Value addition through blending in Langra mango pulp for β-carotene

Abstract

A study was undertaken to note the effect of different proportions of mango and carrot pulp to enhance the level of β-carotene and quality of Langra mango pulp. The blend of (50:50) Langra and Dashehari having carrot pulp in the proportions of 50:50:0, 45:45:10, 40:40:20, 35:35:30, and 30:30:40 were tried. The proportion of 40:40:20 was found to be for enrichment of β-carotene and good colour, without change in mango flavour and taste in the blend after storage.