*4.2. Mango Powder*

Mango powder is used as a flavor enhancer in various foods and beverages such as in ice cream, yoghurt, and the bakery and confectionery industries. Dried mango powder is processed by dehydrating mango pulp to a moisture content of 3% moisture using spray, freeze, vacuum, or drum dryers. However, it has been demonstrated that physiochemical properties of Refractance Window®-dried mango (RW-M) powder are comparable to the freeze-dried counterpart and are better than drum- and spray-dried mango powder [56]. One of the challenges in obtaining physically stable powder from dry fruits is their susceptibility to caking during processing and storage [57]. Caking is characterized by powder agglomeration, consolidation, and adhesion and has a negative impact on shelf life of powder. Caking also results in poor rehydration, lower reduced sensory properties, and short shelf life. To mitigate caking and improve hygroscopic properties of powder, carrier agents such as maltodextrin, starch, cellulose, or gums are used at a concentration of between 1 and 20% dry basis [58].

Mango jams and jellies are semisolid gels, which are made using the same general process [8,59]. Both of these products are made from fruit pulp, with added sugar, pectin, calcium chloride, and citric acid. Jelly is a clear or translucent fruit spread made from sweetened fruit juice and set using naturally occurring pectin. It is made by a process similar to that used for making jam, with the additional step of filtering out the fruit pulp after the initial heating. The incorporation of stem extract of medicinal plant marjoram into mango jam inhibited food spoilage bacteria viz. *Bacillus cereus* and *Bacillus megaterium*, indicating its potential use as a natural preservative in mango jam production [60].

Pickles are made mostly from green mangoes in India and are categorized as salty, oily, or sweet pickle based on the type of preservation used. They can be produced from peeled or unpeeled fruit with or without stones and with different kinds of proportions of spices.
