Development of Innovative Mango Bar

Mango (Mangifera indica L.) is known as King due to its exotic flavor, delicious taste and several other desirable characters. Mango, the national fruit of India is the most popular tropical fruit crop belongs to Anacardiacae family originated from South Asia, the Indo-Burma region. It has intimate association with cultural, religious, aesthetic and economic life of Indians since time immemorial (Chattopadhyay, 1976). India is the largest producer of mango accounting for about 54 per cent of the world production, followed by Mexico, Pakistan and Indonesia. In India, mango occupies an area of 2516 million hectares with the production of 18931 MT and productivity 7.3 M/ha. (NHB, 2015) but as per Indian Council of Agriculture Research (ICAR-2012), the maximum loss in fruits and vegetables ranges between 12.4 to 18% (post-harvest) rendered unfit for consumption due to spoilage after harvesting, virtually negligent attitude towards postharvest losses, and absence of food processing and unavailability of modern cold storages. The post-harvest losses touch an alarming amount of Rs. 2.13 lac crore in 2011-12 and may cross Rs.2.50 lac crore in 2013-2014 according to ASSOCHAM study. Mango fruits have been utilized for long time as fresh as well as its products like chutney, pickle, amchoor, pectin, jam, preserve, toffees, am papad, mango powder and many other preparations having Mango flavour green Mango beverage when it raw while ripe ones are used in making pulp, juice, nectar, squash, leather, slices, etc. All parts of the Mango plant from the seeds and flowers to the leaves and gum are used in traditional South Asian medicine, but the fruits are most important. Unani physicians hold Mangos in very high esteem because of their many medicinal virtues. They are used for strengthening the nervous and blood systems, ridding the body of toxins and treating anemia. In Ayurveda, dried Mango flowers are used to cure dysentery, diarrhea and inflammation of the urinary tract. In South Asian folk medicine, rheumatism and diphtheria is treated using the astringent bark of the Mango tree. Cracked skin on the soles of feet and scabies is cured by applying the gum, which oozes from trunk of the tree. Powdered seeds are used to stem bleeding. Fruits are eaten as a kidney tonic and to cure headaches. Leaf, bark, stem and green unripe and half ripe fruits inhibit growth of bacteria, particularly Escherichia coli. Ripe mangoes contain anti-fungal properties, juice from the seeds give relief from diarrhea and young leaves prevent sickness. Mango fruit bar, an important product of commerce, is an excellent source of vitamin A and C, potassium, fibre and β-carotene. Mango bar are very famous mainly because of it taste like a mango which come handy and is available off season. Mango bars are generally prepared by drying mango pulp with proper amount of sugar and acid.