Preparation of Mango Products and Quality Analysis
Summary:
The “Preparation of Mango Products and Quality Analysis” note provides a comprehensive overview of the meticulous process of creating various mango-based products, including mango leather, squash, mango jam, and mango toffee. Each product undergoes a series of carefully orchestrated steps, commencing with selecting perfectly ripe mangoes. The fruits are then meticulously washed, peeled, and cut, before proceeding to juice extraction or pulping.
In subsequent stages, the extracted juice is treated differently based on the desired product. For instance, the juice is mixed with cornflour and heated for mango leather production, while mango squash involves the preparation of sugar syrup by mixing and boiling sugar and water. Mango jam necessitates the addition of sugar, citric acid, and pectin to the pulped mango, followed by various tests to ensure optimal taste and texture. Similarly, mango toffee involves a process of juicing, mixing with other ingredients, heating, cooling, and ultimately packaging and labelling.
To guarantee the superior quality of these mango-based products, rigorous quality analysis tests are performed. These tests encompass measuring the acidity, pH, and total soluble solids (TSS) of the mango fruit. The acidity is determined through a titration process utilizing sodium hydroxide and phenolphthalein as an indicator. pH analysis is conducted using either a pH meter or pH indicator paper. TSS, which indicates the sugar content, is measured using a refractometer and is expressed in degrees of Brix.
By delineating the meticulous preparation process and emphasizing the significance of quality analysis, this note provides valuable insights into creating delectable mango products that meet the highest standards of excellence.
Excerpt:
Preparation of Mango Products and Quality Analysis
¨PREPARATION OF MANGO LEATHER
Selection of fruit
↓
Washing
↓
Sorting
↓
Peeling
↓
Cutting
↓
Juice Extraction
↓
Mixing of Cornflour
↓
Heating
↓
Spreading into trays
↓
Drying
↓
Cutting
↓
Packaging
↓
Labelling
¨PREPARATION OF MANGO SQUASH
Selection of fruit
↓
Wash and weigh
↓
Per preparation
↓
Pulping/juicing
Preparation of Sugar Syrup
↓
weighing of sugar and water
↓
mixing of sugar and water
↓
boiling of sugar
Reviews