• M.v. Gokhale
  • N. S. Chavan


Mango (Mangifera indica L.) is tropical fruit with high nutritional value. The aim of present work was to isolate the starch from black variety of mango and evaluate the physicochemical as well as functional properties. Starch is widely used in the food and pharmaceutical industries for various applications. These industries depend on crops that are also the traditional sources of food resulting high demands with consequence economic implications. The results showed that the moisture content (14.93%) was higher while ash content (0.12%) was low. Amylose content was 35.06%. It was observed that the onset gelatinization temperature of the starch ranged from 50°C whereas, the conclusion gelatinization temperature was from 91-92.5°C. The starch show adequate properties and could be alternative source for the production of industrial products that may require starch.



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How to Cite

PRIYA D. PATIL, Gokhale, M., & Chavan, N. S. (2014). MANGO STARCH: ITS USE AND FUTURE PROSPECTS. Innovare Journal of Food Sciences, 2(1), 29–33. Retrieved from



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