Production and sensory evaluation of dried mango

Abstract

The objective of this study was to determine the best osmotic dehydration (OD) condition for slices of mango cv. Espada through a factorial experiment, evaluating water loss and water activity during the process, and then perform convective drying at different temperatures to sensorially evaluate the obtained dried mango. An experiment was conducted in a 23 factorial experiment, with three central points, to evaluate the influence of thickness (1; 1.5 and 2 cm), sucrose concentration (35; 45 and 55 ºBrix) and temperature (30, 40 and 50 ºC) on water loss and water activity during the process. Convective drying was carried out in a tray dryer at temperatures of 50, 60 and 70 ºC, with an air speed of 1.5 m s-1. The optimal OD condition was found for slices with 1 cm thickness, sucrose concentration of 55 °Brix and temperature of 50 °C. Dried mangoes produced at temperatures of 50 and 60 °C were the most accepted among the tasters for the attributes of color, appearance, odor and taste, intensity of hardness, preference and purchase intention, and can be a promising alternative for utilization of Espada mango.

Mango enriched with sucrose and isomaltulose (Palatinose®) by osmotic dehydration: Effect of temperature and solute concentration through the application of multilevel statistical models

“…However, the samples treated with isomaltulose presented a greater number of solutes, so there was an enrichment of the sample with this osmotic agent. Although the solubility of aqueous sucrose solution is greater than isomaltulose solution (Galdino et al, 2021), the a w of both solutions are close (0.979, 0.974 and 0.970 for sucrose solutions and 0.978, 0.978 and 0.972 for isomaltulose solutions for 25%, 30% and 35% solute concentration, respectively) and this causes similar osmotic pressure gradients and, consequently, WL and SG values are of the same order of magnitude for all conditions studied (Figure 1). In spite there are no studies about OD of mango in isomaltulose solutions in literature, for sucrose solutions, the results obtained for WL and SG were similar to those previously reported in other works of OD under similar dehydration conditions (Galdino et al, 2021; Zongo et al, 2021).…”