30G-25 |
Drying kinetics and consumer preference of dried mango strips |
D. MEJIA1, J. De La Cruz-Medina2, M. R. Herrera2, G. Vela2, and H. S. Garcia2. (1) AGSI, FAO, Viale delle Terme di Caracalla, Rome, 00100, Italy, (2) UNIDA, Instituto Tecnologico de Veracruz, M.A. de Quevedo # 2779, Col. Formando Hogar, Veracruz, Ver., 91897, Mexico Mango is a tropical fruit appreciated worldwide, due to its special flavor. Mexico is an important mango producer, where between 25 and 30% of the crop is lost due to deficient post-harvest handling. Industrial mango processing into snack products like strips could provide an alternative for utilization of this fruit. The purpose of this work was to study the drying kinetics of mango slices, monitoring color changes and the final product was subjected to sensory evaluation. Fresh mangoes (Haden and Manila varieties) were obtained from the local market, Fruits were peeled and the pulp was blended with salt, dried hot pepper and the resulting paste was dried in air at 60 °C and 1 m/s for 9 h. After drying the slabs were cut into 2x12 cm stripes and packed in heat-sealable bags. A consumer preference test (100 subjects) was performed to evaluate the preference for product of both varieties. The dying process was typical of fruits, ca. 50 % of total moisture was eliminated in the first hours, but it took 9 h for both varieties to reach the appropriate moisture content. Drying was modeled by a second-order polynomial. No color differences were noted during dehydration. Sensory analysis demonstrated that Manila mango stripes were better accepted than those prepared from Haden mangoes, according to binomial test (p=0.95). The developed product could be easily prepared and may be an alternative for mango processing in order to utilize excess fruit during harvest time.
Session 30G, Fruit & Vegetable Product: Processed Fruits and Vegetables
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