Development and evaluation of food products incorporated with Carabao Mango (Mangifera indica var. carabao) pulp powder

 Rowena Valerio, Alvin James Gonzales, Adrian Perdio

 

 

Abstract

 

The study focused on the development and evaluation of Carabao mango pulp powder and its applications in food formulations. The study detailed the physical and nutritional characteristics of the developed powder, conducted evaluations of the resulting food items for both sensory appeal and nutritional content and determined their shelf life and cost-effectiveness. The findings revealed that the powder retained crucial pulp qualities and remained stable during six months of room temperature storage, with a yield of 20%. The substantial reduction in volume while preserving essential nutrients offered practical logistical benefits. The powder could be efficiently rehydrated and easily integrated into various food formulations. Products developed using the powder demonstrated nutritional quality comparable to similar market offerings and garnered high sensory acceptance. Incorporating the powder enhanced the sensory attributes of the products, as evidenced by experiments. Most items exhibited stability over an extended storage period, and cost estimates indicated competitive pricing in the market.

 

Keywords: Mango, Proximate composition, Sensory properties, Sensory shelf-life estimation, Mango processing, Mango powder 


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