Standardization of techniques for raw mango candy production for rural entrepreneurship

Abstract

India is the largest producer and consumer of mango fruit and it is available for a longer period of time from February to September in different parts of the country. Mango is a rich source of antioxidants, Vitamin A, Vitamin C, Vitamin E, and fair amounts of iron and nicotinic acid. Raw mango fruits contained higher amount of polyphenols including flavonoids and thereby showing higher antioxidant properties. With the purpose of raw mango product diversification, raw mango candy of commercial varieties (Totapuri, Mallika and Dashehari) was developed during the mango season and evaluated for nutraceutical properties at three months and six months interval. Organoleptic evaluation of the product was assessed by using nine point hedonic scales. The total soluble solids, acidity, and reducing sugar increased, while ascorbic acid and antioxidant decreased during six months storage. Organoleptically Dashehari candy got highest score (8.5 out of 9) and Mallika lowest with score (7.8 out of 9). Highest TSS was recorded in Dashehari candy (73.50 B) and Lower in Mallika (66.50 B). Vitamin C was at par in Dashehari and Mallika i.e. 98.0 mg/100gm and lowest in Totapuri 70.0 mg/100gm. Acidity was highest in Mallika (0.81%) and lowest in Totapuri (0.33%). No microbial growth was found in any sample during the storage period. This mango candy is a perfect diversification for utilization of raw mango as small scale enterprise for farm women. It will also give solution to mango dropping during wind storm during the month of April-May.