Evaluation of Physical and Chemical Properties of Foam‐Mat Dried Mango (Mangifera indica) Powder during Storage

• Published in: Journal of food processing and preservation 2014-08, Vol.38 (4), p.1866-1874
• Main Authors: Wilson, Robin A, Kadam, Dattatreya M, Chadha, Sonia, Grewal, Manpreet Kaur, Sharma, Monika
• Format: Article
• Language: English
• Subjects: absorption; air temperature; ascorbic acid; Baby food; Bacteria; beverages; calcium; carotenes; Confectionery; Drying; egg albumen; farmers; Foaming agents; Fungi; infant foods; iron; Maillard reaction; Mangifera indica; mangoes; Moisture content; phosphorus; physicochemical properties; pulp; reducing sugars; Sugars; sweets; transportation; water content
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.12158

Mango (Mangifera indica) pulp was foam‐mat dried using 0, 3, 5, 7 and 9% egg white as foaming agent, dried at 65, 75 and 85C air temperature, pulverized into powder, packed and stored at ambient conditions and was analyzed at 0‐, 2‐, 4‐ and 6‐month period for various physicochemical properties. Moisture content, total acid, nonenzymatic browning and calcium content increased and total sugars, reducing sugars, ascorbic acid, pH, total carotenes, iron, phosphorus, water soluble index and water absorption index of mango powder decreased with storage. There was no bacterial and fungal contamination observed even after 6 months of storage making the product suitable for domestic and commercial use. PRACTICAL APPLICATIONS: Foam‐mat drying is a lucrative drying method of mango drying as it requires less drying time and the product obtained is of good quality. Drying of mango during glut season can help in making mango products such as ready to serve drinks, instant baby foods, sweets and confectionary available during the off‐season. Moreover, processing of surplus mango can save the wastage during storage and transportation which otherwise poses a big problem for the farmers.