Open Access Subscription Access
Open Access Subscription Access
Development of Mango Extrudates by Extrusion Processing
Fruits and vegetables are an important nutritional requirement for human beings as these foods not only meet the quantitative needs to some extent but also supply vitamins and minerals, which improve quantity of our diet and maintain health. It is, therefore, necessary to make them available for consumption throughout the year in processed form. Drying is the oldest method for preserving food as it controls microbial growth, reduces size of food, thus, providing it good storage and packaging properties. Fruits and vegetables selected for drying should be of the best quality- fresh and ripe. To dry them successfully these should have good rheological and textural properties. The good quality fresh mangoes were procured from the market, washed, peeled and processed to get the pulp. The mango kurkure made from roasted wheat and barley was uniform in texture, lacked crispiness and gave good flavour.
Mango extrudate, Flavour, Texture, Extruder, Mango pulp
- Akdogan, H. and Mchugh, T.H. (1999). Twin screw extrusion of peach puree: Rheological properties and product characteristics. J. Food Proc. Preserv., 23(4): 285-305.
- Akhtar, S., Naz, S., Mahmood, S., Nasir, M. and Ahmad, A. (2010). Physico-chemical attributes and heavy metal content of mangoes (Mangifera indica L.) cultivated in different regions of Pakistan.Pakistan J. Bot., 42(4): 2691-2702.
- Alam, M.S., Kumar, S. and Khaira, H. (2015). Effects of extrusion process parameters on a cereal-based readytoeat expanded product formulated with carrot pomace. Cereal Foods World , 60 (6) : 287-295.
- Altan, A., McCarthy, K.L. and Maskan, M. (2008). Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions. J. Food Engg., 89(1):24-32.
- Bhople, S., Singh, M. and Thakur, S.(2017). Effect of process and machine parameters on physical properties of extrudate during extrusion cooking of rice, ashwagandha powder and spinach powder blends. Internat. J. Chem. Stud., 5 (6) : 1657-1662.
- Camacho-Hernandez, I.L., Zazueta-Morales, J.J., GallegosInfante, J.A., Aguilar-Palazuelos, E. , Rocha-Guzmán, N.E., Navarro-Cortez, R.O., Jacobo-Valenzuela, N. and Gómez-Aldapa, C.A. (2014). Effect of extrusion conditions on physico-chemical characteristics and anthocyanin content of blue corn third-generation snacks. CyTA - J. Food,12 (4): 320-330. DOI: 10.1080/19476337.2013.861517.
- Khanal, R.C., Howard, L.R., Brownmiller, C.R. and Prior, R.L. (2009). Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace. J. Food Sci., 74(2):52-58.
- Lohani, U.C. and Muthukumarappan, K. (2017). Effect of extrusion processing parameters on antioxidant, textural and functional properties of hydrodynamic cavitated corn flour, sorghum flour and apple pomace based extrudates. J. Food Proc. Engg., 40 (3) e12424.
- Mchugh, T.H. and Huxsoll, C.C. (1999).Extrusion processing of restructured peach and peach/starch gels. LWT- Food Sci. & Tech., 32(8) : 513-520.
- Ruiz-Armenta, X.A., Zazueta-Morales, Jose de Jesus, AguilarPalazuelosa, E., Delgado-Nieblasa, C.I., López-Diaza, A., Camacho-Hernández, I.L., Gutiérrez- Dorado, R. and Martínez-Bustos, F. (2017). Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process. Cyta – J. Food, 16(1): 172–180.
- Saxena, R. and Arora, V.P.S. (1997). Consumers of processed fruit and vegetables products. An analysis of buying behaviour. Indian Food Industry, 16(3): 25-36.
- Selani, M.M., Brazaca, S.G.C., dos Santos Dias, C.T., Ratnayake, W.S., Flores, R.A. and Bianchini, A. (2014). Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement. Food Chem., 163 : 23-30.
- Singha, P. and Muthukumarappan, K. (2018). Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions. Food Sci. & Tech. Intl., 24(5) : 447-462.
- Srinivasan, N., Elangovan, S. and Chinnaiyan P. (2000). Consumer perception towards processed fruit and vegetables products. Indian Econ. Panorama,10(3):11-12.
- Thind, K.K., Grewal, K.S. and Bakshi, A.K.(2002). Method of preparation and keeping quality of reconstituted skim milk based mango beverage. Beverage & Food World, 29(8): 60-62.
- Tovar-Jimenez, X., Caro-corrales, J., Gomez-Aldapa, C.A., Zazueta-Morales, J., Limon-Valenzuela, V., CastroRosas, J., Hernandez-Avila, J. and Aguilar-Palazuelos, E. (2015). Third generation snacks manufactured from orange by-products: physico-chemical and nutritional characterization. J. Food Sci. &Tech., 52(10):6607-6614.
- Vijayanand, P., Deepu, E. and Kulkarni, S.G. (2015).Physicochemical characterization and the effect of processing on the quality characteristics of Sindura, Mallika and Totapuri mango cultivars. J. Food Sci. & Tech., 52(2):1047-1053.
- White, B.L., Howard, L.R. and Prior, R.L.(2010).Polyphenolic composition and antioxidant capacity of extruded cranberry pomace. J. Agric. Food. Chem., 58(7): 4037-4042.
- APEDA (2010) Available from http://www.apeda.in/agriex change/Market%20Profile/one/MANGO.aspx.
- Food and Agriculture Organization (1995). Fruit and vegetable processing, FAO Agricultural Services.
- Food and Agriculture Organization (2009). Available from www.fao.org.
Abstract Views: 309
PDF Views: 0