Abstract:
A research was conducted to prepare green mango powder (Amchur) at different dehydration
temperatures and to assess the qualities characteristics during storage. Unripe mature mangoes
were washed, peeled and cut into 12 mmthick slices. Potassium metabisulphite solution of 0.1
% (w/v) was prepared and the slices were dipped into the solution for 5 minutes. These slices
were placed in a single layer on trays. Mango slices were dried in the sun and at 40°C, 50°C,
60°C and 70°C in a vacuumdrier. Nutritional analysiswas carried out for fresh unripe mango and
green mango powder (Amchur) for moisture, titrable acidity, ascorbic acid and total sugars. The
results of nutritional analysis of greenmangopowder revealed thattherewere significant differences
between the treatments for moisture, titrable acidity, ascorbic acid and total sugars Nine-point
hedonic scale ranking method was used to evaluate the organoleptic characteristics. The results
indicated that there were significant differences among the mango powder of different
preparations in flavour, taste, colour, absence of off-flavour and overall acceptability. The
findings of the research revealed that the green mango powder prepared from the unripe mango
dried at 50°C had the best shelf life in terms of nutritional and organoleptical qualities.
