Evaluation of physicochemical properties of pre-treated raw mango (Mangifera indica) powder during storage

Abstract

Raw mango powder was prepared by subjecting raw mango slices to different pre-treatments like blanching in hot water at 90 °C for 1 minute, dipping in salt solution (1%) for 10 minutes and blending with glycerol monostearate (1%, 2% and 3%) to prepare foam. After pre-treatments of slices, they were dried at 50 °C, 60 °C and 70 °C, powdered, packed in LDPE bags and stored under ambient conditions followed by analysis at a regular interval of 30 days up to three months to assess the changes during storage. With storage, moisture, reducing sugar and total sugar content increased, whereas ash, fiber and ascorbic acid content of the powder decreased. On the basis of sensory evaluation treatment T5 was adjusted the best, having the highest score for colour (8.77), texture (8.15) and overall acceptability (8.46). No microbial spoilage was detected up to 90 days of storage.

Drying kinetics and mathematical modeling of seeds of two mango varieties at different temperatures and with different pretreatments

“…also found that drying temperature strongly influenced the drying rate and drying time of mango seeds by increasing the effective diffusivity. Langeh et al 63 . and Mishra et al 64 .…”

“…Ampah et al, 37 Nayak et al, 59 and Minuye et al 61 also found that drying temperature strongly influenced the drying rate and drying time of mango seeds by increasing the effective diffusivity. Langeh et al 63 and Mishra et al 64 also found that the moisture content of the seeds decreases with an increase in drying temperature because moisture evaporation increases and drying time is shortened. Rahman et al 65 also found that increasing the drying temperature reduced the moisture content very quickly.…”

Physiological and biochemical variations of naturally ripened mango (Mangifera Indica L.) with synthetic calcium carbide and ethylene

“…Further, conversion of starch into soluble sugars, reduction in citric acid contents, and lower titratable acidity values were found in naturally ripened mangoes, just as happened in current trials. Langeh et al 35 reported that reducing sugars increase with the increase in storage period. This could be due to the hydrolysis of sugars, which might be due to the degradation of disaccharides to monosaccharides.…”

“…The amounts of moisture, protein, fat, fiber, ash and NFE were found in the range of 68.33–71.38, 1.94–2.36, 2.11–2.31, 4.53–5.01, 1.84–2.59 and 87.60–89.58 g/100 g, respectively. Langeh et al 35 studied the effect of different pretreatments on physicochemical composition of mangoes, and significant variations in the results were found for moisture, ash and fiber contents. Jean-Claude et al 36 made a comparison physicochemical composition of mature green unripe mangoes with fully ripened mangoes.…”

Introducing in Côte D’ivoire a Simple Technique Contributing to the Post-Harvest Management of Mangoes (Mangifera indica L. 1753) Perishability and Browning by Targeting Polyphenol Oxidases (PPOs)

“…Among the most popular varieties, Palmer and Keitt, the Floridian mangoes are mainly exported in Côte d'Ivoire [3]. However, the ripe fruits have a limited commercial life due to high perishability linked to various intrinsic and extrinsic factors [4]. In fact, mangoes, like many other fruits and vegetables, are subject to enzymatic browning, which can occur during the various stages of handling, from harvesting to storage, if they are bruised or damaged.…”