39B-41

M. MATA-MONTES DE OCA¹, L. I. Ibarra-Martinez, B. Tovar-Gomez, and H. S. Garcia⁴. (1) Laboratorio de Investigacion en Alimentos, Instituto Tecnologico de Tepic, Apdo. Postal 634, Tepic, NAY, 63000, Mexico, (2) UNIDA, Instituto Tecnologico de Veracruz, M.A. de Quevedo # 2779, Col. Formando Hogar, Veracruz, Ver., 91897, Mexico

Mango fruit has been gaining market globally due to its unique sensory attributes; however, production season for this fruit is reduced and markets saturate with the fresh product for a period of few weeks. Alternative products and processing for mangoes can help alleviate the surplus of fresh fruit. An interesting alternative may be the preparation of partially-dehydrated mango pulp in the form of an intermediate moisture food.

Our objective was to study a formulation to prepare a mango leather product that can be produced in small scale.

A fractional factorial design of 26-3 was employed and 8 formulations were tested. Six different ingredients were used at two concentration levels to prepare a base mixture with Kent mango pulp. The mixtures were partially dried on trays that were covered with a film of 0.5 cm thickness at 65 °C. Sensory evaluation was performed using a non-structured hedonic scale for color, flavor and texture and employing 50 untrained panelists. Microbiological analyses were done on the product at each month.

Panelists found the formulation containing ascorbic acid, sucrose and glucose to have the best set of sensory quality attributes. Pectin and calcium chloride did not contribute to improvement of the sensory attributes. A product was obtained that was stable for at least three months. Microbial counts were maintained low due to the reduced water activity and components of the mixture.

The final product obtained had a good acceptance by consumers and represents an inexpensive and technically simple alternative for mango utilization.