Standardize suitable pre-treatment for drying of mango peel into powder (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.
Food Chemistry, 2013
Mango processing produces significant amount of waste (peels and kernels) that can be utilized for the production of value-added ingredients for various food applications. Mango peel and kernel were dried using different techniques, such as freeze drying, hot air, vacuum and infrared. Freeze dried mango waste had higher antioxidant properties than those from other techniques. The ORAC values of peel and kernel varied from 418-776 and 1547-1819 lmol TE/g db. The solubility of freeze dried peel and kernel powder was the highest. The water and oil absorption index of mango waste powders ranged between 1.83-6.05 and 1.66-3.10, respectively. Freeze dried powders had the lowest bulk density values among different techniques tried. The cabinet dried waste powders can be potentially used in food products to enhance their nutritional and antioxidant properties.
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.
Pharma innovation, 2022
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.
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.
Characteristics of Dried Mango Slices as Affected by Pre-Treatments and Drying Type
2012
The characteristics of dried mango (fresh slices Seddik and Fajri Kalan cvs). were studied using two types of drying (normal drying oven at 58°C for 28 h or vacuum drying oven at 80°C for 4 h.), also to study the effect of pretreatment with Sodium metabisulfite 1% for 10 sec. then at 2% concentration for 5 min. or adding powder Sucrose 20 gm. (surfaces addition) per 150 gm. mango slices on physical characteristics (colour parameters changes as the total colour change (ΔE), chroma (colour saturation), hue angle, browning index (BI) were determined. L* and b* parameters, the dried slices weight, slices cut force and the net dried slices ratio). The chemical characteristics rehydration and drying rate of mango slices were also measured. The total colour changes under normal drying were less than that the vacuum drying. Browning index under vacuum drying for Seddik cv. was less than that of the Fajri Kalan cv. whereas the verses of normal drying. The vacuum dried slices weight was highe...
The effects of ascorbic acid, salt solution, lemon juice, and honey pretreatment on the drying kinetics and sensory characteristics were studied. Pretreatments used affected the effective moisture diffusivity and rehydration properties of the dried mangoes. The effective moisture diffusivity values were 2.22 × 10 -10 m 2 /s for ascorbic acid, 1.80 × 10 -10 m 2 /s for salt solution, 2.01 × 10 -10 m 2 /s for lemon juice, 1.93 × 10 -10 m 2 /s for honey pretreated mangoes, and 2.31 × 10 -10 m 2 /s for the control slices. Pretreatments enhanced the drying rate potential of mangoes. Among the thin-layer drying models fitted to the experimental data, the Middil model gave the best fit. The ascorbic acid pretreated samples were the best while the salt solution ones were the poorest with respect to reconstitution capacity. Consumer studies for overall preference for taste, colour, texture, flavour and chewiness of the dried products revealed that there was a higher preference for honey pretreated dried samples followed by the ascorbic acid, control, lemon juice, and salt solution pretreated samples. The results demonstrate that these pretreatments can be applied to enhance the moisture transport during drying and the quality of the dried products.
MANGO (Philippine 'Carabao' var.) POWDER MADE FROM DIFFERENT DRYING SYSTEMS
2012
by Ofero Abagon Capariño, Ph.D. Washington State University August 2012 Chair: Juming Tang Mango (Mangifera indica L.) is one of the finest tropical fruits in the world with about 75% of the world production coming from Asia. In the Philippines, mango ranks third among fruit crops after banana and pineapple based on export volume and value. Acclaimed to be one of the best worldwide, this fruit has established a good reputation in the international market. However, huge postharvest losses ranging 87 % have been reported due mainly to inadequate preservation technologies, and improper handling and storage. In this research, a more stable product such as mango powder was investigated using a novel drying technology called Refractance Window ® drying (RW), and three other commonly used drying methods, namely: freeze drying (FD), drum drying (DD) and spray drying (SD). The influence of these four drying methods on the physical properties and microstructures of mango powder was studied. R...
Polish Journal of Food and Nutrition Sciences, 2017
The present invention was undertaken to study and determine the effect of potassium metabisulphite (6%) and potassium sorbate (350 ppm) treatments on the nutritional quality of osmotically-dehydrated, infrared- and microwave-blanched dried mango slices (local cultivars “Chaunsa” and “Fajri”) stored for the period of 6 months under ambient conditions. The studied parameters included physical characteristics such as water activity, non-enzymatic browning, and color values, chemical parameters such as moisture, ash, fiber, acidity and content of proteins, sugars, vitamin C, total carotenoids, and sensory attributes such as appearance, flavor and texture. Vitamin C content in osmotically-dried mango slices was higher than that of IR and MW blanched dried mango slices but the content of vitamin C of both cultivars was lower than of the fresh mango samples (Chaunsa: 135 mg/100 g, Fajri: 94 mg/100 g). Significant loss was noticed in total carotenoids content of both the cultivars with pass...
Drying is the oldest method of food preservation. However, the drying method can adversely affect product quality. The present work aims to measure the texture, color, vitamin C and β-carotene content of solar, oven and integrated solar-oven drying of apple and kent mango slices. Micro stable texture profile analyzer (TPA), spectrometer and UV-Vis spectrophotometer were used to determine the texture, color, vitamin C and β-carotene content, respectively. The result shows variety had a non-significant effect (p>0.05), while the drying method has a significant effect (p<0.05) on the texture and color values of dried mango slices. The mango slice structure was become harder in texture and darkens in color. Apple (72.38mg/100g, (91.05µg/100g) and kent mango (66.72mg/100g, 73.80µg/100g) showed a significant difference (p<0.05) on their vitamin C and β-carotene content. The loss of vitamin C (58.41mg/100g) and β-carotene (58.60µg/100g), was low in the integrated solar-oven dryer. The loss of vitamin C was high in kent mango than the apple mango, while the β-carotene lost was high in apple mango than the kent mango. This study indicates that the use of integrated solar-oven drying was the preferred drying method to keep vitamin C and β-carotene loss minimum.