The present invention relates to a Mango flavor beverage formulation and process thereof.. In particular from Mangifera indica var: Totapuri.
Mango is one of the most important tropical fruits and rightly called as the king of fruits. However, it can be processed in to large number of value added products like beverages, jam, toffees, bars and pickles. Alphanso is the best table variety known for its excellent quality and flavour. Totapuri which is considered less expensive variety is preferred by the industry for its high pulp content (Ramteke et al 1999). Mango beverages are nutritious and very popular market drinks. The method of preparation has been standardized by Lal Singh, Giridhar Lai and other co workers. Beverages are prepared by mixing mango pulp, sugar and citric acid. To this Tagetes (essential oil) was added to enhance the peely, fruity and green note that is associated with the fresh mango aroma.
For ready to serve beverage - pulp/puree should be minimum ten percent. 15°B and acidity 0.3% as per the FPO specification. Blending of fruit juices has some advantages. They provide a variety of new flavour, better nutritional balance and help in utilizing less used fruits. Kalra et al (1991) have prepared mango blends with papaya and found to be acceptable after six months of storage at room temperature. There are a very few patents on the use of flavour enhancer in fruit juices.
Reference may be made to a process for the production of natural flavour enhancer, cloudifier, colour improver and thickener for mango juice and other mango products is patented by Pakistan 1972.
Yu-Jr (1994) has studied the mango juice production line as described in terms of overall outlay, technological conditions and equipment. Aroma changes in mango juice during processing and storage was studied by El Nemr et al (1988). They have reported that the bottling process resulted in a sharp decrease in the content of all volatile fractions especially esters and concluded that the
furan derivatives, alpha and beta-terpineol, terpinen-4-ol and ethyl esters fatty acids have detrimental effect on flavour. El-Samahy et al have studied the concentration of mango juice and aroma deterioration during the concentration.
Ramteke et al (1999) have discussed mango processing and value addition to mangoes in detail. They have discussed on production of mangoes in India, export of fresh mangoes, export of processed mango products, processing, frozen mango products (pulp/puree, slices in syrup); canned products (pulp/puree, slices in syrup); mango pulp concentration with aroma recovery; clarified mango juice concentrates; aseptic packaging; mango beverages; beverage blends; mango fruit bar and etc.
However, no information is available on mango beverages with Tagetes formulation. Hence, an attempt is made to develop a mango beverage (from mild flavoured and low price Totapuri fruits) modeled with special flavour module.
Status of essential oil Tagetes
Botanical name : Tagetes Patula L
Strong scented herb probably native to South Africa or Central America. The whole plant is used for the extraction of essential oil.
Physical chemical characteristics of tagetes essential oil is that, it is obtained by steam distillation. The yield amount is approximately 0.3-0.4% yields, is yellow reddish liquid. Its main constituents are tagetone, d-limonene, p-cymene. GC-MS study has revealed geranyl acetate, linalool and ethyl cinnamate. Which has herbaceous, peppermint-like, fruity and slightly bitter undertones.
Specific gravity of Tagetes oil : 0.8272.
Refractive index : 1.4940.
Optical rotation : +2.77.
Uses : Tagetes essential oil is used to a fimited extent in the formulation compound aromas of flavouring beverages, candies, condiments. Tagetes oil (FEMA No. 3040) has been reported used in the following.
Non-alcoholic beverages - 4.1 ppm
Ice-cream - 7.4 ppm
Candy - 9.0 ppm
Baked goods - 13 ppm
Gelatin puddings - 7 ppm
Condiments - 20 ppm
Regulatory status - FDA #121.1163. As an oil only.
(Source : Thomas E, Furia; Nicolo Bellanca 1975 Fenaroli's Hand book of flavour ingredients 2nd edition. CRC Press Inc. 18901 Cranwood Parkway, Cleveland Ohio-44128.)
The main object of the present inventions is to provide Mango flavor beverage formulation and process thereof.
Another object of the present invention is the use of Tagetes essential oil with its herbaceous, peely and fresh green mango like notes to increase the mango flavour intensity and synergise the aroma impact.
Still another object of the invention is to make use of the mild flavoured, low cost Totapuri variety mangoes/less used mangoes and there by value addition.
Yet another object of the invention is to give variety to the blended mango flavour beverages.
Accordingly, the present invention relates to Mango flavor beverage formulation and process thereof, the said formulation consisting of ingredients:

Mango pulp : 8-10%
Citric acid : 0.2-0.3%
Water : 89.7-91.8
Tagetes emulsion : 40 - 120ppm
In an embodiment of the process the preparation of enhanced mango flavor beverage formulation comprising:
a) Preparing diluted mango pulp by adding 8-10 times of water,
b) adding sugar and adjusting the brix to 12-15°B,
c) adding citric acid and adjusting acidity to 0.2-0.3%,
d) blending the product obtained in step c) with tagetes emulsion prepared in propylene glycol at the level of 40-120 ppm.
In an embodiment of the process the tagetes emulsion is prepared by blending with propylene glycol in a ratio of 1:8 to 1:10.
The process for the preparation of enhanced mango flavor beverage formulation comprises the following steps, where in the totapuri mango pulp was diluted to 8-10 times by adding water. Sugar was added to the diluted totapuri mango pulp and adjusting the brix to 12-15°B. The acidity of the formulation was adjusted to 0.2 to 0.3% by adding citric acid. Emulsification of tagetes by blending with propylene glycol was done in the ratio of 1 : 8 to 1 : 10. Emulsified tagetes in propylene glycol was added at the level of 80-120PPM and blended together to get enhanced mango flavor beverage formulations.
Novelty
1. The novelty of this process is a mango beverage with enhanced flavour by addition of Tagetes which is a natural flavouring.
2. The formulation has good mango aroma impact blend by increased fruity and fresh mango fruit like notes.

