Abstract:
Mangoes are consumed mostly in the form of fresh fruit and juice. Mango fruit are rich
source of dietary fiber, B-carotene, vitamins B and C. Therefore, the present study was
conducted to develop green mango juice as a new value added product using raw mango
fruit (cv. Combatant) for use as a delicious and refreshing fruit drink. Green mango juice
was formulated using mango pulp at different concentrations of 3, 6, 9, 12 and 15% (vlv)
according to the Sri Lankan Standards of Specification (SLS) for frriii juices.
The results of physico-chemical analysis revealed that titrable acidity, ascorbic acid and
total sugar increased while the pH decreased from {.Zl to 3.09 with the increase in the
pulp concentration from 3 to 15o/o whereas total solubie solids remained same as 15o Bdx
for all five formulations. The titrable acidity of formulatgd green mango juice rang'ed from
0.26 - 0.37o/o citric acid equivalents. The highest tptal sugar of 21.4!/o was obsdrved in
juice with 15o/o of pulp and the lowest value of 15.4o/o in juice with 3% of pulp. The'vitamin
C, titrable acidity and total sugar contents of juice made with 9% of mango Pu,lp were
28.2 mgt100ml, 0.31o/o and 18.3%, respectively. There were.no microbial populations
observed in the mango juice during the formulation and at the6nd of the storage period.
Result of sensory evaluation showed that there wgre significant differences 1P>0.05)
among treatments with respect to quality attributes such as colour, aroma, taste,
consistency and overall acceptability. Juice with 9% of mango pulp had the highest mean
value and significantly differed (P>0.05) from the other pulp concentrations. Basedon
the quality assessments, the formulated green mango beverage With 9% of pulp
concentration was found to be superior in terms of quality and could bg stored at 30"C for
a minimum period of six months without any significant changes"in nutritional and
organoleptic characteristics. .
