M. Kesarwani et al., Quality evaluation of raw dried mango slices khatai and mango powder amchur sold in the retail market, J FD SCI M, 37(5), 2000, pp. 449-454
The quality of raw sun-dried mango slices khatai and mango powder amchur us
ed as food condiments in Indian diets was evaluated. The results showed tha
t the Agmark brand and the control samples were superior in quality to the
locally packed brand with relatively lower levels of moisture, total ash, a
cid-insoluble ash and higher non- volatile ether extract. The Agmark brand
received the highest aroma, texture, appearance and acceptability scores. T
he control samples were credited with lower scores for texture, which were
reflected in lower overall acceptability. Association of 3 genera of mycofl
ora with the Agmark brand and 5 genera with the control sample was observed
. The results of nutrient analysis indicated that mango powder had little c
alorific value, suggesting that its use could be extended to enhance palata
bility of low-calorie fat-restricted therapeutic diets. Further, iron conte
nt was found to be relatively high, but high levels of oxalic acid (>1000 m
g/100g) and phytic acid (>200 mg/100g) may affect the bioavailability of mi
nerals. Comparison of mango powder samples with respect to the parameters p
rescribed by Agmark indicated that all the samples satisfied the Agmark sti
pulation for moisture content but did not fulfil the parameters for total a
sh and acid-insoluble ash contents, indicating a need for greater stringenc
y in cleaning and quality control.