 |
 |
 |
 |
 |
|
|
|
|
|
 |
|
|
||||||||||||||
The Fruit |
|||||||||||||||
|
Alphonso Mangoes (Magnifera indica) are oval in shape and about 4 to 6 inches long. The skin of the ripe fruit is golden yellow in colour, but is inedible. There is a central large seed surrounded by the pulp, which ranges from rich to a golden yellow and is widely considered to be the tastiest fruit in India. The mango has a warm sweet taste, which are some times pleasantly tart. This fruit is also known as'King of Mangoes' and has rich aromatic flavour. It is an excellent source of Vitamin A and C. |
|||||||||||||||
General Description |
|||||||||||||||
India grows the finest mangoes in the world although more than a thousand varieties exist, only around 20 varieties are grown on commercial scale and Alphonso is the supreme & best variety in India. Mangoes grow on spreading short-trunked trees that have thick dark green leaves. The fruits hang from the branches either singly or in bunches The product mango pulp is obtained by the commercial processing of sound, ripened Alphonso mangoes. The final pulp possessing the characteristic flavour and colour is obtained by passing through 0.7-mm sieve. |
|||||||||||||||
|
Applications |
|||||||||||||||
|
Essentially a prime table fruit, mango pulp is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese or to be had by itself or with cream as a superb dessert. It can also be used in Puddings, Bakery fillings, and Fruit meals for children, flavours for food industry, and also to make the most delicious ice cream and yoghurt. |
|||||||||||||||
Specification of Alphonso Mango Pulp Physical, Chemical and Organoleptic Characteristics |
|||||||||||||||
| T.S.S. (° Brix) | Min 16 | ||||||||||||||
| Acidity (% as C/A) | Min 0.5 | ||||||||||||||
| pH | < 4.00 | ||||||||||||||
| Brix Acid Ratio | 32 | ||||||||||||||
| Ascorbic Acid(ppm) | Min 200 | ||||||||||||||
| Additives | Nil | ||||||||||||||
| Pesticide residue | Absent | ||||||||||||||
| Colour | Golden yellow | ||||||||||||||
| Flavour | Characteristic | ||||||||||||||
| Taste | Characteristic | ||||||||||||||
Microbial Characteristics |
|||||||||||||||
| T.P.C. | CFU/g | < 50 | |||||||||||||
| Yeast | CFU/g | < 50 | |||||||||||||
| Mould | CFU/g | < 10 | |||||||||||||
|
Average Composition of pulp (Per 100gm) |
|||||||||||||||
| Edible Portion | (%) | 74.00 | |||||||||||||
| Moisture | (gm) | 81 .00 | |||||||||||||
| Protein | (gm) | 0.60 | |||||||||||||
| Fat | (gm) | 0.60 | |||||||||||||
| Minerals | (gm) | 0.40 | |||||||||||||
| Fibre | (gm) | 0.30 | |||||||||||||
| Carbohydrates | (gm) | 16.90 | |||||||||||||
| Energy | (K.CaI) | 74.00 | |||||||||||||
| Calcium | (mg) | 16.00 | |||||||||||||
| Phosphorus | (mg) | 18.00 | |||||||||||||
| Iron | (mg) | 1 .60 | |||||||||||||
| Vitamin C | (mg) | 20.00 | |||||||||||||
| Vitamin B | (mg) | 1.07 | |||||||||||||
| Vitamin A | ( g) |
2743.00 | |||||||||||||
| Alphonso Mango Pulp | Totapuri Mango Pulp | Raspuri Mango Pulp | Guava Pulp | Papaya Pulp | Pineapple Pulp | Tomato Puree | Banana Pulp |
