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This study explores the development of Carabao mango pulp powder and its application in various food products to enhance sensory qualities and nutritional value. Evaluations showed that the powder retained essential nutrients over a six-month period and was cost-effective to produce. Mango-based products like tarts and bars demonstrated high sensory appeal, stability, and nutritional quality, offering a viable use for surplus mango production while supporting sustainable practices in the mango industry.
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