Physico-chemical and sensory evaluation of a mango-based fruit bar

The objective of this work was the evaluation of a mango-based fruit bar. Tommy Atkins pulp and mango peel physicochemically were characterized. Three drying methods were compared: lyophilization, convection drying, and microwave assisted convection drying. Subsequently six formulations were made va...

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Bibliographic Details
Published in:Dyna (Medellín, Colombia) Colombia), 2019-07, Vol.86 (210), p.276-283
Main Authors: Leguizamón Delgado, Maria Alejandra, Duque Cifuentes, Alba Lucía, Quintero Castaño, Victor Dumar
Format: Article
Language:English
Subjects:
drying techniques
fiber
mango
pectin
peel
pulp
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Summary:The objective of this work was the evaluation of a mango-based fruit bar. Tommy Atkins pulp and mango peel physicochemically were characterized. Three drying methods were compared: lyophilization, convection drying, and microwave assisted convection drying. Subsequently six formulations were made varying the amount of pectin from 0.5 to 2.5%, water, inulin, glycerol and ascorbic acid. The results obtained showed that microwave-assisted convection drying at 40 ° C for the shell showed a higher concentration of fiber. Two formulations were selected for physicochemical, microbiological and sensory analysis. Formulation D with a higher percentage of pectin was more widely accepted. The values obtained from vitamin C and total phenolic compounds show that the formulation of a fruit bar is feasible, taking advantage of the shell mainly as a raw material for foods with functional characteristics.
ISSN:0012-7353
2346-2183
DOI:10.15446/dyna.v86n210.72950