MANGO (Philippine 'Carabao' var.) POWDER MADE FROM DIFFERENT DRYING SYSTEMS (original) (raw)
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Mango powders were obtained at water content below 0.05 kg water/kg dry solids using Refractance Window Ò (RW) drying, freeze drying (FD), drum drying (DD), and spray drying (SD). The spray-dried powder was produced with the aid of maltodextrin (DE = 10). The chosen drying methods provided wide variations in residence time, from seconds (in SD) to over 30 h (in FD), and in product temperatures, from 20°C (in FD) to 105°C (in DD). The colors of RW-dried mango powder and reconstituted mango puree were comparable to the freeze-dried products, but were significantly different from drum-dried (darker), and spray-dried (lighter) counterparts. The bulk densities of drum and RW-dried mango powders were higher than freeze-dried and spray-dried powders. There were no significant differences (P 6 0.05) between RW and freeze-dried powders in terms of solubility and hygroscopicity. The glass transition temperature of RW-, freeze-, drum-and spray-dried mango powders were not significantly different (P 6 0.05). The dried powders exhibited amorphous structures as evidenced by the X-ray diffractograms. The microstructure of RW-dried mango powder was smooth and flaky with uniform thickness. Particles of freeze-dried mango powder were more porous compared to the other three products. Drum-dried material exhibited irregular morphology with sharp edges, while spray-dried mango powder had a spherical shape. The study concludes that RW drying can produce mango powder with quality comparable to that obtained via freeze drying, and better than the drum and spray-dried mango powders.
Production of mango powder by spray drying and cast-tape drying
The production of mango powder by spray drying and cast-tape drying, with and without the addition of malto-dextrin was investigated. Moisture, particle size distribution, bulk density, particle density, porosity, morphology, total carotenoids content, water sorption isotherms, glass transition temperature and color of mango powders from both drying processes were compared. Powders resulting from cast-tape drying had irregular structure, different from the spherical structures showed by powders produced by spray drying. Cast-tape drying process resulted in powders with bulk densities of 0.8 g cm −3 (with maltodextrin) and 0.7 g cm −3 (without maltodextrin), higher than the observed for analogous powders produced by spray drying (bulk densities of 0.45 and 0.5 g cm −3). Also, porosity of powders from cast-tape drying (below 60%) was lower than that of powders produced by spray drying. Mango powders produced by spray drying without maltodextrin showed the highest carotenoid concentration (113 μm of carotenoid g −1 of dry mass). The state diagrams show that mango powders produced by spray drying exhibit slightly lower stability than those produced by cast-tape drying. Cast-tape drying is a suitable procedure for the production of mango powders and allows producing powders from whole fruit pulp, without the addition of maltodextrin.
Water sorption isotherms, glass transition, and microstructures of Refractance Window (RW)– and freeze-dried Philippine ‘‘Carabao’’ mango powders were investigated. Water sorption isotherms were developed by the isopiestic method, while thermal transition of the powders, at various water activities (aw¼ 0.11–0.86), was determined using differential scanning calorimetry (DSC). The sorption isotherms of RW- and freeze-dried (FD) mango powders exhibited a type III sigmoidal curve, showing higher and lower adsorption capacities above and below 0.5 aw, respectively. A significant difference (p < 0.05) in water content of RW- and freeze-dried mango powders for equivalent water activities was obtained above 0.5 aw. The onset glass transition temperature (Tgi) of RW- and freeze-dried mango powder solids decreased as the water content increased. There were no significant differences (p 0.05) in Tgi of RW- and freeze-dried mango powder solids at constant water activities, except for aw ¼ 0.86. Microscopic examination of mango powders indicated that freeze-dried mango powders exhibited greater surface area and porosity in comparison to RW-dried mango powders.
Drying Kinetics and Chemical Properties of Mango
International Journal of Food Science
Four mango fruit varieties of average slice thickness 0.6 cm and slice area 10 cm2 were dried using a mechanical dryer at varied temperatures, 55°C, 65°C, and 75°C. In general, the moisture content (MC) for all samples analyzed decreased with increasing drying time. Palmer and Haden varieties recorded the lowest MCs of 8.7% (w.b.) and 9.3% (w.b.), respectively, when dried for 14 h at 65°C. Palmer variety with the highest initial MC of 87.2% (w.b.) recorded a low final MC of 8.7% (w.b.) when dried for 14 h at 55°C. Moisture ratio decreased from 1.00 to 0.13, 1.00 to 0.12, 1.00 to 0.12, and 1.00 to 0.10 at 55°C for Kent, Keitt, Haden, and Palmer varieties, respectively. Kent, Keitt, Haden, and Palmer varieties recorded effective moisture diffusivity values of 5.90 × 10 – 7 , 6.40 × 10 − 7 , 6.57 × 10 − 7 , and 7.33 × 10 − 7 m 2 / s , respectively. Vitamin C content of 158.34 mg/100 g recorded for Palmer was highest compared to the other varieties. Activation energy values of samples...
