Abstract

Mango is a rich source of beta-carotene. Moreover, it has strong antidegenerative, hypotensive, immunomodulation, antioxidant, antidileutic, anti lipid peroxidation, cardiotonic and wound healing activities. They are normally consumed fresh. Mango puree, slices in syrup, nectar, leather, pickles, canned slices and chutney are the main industrial products obtained from mango fruits. Objective of our present study was focused on technical varibles in production of mango syrup. This research was conducted from 2018 to 2019 in the scientific laboratory of Soc Trang Nanotech Ltd. Results revealed that juice extraction with 0.04% pectinase in 60 min at 40°C; addition of 0.25% carrageenan and sugar 62oBrix were appropriate for production of mango syrup. By this approach, added value of mango could be improved.