Development of Food Products Derived from Indian Mango Fruit
DOI:
https://doi.org/10.65141/jeraff.v6i1.n4Keywords:
Indian mango, Katchamita, Food product development, sensory evaluation, value additionAbstract
The Indian mango (Mangifera indica L. var. Katchamita) is a productive but largely neglected cultivar in the Philippines. This variety of mango is often ignored or underestimated because of its sharp taste and limited use in processing. This research aimed to develop and assess Indian mango-based crackers with two experimental formulations (Variant 1213: mango puree; Variant 4050: mango essence) compared to a commercial control (Variant 8448). Microbiological analysis showed that all the variants conformed to Department of Health, Food and Drug Administration, and Codex Alimentarius requirements. There were 66 respondents who performed the sensory evaluation, revealing significant differences in taste, texture, aroma, appearance, and overall acceptability (p < 0.001). The commercial control was better in all respects than the prototype variants; however, Variant 1213 showed moderate acceptability but required refinement in crispness and oil absorption. Preliminary market survey results showed that most consumers were in favor of buying processed Indian mango products, with jams, chips/crackers, and pickles being the most acceptable ones. The results indicate that Indian mango may be a springboard for value-added innovations and rural enterprise development as long as product formulations are optimized and wider consumer acceptance is achieved.
References
[1] Adjei, M. Y. B., Oduro, A. F., Amissah, J. G. N., Aboagye, C. W., Addo-Preko, E., Tagoe, B. N. D., Asem, F. E., & Amissah, J. N. (2026). Integrative review on the use of sensory evaluation methods in consumer-led product development for indigenous fruits and vegetables. Frontiers in Sustainable Food Systems, 9. https://doi.org/10.3389/fsufs.2025.1657001
[2] Ayustaningwarno, F., van Ginkel, E., Vitorino, J., Dekker, M., Fogliano, V., & Verkerk, R. (2020). Nutritional and physicochemical quality of vacuum-fried mango chips is affected by ripening stage, frying temperature, and time. Frontiers in Nutrition, 7, 1–10. https://doi.org/10.3389/fnut.2020.00095
[3] Balasote, H. J. V. L., Cawaling, L. J. F., Consing, Y. A., Lamprea, V. M., & Tabiano, L. J. B. (2022). The acceptability of Indian mango (Mangifera indica) chips. [Unpublished special paper]. Central Philippine University, Iloilo City. https://hdl.handle.net/20.500.12852/2854
[4] Choi, H., Hwang, B. K., Kim, B.-S., & Choi, S. H. (2020). Influence of pathogen contamination on beef microbiota under different storage temperatures. Food Research International, 132. https://doi.org/10.1016/j.foodres.2020.109118
[5] Dharmaprema, S., Senevirathne, A., Jayasundara, Y., Arampath, P. C., Bandara, M. D., & Rathnayake, H. A. (2026). Formulation and quality evaluation of crackers enriched with mango and pumpkin flesh flours as sources of dietary fiber. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-026-04468-7
[6] Domene‑Vallero, A., Rodríguez-Rodríguez, E., del Castillo, M. L. R., & Blanch, G. P. (2026). New insights into the development and biological activity evaluation of mano products processed by sustainable emerging technologies. PeerJ, 14, 1–62. https://doi.org/10.7717/peerj.21235
[7] Jödicke, R., et al. (2020). Multi‑spectral imaging for mango drying quality. ChemEngineering, 4(1), 1–13. https://doi.org/10.3390/chemengineering4010008
[8] Ja’afar, H., Quan, T. H., & Seow, E. K. (2026). Impact of mango kernel flour incorporation on the physicochemical and sensory properties of balady flatbread. Exploration of Foods and Foodomics, 4. https://doi.org/10.37349/eff.2026.1010113
[9] Kassa, M. G., & Teferi, D. A. (2025). Impact of ripening stages and drying techniques on the physicochemical and sensory attributes of apple mango chips. Journal of Food Science, 90(1), 1–18. https://doi.org/10.1111/1750-3841.17585
[10] Li, D., Dai, T., Chen, M., Liang, R., Liu, W., Liu, C., Sun, J., Chen, J., & Deng, L. (2023). Role of maturity status on the quality and volatile properties of mango fruits dried by infrared radiation. Food Bioscience, 52. https://doi.org/10.1016/j.fbio.2023.102497
[11] Lin, Q., Zong, X., Lin, H., Huang, X., Wang, J., & Nie, S. (2023). Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modelling. Food Chemistry X, 17, 100600–100607. https://doi.org/10.1016/j.fochx.2023.100600
[12] Medina-Rendon, E. A., Guatemala-Morales, G. M., Padilla-Camberos, E., Corona-González, R. I., Arriola-Guevara, E., & García-Fajardo, J. A. (2021). Production of extrudate food with mango by-products (Mangifera indica): Analysis of physical, chemical, and sensorial properties. Processes, 9(9). https://doi.org/10.3390/pr9091660
[13] Medina-Rendon, E., Beltran-Medina, E., Guatemala-Morales, G., Padilla-Camberos, E., Corona-González, R., Mondragón-Cortez, P., & Arriola-Guevara, E. (2023). Optimization of extrusion conditions for an extruded food enriched with mango by-products (Mangifera indica var. Tommy Atkins) via response surface methodology. Processes, 11(11). https://doi.org/10.3390/pr11113182
[14] Moreno-Rojo, C., Luz Maria Paucar-Menacho, Saúl Ricardo Chuqui-Diestra, & Castro-Zavaleta, V. (2024). Dietary fiber, polyphenols and sensory and technological acceptability in sliced bread made with mango peel flour. Brazilian Journal of Food Technology/Brazilian Journal of Food Technology, 27, 1–12. https://doi.org/10.1590/1981-6723.07323
[15] Pazzini, I. A. E., Melo, A. M. de, & Ribani, R. H. (2021). Bioactive potential, health benefits and application trends of Syzygium malaccense (Malay apple): A bibliometric review. Trends in Food Science & Technology, 116, 1155–1169. https://doi.org/10.1016/j.tifs.2021.09.012
[16] Petikirige, J., Karim, A., & Millar, G. (2022). Effect of drying techniques on quality and sensory properties of tropical fruits. International Journal of Food Science & Technology, 57(11), 6963–6979. https://doi.org/10.1111/ijfs.16043
[17] Zomegni, G., Emmanuel, P., Clement, S., & Roger, P. (2026). Impact of soaking and drying mango kernels flour (Mangifera indica.) on the physicochemical properties of biscuits. International Journal of Food Science and Biotechnology, 11(1), 71–84. https://doi.org/10.11648/j.ijfsb.20261101.17
