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Disidratazione osmotica del mango (Mangifera indica L.)

Disidratazione osmotica del mango (Mangifera indica L.)

Ajay Kumar Mauriya / Praveen Kumar Mishra / Vimlesh Kumar Mauriya

73,70 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Botánica y ciencias de las plantas
ISBN:
9786209924392
73,70 €
IVA incluido
Disponible

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Sobre IBD

Nel primo esperimento è stata studiata la composizione fisico-chimica dei frutti di mango di diverse cultivar; nel secondo esperimento è stata effettuata una selezione di diverse cultivar di mango per la preparazione di caramelle; nel terzo esperimento sono stati valutati i contenitori di confezionamento per le caramelle al mango e nel quarto esperimento è stato studiato il rapporto costi-benefici delle caramelle al mango. Sono state studiate le caratteristiche fisico-chimiche di diverse cultivar, ovvero Amrapali, Mallika, Dashehari e Chausa, e la cultivar Mallika è risultata la migliore per la preparazione di caramelle al mango; è stata quindi preparata e valutata attraverso test organolettici. Nel presente studio sulla composizione fisico-chimica del frutto del mango e sulla qualità organolettica delle caramelle, la Mallika è risultata la più adatta tra tutte le cultivar per la produzione di caramelle. Gli studi sulla conservazione hanno indicato che la confezione in LDPE era migliore rispetto al barattolo di vetro.

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