Technologies on Mango

91

Mango Jam
Country: India
Category: Processing
Technologies Detail : To prepare mango jam, pulp from dehydrated mango slices was heated with an equal quantity of sugar to 65-68°B and citric acid was added at the end to get 0.6-0.7% acidity in the final product score for colour and flavour.
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92

Mango toffee
Country: India
Category: Processing
Technologies Detail : Mango toffee can be prepared from mango pulp, with other additives according to the following recipe, mango pulp: 53kg, sugar: 30kg, glucose: 4kg, skim milk powder: 8kg and hydrogenated fat: 5kg with essence and colour of suitable choice in required quantities. The fruit pulp is first concentrated in a steam jacketed kettle to about one third of its original volume. The other ingredients are then mixed and cooked to a final weight equal to about 1.2 times that of fresh pulp taken. Flavouring material is added at this stage. The cooked mass is then transferred to leveled and smooth surfaced tray which has earlier been smeared with a little fat and the product spread into thin sheet of 1.6 cm thick. It is then allowed to cool and set. The solid sheet is cut into toffees at 50-55℃ having moisture content of 5-6% and wrapped in a cellophane or tissue paper and packed in air-tight tin jars.
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93

Mango yoghurt
Country: India
Category: Processing
Technologies Detail : Mango yoghurt could be an excellent substitute for the high calorie dessert pudding which contain sufficient amount of curd with cream. Mango yoghurt can be prepared with mango poser and boiled cooled milk in the presence of starter culture (curd).
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94

Mango custard powder
Country: India
Category: Processing
Technologies Detail : A rich source of nutrition for the children, can be prepared by mixing of mango powder, sugar, skim milk powder, corn starch, lime juice, cream, salt and water (APEDA).
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95

Mango ice-cream
Country: India
Category: Processing
Technologies Detail : A non-conventional product was prepared by mixing mango powder and milk in the ratio of 3:10
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96

Mango cereal flakes, vermicelli and powder
Country: India
Category: Processing
Technologies Detail : A process for the preparation of the mango cereal flakes (fruited cereal) has been developed at CFTRI, Mysore. It was made by adjusting the pH of the pulp to around 5.4 by neutralizing part of the acidity with sodium bicarbonate; mixing with precooked wheat flour and sugar; and drying in a double drum drier at 2-3 rpm and steam pressure of 2872.8-3112.2 N/m². The dried product was highly hygroscopic and needed moisture proof packing. The finished product was golden yellow in colour and had the characteristic taste and aroma of the fruit. Mango cereal vermicelli and powder have also been prepared by adding into cooked wheat flour to obtain dough of suitable consistency for extrusion through vermicelli press or drying as such by spreading on trays. Drying is done in a hot air cabinet drier.
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97

Strained baby food
Country: India
Category: Processing
Technologies Detail : The pulp is passed through a 60 mesh sieve to remove the fiber. Sugar is added to this pulp to get the desired blend, the mixture is then homogenized and then canned. In the preparation of fruit custard, acidity of the pulp is partially neutralized to adjust the pH to 5.3-5.6, added with sugar, skimmed milk powder and pre-cooked starch. The mixture was then homogenized and drum dried as in the case of mango cereal flakes. The dried product is powdered and packed under nitrogen and stored at 5℃. The products are highly nutritious.
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98

Mango pickle
Country: India
Category: Processing
Technologies Detail : Green mangoes in India are mostly used as pickles and chutneys. Pickles are prepared in almost every Indian home and also commercially. Mango pickles are classified as salt pickle or oil pickle or sweet pickle based on the type of preservation used. They are made from peeled or unpeeled fruit with or without stones and with different kinds of proportions of spices.
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99

Green mango powder
Country: India
Category: Processing
Technologies Detail : From time immemorial, green mango slices have been in use after sun drying. It takes about 16 h exposure to sun at 35-40℃ for complete drying of the slices. Cabinet drying of green mango slices green mango slices is much faster than sun drying. Green mango powder prepared in an atmospheric double drum drier can form the base material for preparation of green mango drink, thick mango chutney and other products of acceptable quality. Green mango fruits boiled in water for 15 min, peeled and extracted pulp using a pulper. The pulp was then dried in 152.4x163.2 mm wide chrome coated steel drum drier. The drums were rotated at 4 rpm. Dried samples packed in poly-aluminium foil laminates and sanitary cans were found to have higher storability as compared to the material packed in high density polyethylene bags under ambient conditions.
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100