3. Since no thermal processing involved the formulation retains the vitamins
contained in the fruit. 4. Low cost, mild flavoured mango varieties are given value addition.
The following examples are given. Example 1
Formulation 1
Mango pulp: 8g
Sugar: 12g
Citric acid: 0.2g
Tagetes emulsion: 80ppm
8 g Totapuri mango pulp was diluted with 80g water. To this, 12g sugar was added and adjusted the bricks to 12°B. 0.2g citric acid was added. Finally tagetes emulsion was added at the rate of 80ppm and stirred well.
The samples were analysed by trained panelists for sensory attributes using 15 cm Quantitative Descriptive Analysis (QDA) scale. The intensities of the attributes were quantified and mean scores are given in the Table 1. Ortho-nasal and retro-nasal analysis of tagetes essential oil resulted in the perception of fruity, peely, herbal aroma notes which were compatible with mango fruit aroma. Hence the addition of tagetes to mango beverage was attempted The typical fruity, green mango like and peely notes of mango increased with experimental formulation over the control to which no tagetes emulsion was added. Thereby it scored higher for pleasantness of the formulation.
Example 2
Formulation 2
Mango pulp: 10g
Sugar: 15g
Citric acid: 0.3g
Tagetes emulsion: 120ppm
10g Totapuri mango pulp was diluted with 75g water. To this 15g sugar was added and adjusted the bricks to 15°B. 0.3g citric acid was added. Finally tagetes emulsion was added at the level of 120ppm and stirred well. The samples were analysed by trained panelists for sensory attributes using 15 cm QDA scale. Thus intensities of the attributes are quantified and mean scores are given in the Table 1. Results indicated that, at this level of addition of tagetes emulsion, there was no enhancement in the perception of peely, green mango, fruity notes which were desirable, but the intensity of herbal note was perceived more, which is not desirable and reduced the pleasantness of the beverage.
Example 3 Formulation 3
Mango pulp: 8g
Sugar: 12g
Citric acid: 0.2g
Tagetes emulsion: 40ppm
8g Totapuri mango pulp was diluted with 80g water. To this 12g sugar was added and adjusted the bricks to 12°B. 0.2g citric acid was added. Finally tagetes emulsion was added at the rate of 40ppm and stirred well.
The samples were analysed by trained panelists for sensory attributes using 15 cm QDA scale. Thus intensities of the attributes are quantified and mean scores are given in the Table 1 The perception of typical fruity, green mango- like and peely notes of mango decreased when compared to the formulation to which tagetes emulsion was added at 80 ppm level. Thereby it scored less for pleasantness.
The consumer acceptability of the formulations was tested using hedonic test. The results of the test is as follows: Two levels of Tagetes 80 and 120 ppm in the mango beverage was tested at a pilot consumer level with 70 respondents, by ranking for mango intensity followed by hedonicity on a 7 point scale. Rank sum analysis confirmed the lab panel observation that mango intensity did increase with addition of tagetes and it did synergise the aroma impact. Hedonic test as indicated that all the formulations were rated by less than 20% as 'dislike' at different degrees. The 120 ppm sample at 50% frequency appeared at 'like slightly' category while the other two crossed over to 'like moderately' category. At 90% level the 120 ppm sample just crossed over from the 'like moderately' to ' like much' class whereas the other two were towards the end of the class of 'like very much'. This indicated that addition of tagetes improves mango aroma when added at 80 ppm and marginally as 120 ppm.
Table 1: Mean Scores over attributes for Mango Beverage containing tagetes

(Table Removed)
Advantages
The main advantages of the present invention are
1. In the present process, mango flavour is enhanced by blending with
tagetes .
2. The formulation has given value addition to low priced mild flavoured
mango variety Totapuri.
3. This formulation has added a variety to flavor of mango beverage without
impairing the nutritional balance.
4. This formulation has helped in utilizing less used fruits.

We claim:
1. Mango flavor beverage formulation and process thereof, the said
formulation consisting of ingredients:
Mango pulp : 8-10%
Citric acid : 0.2-0.3%
Water : 89.7-91.8
Tagetes emulsion : 40 - 120ppm
2. A process for the preparation of mango flavor beverage formulation as
claimed in claim 1, comprising the steps :
a) Preparing diluted mango pulp by adding 8-10 times of water,
b) adding sugar and adjusting the brix to 12-15°B,
c) adding citric acid and adjusting acidity to 0.2-0.3%,
d) blending the product obtained in step c) with tagetes emulsion prepared in propylene glycol at the level of 40-120 ppm.

3. A process as claimed in claims 1-2, wherein the tagetes emulsion is prepared by blending with propylene glycol in a ratio of 1:8 to 1:10.
4. Mango flavor beverage formulation and process thereof, substantially as herein described with reference to the examples.