Physico-chemical and Organoleptic Characteristics of the formulated Green Mango Juice

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. .