Production Process of a Nutritional Drink from Mango (Mangifera indica)

The aim of study was to determine optimal formulation and microwave parameter to pasteurize mango juice products to maintain the most nutrients and organoleptic level. Raw material and drinking product were assessed for properties including vitamin C content (mg/100ml), total polyphenol content (mgGAE/100ml) and antioxidant activity (% free radical scavenging ability). Besides, factors influencing the quality of mango juice including material to water ratio (w/w), material to syrup ratio (w/w), citric acid content (w/w), microware power (watt) and microware time (minutes) was examined. As a results, the mango:water dilution ratio as 1:2 (w/w); rate of mango:syrup as 1:2 (w/w); citric acid content as 0.3% (w/w); microwave power as 400 watt and microwave time of 3 minutes were suitable for achieving product with good nutritional and sensory quality. At these conditions, vitamin C content was 8.42 mg/100ml, total polyphenol content was 47.543 mgGAE/100ml, and DPPH free radical activity was 11.191%. The results also justified the role of mango as a new ingredient in beverage industry and suggested using microwave to pasteurize as an appropriate method for manufacturing drinking products from fruit.

Physicochemical characteristics and fatty acid composition of kernels oil from four mangoes varieties (Mangifera indica) (Kent, Brooks, Keitt and Amelie) harvested, processed in North of Cote d’Ivoire

Mango seeds are discarded as waste after the extraction of mango juice. This study aims to valorise the kernels oils of mango (Mangifera indica). In this study, the kernel of four mango varieties (Amelie, Brooks, Kent and Keitt) that are grown and processing in north of Cote d’Ivoire investigated were used. The oils of these kernels were extracted by Soxhlet at 80 °C. Their physicochemical properties were determinate using standard methods. Physicochemical properties of the kernels oil were: specific gravity, 0.80±0.08 to 0.93±0.01; refractive index (50 °C), 1.43±0.07 to 1.47 ± 0.10; iodine value, 44.84 ± 0.05 to 59.41 ± 0.03 g I2 /100 g; peroxide value, 0.50 ± 0.00 to 1.90 ± 0.00 meq.O2/kg; acid value, 2.00 ± 0.00 to 7.65 ± 0.01 mg of KOH/g and saponification value, 167.53 ± 0.04 to 188.44 ± 0.04 mg KOH/g. Results revealed that these kernels oil contained a significant presence of oleic (31.14 ± 0.27 to 37.19c ± 0.23) and stearic (20.11 ± 0.12 to 40.43 ± 0.03) fatty acids. All these interesting characteristics confirm their usefulness for different nutritional and industrial applications.

Effect of Blending Ratio of Mango Juice on Physicochemical and Sensory Acceptability of Soya Yoghurt, Southern Ethiopia

This study was conducted on effect of blending ratio of mango juice on physicochemical and sensory acceptability of soya yoghurt. To evaluate physicchemical (PH, TSS and titrateble acid) and sensory acceptability (color, taste, flavor, mouth feel and overall acceptability), four formulations of soya yoghurt samples were prepared from blending ratio of 100:0% (S1 ), 90:10% (S2 ), 80:20%(S3 ), 70:30% (S4 ) soya yoghurt and mango juice, respectively. Designs of the study were Completely Randomized for physicochemical properties and randomized complete block design for sensory acceptability with four treatments and three replications. Physicochemical properties (PH and TSS) of soya yoghurt samples had shown significant difference (p< 0.05) in mean scores, but titrateble acid of soya yoghurt samples had not shown significant difference (p<0.05) in mean scores when the amount of mango juice were increased in blending ratio. Sensory acceptability of soya yoghurt samples were increased as increase the amount of mango juice in blending ratio except color when panelists were evaluated. Soya yoghurt sample four (S4 ) had highest mean scores of sensory acceptability (flavor = 4.65, taste = 4.53, mouth feel = 4.37 and overall acceptability = 4.93) as compared to other soya yoghurt samples. Control (S1 ) soya yoghurt sample had highest mean score (4.67) of color than other soya yoghurt samples. Based on result of this study, soya yoghurt sample four (S4 =70% soya yoghurt: 30% mango juice) was recommended to increase sensory acceptability of soya yoghurt that is important for milk intolerance children. Further study will be needed on nutritional composition of soya yoghurt samples blended with mango juice.