Development of Innovative Mango Bar

Abstract

Mango (Mangifera indica L.) is one of the most important tropical fruits in the world and currently ranked 5th in total world production among the major fruit crops. As mango is a seasonal fruit, about 20% of fruits are processed for products such as puree, nectar, leather, pickles, canned slices, and chutney. Mango fruit bar, an important product of commerce, is an excellent source of vitamin A and C, potassium fibre and β-carotene. They are very famous mainly because of it tastes like a mango which come handy and is available off season. Mango bars are generally prepared by drying mango pulp with proper amount of sugar and acid. Thus, to standardize the recipe for preparation of good quality mango bar from mango pulp along with cassava and flour.