tailieunhanh - Development of soy flour incorporated mango bars

Mango (Mangifera indica L.) is important commercial fruits of India. It is liked by people due to its high palatability, excellent taste and exemplary nutritive value. Mango pulp is rich is carbohydrates, minerals, vitamin C, starch, pectin, carotenoids, but lacks in protein, fat and some essential amino acids. But pulses are good sources of important dietary nutrients, proteins, minerals and vitamins. The present study was carried out to develop soy flour incorporated mango bars from two mango varieties namely Neelum and Totapuri (Bangalora) with pretreated soy flour. The developed mango bar of each variety had increased protein, fat, ash and crude fibre contents and decreased total acid, vitamin C and Beta-carotene content. |

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