Varietal variations in content,characteristics and composition of mango seeds and fat |
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Authors: | G Lakshminarayana T Chandrasekhara Rao P A Ramalingaswamy |
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Affiliation: | (1) Regional Research Laboratory (CSIR), 500 009 Hyderabad, India |
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Abstract: | Wide variations were found in the content, characteristics and composition of seed and fat of 43 varieties of mango (Mangifera indica) fruit. The seed in fruit amounted to 3–25% and kernel in seed 54–85% on an as-is basis. The contents of fat, protein and
ash in kernel ranged 3.7–12.6, 4.0–8.1 and 1.0–3.7 (% on dry basis), respectively. Acid value of fat varied from 2.1 to 8.8
and unsaponifiables from 1.0 to 5.3%. The ranges for fatty acids, as determined by gas chromatography, were: 16:0, 3–18; 17:0,
traces-2.0; 18:0, 24–57; 18:1, 34–56; 18:2, 1–13 and 20:0, traces-4 (area %).
Presented at the Convention of the Oil Technologists’ Association of India, Bombay, February 1980. |
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