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Mango (fruit) — Ingredient · Foodgeist
Ingredient
Mango
fruit
Cook with Mango
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Highlighted compounds are flavor-active · click to view molecular profile
Taro
20 shared
Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Concentration
15%
166
Based on 3 papers
Temperature
78.5°C
15343
Based on 3 papers
Showed
1
0.13
Based on 2 papers
Safety thresholds
foam-mat dried mango powder→ has no →microbial load
“Microbial load was not detected in foam‐mat dried mango powder.”
mango powder→ has a maximum moisture content →for stability
sticky-point moisture content: at 38 ± 2°C
“The sticky-point moisture content at 38 ± 2C was considered as the maximum moisture content to which the mango powder would remain stable.”
What science says
technique parameter
“Mango juices were fermented by monoculture strains of <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> (MLP), <i>Lacticaseibacillus rhamnosus</i> (MLR), <i>Lacticaseibacillus casei</i> (MLC), <i>Levilactobacillus brevis</i> (MLB), and <i>Pediococcus pentosaceus</i> (MPP).”
mango juices→fermented→monoculture strains of Lactiplantibacillus plantarum subsp. plantarum (MLP), Lacticaseibacillus rhamnosus (MLR), Lacticaseibacillus casei (MLC), Levilactobacillus brevis (MLB), and Pediococcus pentosaceus (MPP)
“Overall liking was associated with 'mango color', 'pulp', 'mango aroma', 'sweet', 'natural taste', and 'mango flavor' that described the control, MLB, MLC and MPP.”
“unripe Keitt-mango-starch being spherical in shape and measuring around 15 microm, has A-type X-ray diffraction pattern with a degree of crystallinity around 21% with slight changes after 8 days of ripening.”
“The amount of FURANEOLA® in strawberries, pineapples, and mangoes has been determined by quantitative gas chromatography after ethyl ether extraction of the fruits.”
FURANEOLA®→determined→strawberries, pineapples, and mangoes