango drink powder. For this purpose, ripe Amropali mangoes were collected from a local source. After drying the mango pulp in a cabinet dryer, three formulations were prepared to compare with a locally available ...
Shireen Akther +5 more
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International Journal of Horticultural Science, 2022 Mango (Mangifera indica) is an important fruit served to customers as fresh-cut fruit, juice, ice cream and yogurts in many fruit juice joints, restaurants and hotels in Ghana. However, the crop’s highly seasonal and perishable nature is a challenge for food processors and farmers.
V. O. Edusei +4 more
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Changes in the physical properties and specific mechanical energy of corn-mango peel extrudates
CyTA - Journal of Food, 2020 A corn-mango peel blend was processed using a laboratory-scale single-screw extruder, which led to the determination of the apparent density, yellowness, and specific mechanical energy of the extrudate.
Mazween Mohamad Mazlan +6 more
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Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries
Agriculture, 2021 Postharvest losses of mango fruit in a number of developing countries in Africa and Asia have been estimated to be as high as over 50%, especially during the main harvest season.
Willis O. Owino, Jane L. Ambuko
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International Journal of Food Properties, 2020 This study aimed to determine the effects of different drying methods on the physicochemical properties of mango powders (Amropali cultivar) and its reconstituted products.
Shireen Akther +5 more
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