The technology developed in mango fruit bar processing, the recipe of the bars is studied in its Physico-Chemical properties, Nutritional facts and Organoleptic properties. Mango is one of the best fruits in India. Mango bar can be prepared from green mango, ripe mango and mango juice. Mango currently accounted 39% of the total fruit export from the India. There is very good domestic and export demand of mango products. The growth rate of mango fruits bar is 20 %. It can be predicted that few entrepreneurs may enter in this venture along with other food base product. Mango fruit bar
Mango Fruit Bar Processing
Formation of quality bars in terms of set & appearance, texture, colour, appeal etc are
important criteria chosen for the developing of the nutrient fortified mango bar. In addition the
fortification was based on the Recommended Daily Nutrient Allowances (RDA) of ICMR,
India. The new mango bar recipe was fortified with 5% Protein using – Soy Protein Isolate, Whey Protein & Pea Protein Concentrates
Weigh mango pulp → Prepare sugar syrup → Prepared sugar syrup mix with mango pulp → Prepare whey protein slurry using water → Prepared whey protein slurry mix with mango pulp blend → Mix it with electrical mixer → Prepared mango pulp blend spread on stain less steel trays → Load in dryer → Second load second layer on first layer.
Of the three protein sources soy protein enriched mango bar contained 5.2% protein. But texturally the quality was poor. The protein content was low in whey protein used bar. But the texture of whey protein used bar was very good.
Mango fruit bar processing fortified with Calcium fumarate had maximum (589mg%) calcium content followed by calcium carbonate (462mg%) and calcium phosphate (458mg%). Least was seen in citrate (364mg%) added mango bar.
The vitamin C fortified mango bar has retained maximum Vitamin content (206mg %).
As per Food Standards & FDA (USA) Fruit bars should not have odd flavours or off flavours
but must possess flavour typical of its kind. In mango fruit bar processing you should be careful about its colour. Fruit bar texture shall be soft, not dry or hard without any foreign materials.
Mango Fruit Bar Processing Project Synopsis:
|Plant Capacity: 200 kgs/ day||Plant & Machinery: Rupees 22 Lakhs|
|Working Capital: Rupees 22 Lakhs||Total Capital Investment: Rupees 95 Lakhs|
|Return: 26.43%||Break Even: 59.88%|
- The actual cost of project may deviate on change of any of the assumptions.
- We can modify the project capacity and project cost as per your requirement.