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Storage changes in fortified mango bars.

Author(s) : MIR M. A., NATH N.

Type of article: Article

Summary

Changes in chemical, textural and sensory characteristics of three types of mango bars (plain mango, mango-desiccated coconut powder and mango-soy protein concentrate bars) during 90 days storage at -18 deg C, 27 more or less 3 deg C (65% relative humidity) and 38 more or less 1 deg C (92% relative humidity) were studied. Moisture, acidity and reducing sugars of the mango bars increased significantly during storage in all the cases. Reduction in total and free sulphur dioxide, total carotenoids and beta carotene, and an increase in non-enzymatic browning were observed. Losses of carotenoids and non-enzymatic browning were found to be more in unsulphited bars than in sulphited bars.

Details

  • Original title: Storage changes in fortified mango bars.
  • Record ID : 1994-2331
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 30 - n. 4
  • Publication date: 1993/07
  • Document available for consultation in the library of the IIR headquarters only.

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