PJB-2019-1057
ASSESSMENT OF PHYSICOCHEMICAL AND SENSORIAL STABILITY OF MANGO MARMALADE USING DIFFERENT MANGO VARIETIES
Muhammad Asif Khan
Abstract
Every year, millions of tons of agriculture-based industrial waste is produced, which is creating major waste disposal problems as well as serious environmental issues. The waste which comes from vegetables and fruits is a rich source of bioactive components, dietary fibers, oils and these are used in the production of various valuable, healthy, nutritious and economical products. Among all the tropical fruits, mango is the most significant and known as the king of all fruits because of its flavor, nutritional and sensory qualities. In a mango waste, 15-20% is a peel waste, which comprises of a large amount of very important and useful antioxidants and phytonutrients. The following study will comprise checking the storage stability of mango peel and checking its nutritional profile in the developed functional product. The mango peel and pulp were evaluated for its proximate contents. Then we made marmalade using different mango varieties peel. Then the proximate test was done on developed mango marmalade. Phenolic contents of marmalades show a decreasing trend with maximum phenols present in T2=90.92 mg GAE/100g. Antioxidant activity of all treatments also shows the same behavior with maximum antioxidants present in T1=74.69 %. The prepared marmalade was then stored for 0, 30 and 60 days to evaluate its sensory and physicochemical behavior. During this span, its color and texture, pH, sugar contents, viscosity, total plate count and water activity were analyzed and sensory evaluation was done. Total sugar content of all treatments increases with time (T2=70.05> T1=52.66 > T4=44.73> T3=35.70). All treatments were liked by the panel but T2 was overall preferred. Their order of overall acceptance were T2=8.00> T1=7.00> T3=6.50> T4=6.00.
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