PRODUCTION OF MANGO CONCENTRATES FROM LOCAL SUDANESE MANGO VARIETIES

Abstract

The main goal of this research was to study the suitability of some Sudanese local mango varieties, namely Kitchener, Taymour and Alphonso, for production of mango concentrates with high nutritional values, functional and organoleptic properties in order to encourage and improve the industrial utilization of mango fruits in Sudan. Therefore, the physical and chemical characteristics of mango fruits before and after processing were investigated. From the results obtained in this study, the fruits of Kitchener mango variety was found to have the highest average values of weight ( 208.69 g), length ( 9.15 cm ) and width (6.62cm) followed by Alphonso and Taymour mango varieties. On the other hand, the chemical analysis of mango fruits showed also, the fruits of Kitchener variety to have the highest values of crude fiber ( 6.03%) and total carbohydrates (94.05%), on dry weight basis, while Alphonso fruits had the highest values of dry matter (24.18%) and total sugars (62.95%). Taymour mango variety was found to have the highest value of ash Content ( 8.36%). Although, Kitchener mango fruits recorded the highest average weight value compared to the other two mango varieties, Alphonso mango variety was found to have the highest yield percentages of pulp (53.7%) and juice ( 42.8%). Also, after pulping the fruits of the three mango varieties, the fruits fiber contents were found to decrease in their juices by 28.3%, 39.6% and 36.9% in Taymour, Kitchener and Alphonso varieties, respectively. Also, the phsico–chemical analysis of the fruit juices showed the per-cent of total soluble solids ( T.S.S %) to be 16.67% , 16.50% and 13.50 in Taymour, Kitchener and Alphonso fruit juices, respectively. Moreover, among the three mango varieties Kitchener fruits juice recorded the lowest hydrogen ions concentration (3.97pH) compared to 4.01 and 4.12 pH in Alphonso and Taymour juices, respectively. In general, after production of mango concentrate by evaporation, the production yields % of Taymour, Kitchener and Alphonso mongo concentrates were found to represent about 25.86%, 28.44% and 33.46%, respectively form their initial fruits weight. But the results of their chemical analysis showed insignificant differences ( P ≤ 0.05) with respect to their dry matter, fat , crude fiber and non- reducing sugars contents. Whereas, Alphonso mango concentrate registered the highest values of protein ( 4.26%), total sugars (73.44%), reducing sugars (26.95%) and ash (5.47%). Also, in regard to their hydrogen ions concentration (pH), insignificant differences were observed between Kitchener and Alphonso mango concentrates. While, Taymour mango concentrate had the highest value of pH (4.19) and the lowest value of titrable acidity (0.58%). Finally, the sensory evaluation of mango concentrates as ready– to– drink natural mango juices (12% T.S.S) revealed insignificant differences between the concentrates of the three mango varieties used in this study with respect to their consistency and over all quality. But, Kitchener mango concentrate had the best flavour and taste, while Alphonso mango concentrate had the best colour.