Development of Value Added (beta)-Carotene Rich Mango (Mangifera indica L.) Powders for Culinary Use

Mango (Mangifera indica L.) powder rich in (beta)-carotene was developed from ʹBaneshanʹ, ʹSuvarnarekhaʹ and Totapuri varieties of mangoes and their blends. The powders had pleasant yellow colour with moderate mango flavour and with slight gritty texture. This powder was intended for incorporation in selected recipes like wheat laddu, halwa, porridge and payasam. The powder was produced using pulp, milk concentrate (khoa) and wheat flour in the ratio of 85:5:10 by vacuum dehydration at 27" Hg vacuum and 60°C temperature for 11 h. The production of mango powder was standardized considering tray load of the feed material, drying time and temperature. The 3 varieties of mangoes and their blends were found suitable for production of mango powders.