Volume 6, Number 1
+ Volume 6, 2018
Issue 1
+ Volume 5, 2017
+ Volume 4, 2016
+ Volume 3, 2015
+ Volume 2, 2014
+ Volume 1, 2013
Science International Vol. 1 (5), 2013
Research Article
Physico-chemical Characteristics of Different Types of Mango (Mangifera Indica L.) Fruits Grown in Drafur Regions and its Use in Jam Processing
Mohammed A.Y. Abdualrahman
Abstract: Mango (Mangifera indica L.), is king of fruits due to its high palatability, excellent taste and flavour. The aim of this study was to evaluate the physico-chemical characteristic of different types of mango fruits grown in Darfur regions and its use in jam processing. For this, different types of mango fruits were carried out in term of physico-chemical analysis. The physical characteristics results indicated that KMF had higher contents of flesh, length, width and volume (82.40.04, 1250.01, 950.02 and 3000.01), respectively. The proximate analysis of mango fruits was crude protein (0.740.02-0.820.03%), ash (1.350.01-1.70.02%), crude fat (0.290.02-0.380.01%), crude fiber (4.20.01-4.50.01%) and total carbohydrates (14.10.01-15.40.01%). The NMJF, EMJF and KMJF contained 67, 67 and 66.8% TSS, respectively. The contents of total and reducing sugars of NMJF, EMJF and KMJF were (12.3, 12.8 and 12.8%) and (4.6, 4.8 and 4.5%), respectively. On other hand, the titratable acidity and pH values were (0.35, 0.37 and 0.34%) and (3.5, 3.6 and 3.4%), respectively; while, the contents of moisture and ash were (45.8, 46 and 45.6%) and (0.32, 0.34 and 0.33%), respectively. The sensory analysis revealed that all types of jams were accepted by the panelist; also, there are no significant differences as regard to appearance, colour, flavour and overall acceptability.
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