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

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Published

2010-12-31

Keywords:

Mango and carrot, value addition, β-carotene, sensory score.
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Issue

Vol. 67 No. 04 (2010): Indian Journal of Horticulture

Section

Articles

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Copyright (c) 2010 Indian Journal of Horticulture

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • N.V. Phong Division of Post Harvest Technology, Indian Agricultural Research Institute, New Delhi 110 012
  • V.R. Sagar Division of Post Harvest Technology, Indian Agricultural Research Institute, New Delhi 110 012
  • S.K. Singh Division of Post Harvest Technology, Indian Agricultural Research Institute, New Delhi 110 012

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.

How to Cite

Phong, N., Sagar, V., & Singh, S. (2010). Value addition through blending in Langra mango pulp for β-carotene. Indian Journal of Horticulture, 67(04), 478–481. Retrieved from https://journal.iahs.org.in/index.php/ijh/article/view/1821

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