Green mango beverage
Country: India
Category: Processing
Technologies Detail : The fruits were washed, sliced and boiled in water for 20 to 30 minutes, for making the pulp tender. The pulp was then separated from the skin and strained through a coarse muslin cloth. Measured quantity of sugar and salt was dissolved in water in another container. The strained sugar-salt solution and mint extract were mixed with the strained green mango pulp. Citric acid, powdered cumin and black pepper were also added as per recipe. The contents were stirred thoroughly for proper mixing and then boiled.
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101

By product utilization
Country: India
Category: Processing
Technologies Detail : Mango peel: In macaroni (incorporation of mango peel powder in macaroni) and jam manufactured from mango peel etc. Mango kernel: seed kernel powder, seed karnel oil, fat extraction from mango seed kernel. Pectin from solid (mango peel and kernel) waste: Extraction of pectine from mango soild waste. Vinegar from mango waste: Preparation of vinegaer from the mango peels and stones.
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102

Increasing yield of mango with selective harvest
Country: Ghana
Category: Harvesting
Technologies Detail : Through selective harvesting techniques, mangoes are harvested in three stages from the trees based on their maturity level. Also, proper picking poles are used to harvest the mangoes in order to avoid dropping them on the ground causing subsequent damage.
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103

Fruit fly control for mango farmers in Ghana
Country: Ghana
Category: Crop Management
Technologies Detail : Cut the bottle with two rectangular openings on the opposite sides. Flag the ends of the openings for the flies to enter but not easily going out. Attach the cotton wool with the wire. Soak the cotton wool with a mix of 4 parts of Methyl Eugenol for 1 part of Plan D. Methyl Eugenol (protein bait) attracts the fruit flies while at the same time Plan D kills them. Place the soaked cotton wool inside the bottle and close the tap. Finally, hang the trap on a branch of a tree.
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104

This technology focuses on mango nectar processing. It has been extracted from FAO's Technical Manual on Small-scale Processing of Fruits and Vegetables, and it briefly presents the necessary raw materials, equipments and stages of the processing to obtai
Country: Brazil
Category: Processing
Technologies Detail : Wash the mangoes in clean water and drain. Peel the mangoes and separate the pulp from the pit. Extract the mango pulp by means of the pulper. Mix the ingredients (Boiling water-1 litre per kilo of pulp; Sugar-200 g per kilo of pulp and Lemon juice- 2 spoonfuls per kilo of pulp). Boil the water with the lemon and sugar, and then add the pulp, so that the mixture has a 19% solids concentration, measured by means of a refractometer, and a pH value between 3.5 and 3.8. Remove the foam with a skimmer. Pack while it is still hot, cover with a lid and sterilize for 10 minutes in boiling water for 0.33 l bottles; 15 minutes for 0.5 l bottles, and 20 minutes for 0.75 l bottles. Let the bottles cool. Label and store.
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105

This technology focuses on mango nectar processing. It has been extracted from FAO's Technical Manual on Small-scale Processing of Fruits and Vegetables, and it briefly presents the necessary raw materials, equipments and stages of the processing to obtai
Country: Burkina Faso
Category: Processing
Technologies Detail : Wash the mangoes in clean water and drain. Peel the mangoes and separate the pulp from the pit. Extract the mango pulp by means of the pulper. Mix the ingredients (Boiling water-1 litre per kilo of pulp; Sugar-200 g per kilo of pulp and Lemon juice- 2 spoonfuls per kilo of pulp). Boil the water with the lemon and sugar, and then add the pulp, so that the mixture has a 19% solids concentration, measured by means of a refractometer, and a pH value between 3.5 and 3.8. Remove the foam with a skimmer. Pack while it is still hot, cover with a lid and sterilize for 10 minutes in boiling water for 0.33 l bottles; 15 minutes for 0.5 l bottles, and 20 minutes for 0.75 l bottles. Let the bottles cool. Label and store.
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