Skip to main content
SpringerLink
Log in

Optimization of nutritionally enriched mango bar using response surface methodology

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

In the present study, a nutritionally enriched mango bar have been prepared and optimized under processing variables of drying temperature, jaggary content and final total soluble solid content using response surface methodology. The product was evaluated for its functional characteristics such as acidity, water activity (aw), colour index (CI), total phenolic content, total flavonoids content and overall acceptability as response variables. Results revealed that the mango bar contains 0.072–0.22 % of acidity, 0.554–0.648 of water activity, 19.44–119.64 mg/g of total phenolic content, 23.55–96.93 mg/g of total flavonoids content, 35.22–47.35 of ∆E value as CI and 6.3–7.43 scores for overall acceptability. The calcium and iron content of final product is 809.3 and 194 mg/kg is achieved. The optimum levels of processing variables for nutritionally enriched mango bar was drying temperature of 70 °C, Total soluble solid of 45 % and jaggary content of 32 % respectively for final acceptable product.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8
Fig. 9
Fig. 10
Fig. 11
Fig. 12

Similar content being viewed by others

References

  1. P. Gerbaud, Mango. Fruit Trop. 153, 10–35 (2008)

    Google Scholar 

  2. M. Mohammed, J.K. Brecht, Reduction of chilling injury in ‘Tommy Atkins’ mangoes during ripening. Sci. Hortic. 95, 297–308 (2002)

    Article  CAS  Google Scholar 

  3. E.L. Andress, J.A. Harrison, So Easy to Preserve, 4th edn. (University of Georgia Cooperative Extension Service, Athens, 1999)

    Google Scholar 

  4. P.V. Nandini, B.E. Ommen, Quality parameters of selected mango cultivars. J. Food Sci. Technol. 39(4), 379–383 (2002)

    Google Scholar 

  5. A.K. Roy, S. Joshi, N. Nath, Effect of homogenization on sensory quality and rheological characteristics of pulp and beverages from ripe Dushehari mangoes. J. Food Sci. Technol. 34(3), 212–217 (1997)

    Google Scholar 

  6. S.K. Chauhan, B.B. Lal, V.K. Joshi, Development of a protein rich mango beverage. J. Food Sci. Technol. 35(8), 521–523 (1998)

    Google Scholar 

  7. D.J. Rouse, Potential cost-effectiveness of nutrition interventions to prevent adverse pregnancy outcomes in the developing world. J. Nutr. 133, 1640S–1644S (2003)

    CAS  Google Scholar 

  8. D. Manju, Malnutrition in women. Stud. Home Commun. Sci. 2(1), 7–10 (2008)

    Google Scholar 

  9. venom@abcbodybuilding.com. Accessed 02 March 2005

  10. D. Basantpure, B.K. Kumbhar, P. Awasthi, Optimization of levels of ingredients and drying air temperature in development of dehydrated carrot halwa using response surface methodology. J. Food Sci. Technol. 40, 40–44 (2003)

    Google Scholar 

  11. R. Heinio, N. Urala, J. Vainionpa, K. Poutanen, H. Tuorila, Identity and overall acceptance of two types of sour rye bread. Int. J. Food Sci. Technol. 32, 169–178 (1997)

    Article  CAS  Google Scholar 

  12. P. Nazni, D. Karunathara, Optimization of beetroot peel osmotic dehydration process using response surface methodology. Int. J. Curr. Res. 3(8), 027–032 (2011)

    Google Scholar 

  13. G.E.P. Box, K.B. Wilson, On the experimental attainment of optimum condition. J. R. Stat. Soc. 13, 1–45 (1951)

    Google Scholar 

  14. G.E.P. Box, J.S. Hunter, Multifactor experimental design for exploring response surfaces. Ann. Math. Stat. 28, 195–242 (1957)

    Article  Google Scholar 

  15. M.C. Gacula, J. Singh, Statistical Methods in Food Consumer Research (Academic Press, New York, 1984), pp. 214–272

    Book  Google Scholar 

  16. P.K.J.P.D. Wanasaundara, F. Shahidi, Optimization of hexa-meta-phosphate assisted extraction of flax-grain proteins using response surface methodology. J. Food Sci. 61, 604–607 (1996)

    Article  Google Scholar 

  17. AOAC, Approved Methods of Association of Official Analytical Chemists (Washington, DC, USA, 1990)

  18. S. McDonald, P.D. Prenzler, M. Antolovich, K. Robards, Phenolic content and antioxidant activity of olive extracts. Food Chem. 73, 73–84 (2001)

    Article  CAS  Google Scholar 

  19. C. Chang, M. Yang, H. Wen, J. Chern, Estimation of total flavonoids content in propolis by two complementary colorimetric methods. J. Food Drug Anal. 10, 178–182 (2002)

    CAS  Google Scholar 

  20. E. Larmond, Laboratory Method of Sensory Evaluation of Food. Publication 1977, Canada Department of Agriculture, Ottawa. No. 95/2/EC on Food Additives Other than Colours and Sweeteners. European Parliament & Council Directive (1997)

  21. S. Keshani, A.C. Luqman, M.M. Nourouzi, A.R. Russly, B. Jamilah, Optimization of concentration process on pomelo fruit juice using response surface methodology (RSM). Int. Food Res. J. 17, 733–742 (2010)

    CAS  Google Scholar 

  22. A.A. Gabriel, Estimation of water activity from pH and brix values of some food products. Food Chem. 108, 1106–1113 (2008)

    Article  CAS  Google Scholar 

  23. K. Manjarres-Pinzon, M. Cortes-Rodriguez, E. Rodriguez-Sandoval, Effect of drying conditions on the physical properties of impregnated orange peel. Braz. J. Chem. Eng. 30(3), 667–676 (2013)

    Article  Google Scholar 

  24. K. Saniah, H.A. Hasimah, Development of Morinda citrifolia citrus flavoured drink using response surface methodology (RSM). J. Trop. Agric. Food. Sci. 36(1), 87–97 (2008)

    Google Scholar 

Download references

Acknowledgments

Authors are thankful to the Council of Scientific and Industrial Research and Director, CSIR-IHBT for providing the necessary facilities and continuous support to carry out research work. This manuscript bears the CSIR—IHBT Publication No. 3612.

Author information

Authors and Affiliations

  1. Food and Nutraceutical Lab, Division of Biotechnology, CSIR-Institute of Himalayan Bioresource Technology, Palampur, 176 061, Himachal Pradesh, India

    Aarti Sharma, Himadri Mahajan & Mahesh Gupta

  2. Natural Plant Product Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, 176 061, Himachal Pradesh, India

    Jai Prakash Dwivedi

Authors
  1. Aarti Sharma
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Himadri Mahajan
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jai Prakash Dwivedi
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Mahesh Gupta
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mahesh Gupta.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Sharma, A., Mahajan, H., Dwivedi, J.P. et al. Optimization of nutritionally enriched mango bar using response surface methodology. Food Measure 9, 152–159 (2015). https://doi.org/10.1007/s11694-014-9220-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-014-9220-5

Keywords

Search

Navigation