Mango juice

Fruit should be washed in clean water, peeled and the stones removed. All fruit should be ripe and free from bruising. Any rotten or bruised fruit should be thrown away as this will spoil the flavor of the juice. Juice is prepared by mechanically squeezing or macerating fruit flesh without the application of heat or solvents.

The consumption of fruit juices has been increasing during the last decades because of its various health benefits and consumption of fresh fruit is often replaced by the fruit juices.

Common methods for preservation and processing of fruit juices include canning, pasteurization, freezing, evaporation and spray drying. Sodium benzoate can be added as a preservative to extend the shelf life, but this is not essential. Properly pasteurized juice has a shelf life of several months. Most fruits can be used to make juice. The most popular ones are pineapple, orange, mango, grapefruit and passion fruit.

Mango is one of the most popular fruits in many countries among millions of peoples in the world. According to Singh (1968), it contains 75 to 82% water, 8.7 to 20% sugar, 0.14 to 0.71% citric acid, 0.38 to 0.63% ash and 8.5 to 50 mg Vit-C per 100 gm of mango.

The fruit contains many essential micro and macronutrients with innumerable nutritional importance. Studies have attributed regular consumption of mango to prevention of certain type of cancer, better iron assimilation, and high immune responses.
Mango juice