Innovative Food Science & Emerging Technologies, 2005
This work aimed the induction of crystallization on powder mango juice during the process of spray drying and the correlation of the microstructure of the powder obtained with the functional properties of stickiness and solubility. To perform this work, we used mango juice with 12 -Brix. Before being dehydrated, the juice undertook addition from the following carriers: maltodextrin, gum arabic and starch waxy in the concentration of 12%. The solution also received addition of crystalline cellulose in the concentrations of 0, 3, 6 and 9%. The powder was obtained through the use of a mini-spray dryer of laboratorial scale. Analyses of microstructure, stickiness, hygroscopicity and solubility were performed on the obtained powder. The microstructure analyses showed that the powders of the mango juices obtained through spray drying using the carriers maltodextrin, gum arabic, starch waxy without the addition of cellulose presented surfaces of amorphous particles. The analysis XRD showed that when 3, 6 and 9% of cellulose were added, the particles showed half-crystalline surfaces. The value of stickiness decreased in terms of the concentration of cellulose reaching values of 0.15, 0.22 and 0.11 Kg-f for maltodextrin, gum arabic and starch waxy, respectively. The functional property of solubility is affected when 9% of cellulose is added reaching the values of 72, 71 and 31% for the carriers maltodextrin, gum arabic and starch wax, respectively.
Evaluation of Some Selected Mango Varieties for Fruit Powder Production In Ghana
Journal of Tropical Crop Science
Mango is an important fruit, which receives high patronage in Ghana. However, the highly seasonal and perishable nature of the crop, besides being a constraint to both farmers and processors, also deny consumers the opportunity to enjoy the fruit all year round. Use of the stable powder form of mango can serve to fill the gap during the mango off-season. This study evaluated the fruits of four major mango varieties (“Keitt”, “Kent”, “Palmer” and a local variety) grown in Ghana for their suitability for fruit powder production. The fresh fruit pulp and reconstituted freeze-dried powder of the varieties were analyzed for physicochemical characteristics. The study revealed that “Keitt”, “Kent” and “Palmer”, which are the exotic varieties, had significantly (p≤0.05) high pulp content of 68%, 66% and 63% respectively indicating potential for high fruit powder yield. Acceptable levels of total soluble solids, titratable acidity, ascorbic acid and beta-carotene contents were observed in th...
Standardize suitable pre-treatment for drying of mango peel into powder
2018
The present investigation was carried out on effect of pre-treatments on quality of mango peel powder. the investigation was laid out using completely randomized design with factorial concept for retention of physico-chemical and sensory quality using sixteen treatment combinations of potassium meta-bisulphite (0ppm, 500ppm, 1000ppm and 1500ppm) and ascorbic acid (0ppm, 100ppm, 200ppm and 300ppm). After pre-treatments, the samples of peel were blanched at 85±5oC for 5 minutes, then drained and dried at 60oC till final moisture content of 8%. Mango peel powder which was dehydrated by giving pretreatment to peel with the combination of 1000 ppm KMS and 200 ppm ascorbic acid (A3K3) found superior based on drying kinetics, nutritional as well as sensory quality and thus pusses great potential for utilization of processing waste.
Fruit powders are more significant in terms of volume reduction, packaging and transportation cost reduction, shelf-life increment and its various application in food products and formulations. The aim of this study was to explore the physico-chemical and sensory properties of green mango powder and investigate the packaging effect on its storage stability. The green mango powder was produced by cabinet drying at 60ºC with and without osmosis treatment (5% salt solution). Storage stability of green mango powder was investigated using single layer pack (LDPE), double layer pack (LDPE + BOPP) andtriple layer pack (LDPE + MCPP + BOPP). Cabinet drying successfully reduced the moisture content by around 81% of green mango, even though drying caused vitamin C loss around 44 mg/100g. The cabinet-dried green mango powder without osmosis treatment showed the lowest moisture content (7.85%) and maximum vitamin C retention by around 11.6 mg/100g. Concerning the sensory evaluation of reconstitution property of green mango powder, sample 103 is the most satisfactory product getting 7.6 out of 9 and ranked as “like moderately. The triple layer pack (LDPE + MCPP + BOPP) showed better retention properties against moisture gain and it hold the powder moisture below 10% until 4 months of storage period.