Product development of tarts made from the Low-Grade Barracuda Mangoes

Abstract

        This study aimed to develop a product of tarts made from second-grade Nam Dok Mai Golden mangoes and to evaluate its nutritional values. A randomized complete block design (RCBD) method was employed. A basic tart crust recipe was selected, and the fruit fillings of pineapple mixed with mango were prepared by varying the proportion of pineapple at 0%, 20%, 40%, and 60% of the mango. Sensory evaluation and nutritional value analysis were subsequently performed. Data were analyzed using one-way ANOVA, and mean comparisons were conducted using Duncan’s New Multiple Range Test (DMRT) at a 95% confidence level.

        The results indicated that varying pineapple proportion did not affect the appearance and color of the mango tarts; however, they significantly influenced aroma, taste, texture, and overall acceptability. The recipe containing 40% pineapple received the highest preference scores, ranging from “very like” to “extremely like” (= 7.50–8.20). This recipe consisted of ripe mango (65.83%), pineapple (26.33%), sugar (6.12%), salt (0.13%), glucose syrup (0.79%), and butter (0.79%). As for the nutritional value analysis, one serving (30 g/piece) contains of 119.59 kcal, 15.47 g of carbohydrates, 1.37 g of protein, 5.76 g of fat, 44.60 µg RAE of vitamin A, 66.82 µg of beta-carotene, and 0.59 g of fiber. Moreover, the microbiological analysis showed that the total viable count was less than 10 CFU/g, and Escherichia coli was less than 3 CFU/g, while Salmonella spp. was not detected. Additionally, the yeast count was less than 10 CFU/g, and the mold count was 10 CFU/g., The product met the quality standard of the community products for pie/tart (TCPS 524/2555).