Business Sourcing
Chapter I
PRODUCT SPECIFICATION
I. Introduction
Mango (Magnifera indicia) is a major tropical fruit that is widely consumed in the society. It is considered the dominant tropical fruit variety in the world (Sarris 2003) with total production worldwide of about 25 million metric tonnes a year. It is a succulent, delicious fruit with a high nutritional content that is commonly consumed when ripe. Mango is a seasonal fruit that is native to Southeast Asia. As a result of its sweet taste and the large quantity available, mango is further processed into various forms such as puree, juices, nectars, concentrates, pickles and chutneys, canned slices, and dried fruit, products which have worldwide popularity.
Mango consists of between 33-85% edible pulp, with 9-40% inedible kernel and 7-24% inedible peel. During processing of mango, large amount of waste by-product are generated particularly mango peels because the kernel are often reused to plant Mango. However, due to the inhibition of seed germination properties of polyphenols present in the mango peel, disposal has posed a challenge for most manufacturing industries and consumers.
In addition, mango kernels have been found to be excellent source of fat, natural antioxidants, starch, flour and feed. The utilization of mango peel to relieve environmental threats as well as economic purposes has just recently been investigated in detail. The peels have been researched to be used as a source of dietary fibre and natural anti-oxidant. Dietary fibre (DF) is indigestible plant matter comprising of compounds such as cellulose, hemicellulose, lignin, pectin, β-glucans and gums. In the case of fruits and vegetables, cell walls and parenchymatous tissues are the dietary fiber supply. Dietary fibre is grouped into two major classes: polymers soluble in water (SDF), such as pectin and gums, and those that are insoluble (IDF) – cellulose, hemicellulose and lignin.
However, our primary concern is the SDF class, particularly
PRODUCT SPECIFICATION
I. Introduction
Mango (Magnifera indicia) is a major tropical fruit that is widely consumed in the society. It is considered the dominant tropical fruit variety in the world (Sarris 2003) with total production worldwide of about 25 million metric tonnes a year. It is a succulent, delicious fruit with a high nutritional content that is commonly consumed when ripe. Mango is a seasonal fruit that is native to Southeast Asia. As a result of its sweet taste and the large quantity available, mango is further processed into various forms such as puree, juices, nectars, concentrates, pickles and chutneys, canned slices, and dried fruit, products which have worldwide popularity.
Mango consists of between 33-85% edible pulp, with 9-40% inedible kernel and 7-24% inedible peel. During processing of mango, large amount of waste by-product are generated particularly mango peels because the kernel are often reused to plant Mango. However, due to the inhibition of seed germination properties of polyphenols present in the mango peel, disposal has posed a challenge for most manufacturing industries and consumers.
In addition, mango kernels have been found to be excellent source of fat, natural antioxidants, starch, flour and feed. The utilization of mango peel to relieve environmental threats as well as economic purposes has just recently been investigated in detail. The peels have been researched to be used as a source of dietary fibre and natural anti-oxidant. Dietary fibre (DF) is indigestible plant matter comprising of compounds such as cellulose, hemicellulose, lignin, pectin, β-glucans and gums. In the case of fruits and vegetables, cell walls and parenchymatous tissues are the dietary fiber supply. Dietary fibre is grouped into two major classes: polymers soluble in water (SDF), such as pectin and gums, and those that are insoluble (IDF) – cellulose, hemicellulose and lignin.
However, our primary concern is the SDF class, particularly
References: 1. Apsara Madhav (2002). Journal of Tropical Agriculture. CHARACTERIZATION OF PECTIN EXTRACTED FROM DIFFERENT FRUIT WASTES, 53-55. 5. Kalapathy, U. (2001). Effect of acid extraction and alcohol precipitation conditions on the yield and purity of soy hull pectin. 10. Thakur, B. R. (1997). Chemistry and uses of pectin a review. August 16, 2013