36E-73 |
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A. Rincon, Food Science and Technology, Univ. of Georgia, Food Science Building, ATHENS, GA 30605 and W. L. KERR, Dept. of Food Science and Technology, Univ. of Georgia, 122 Food Science Bldg., Athens, GA 30602-7610. There is much demand for high-quality minimally processed fruits for food formulations. The flavor and texture of mango is difficult to maintain in normal drying or freezing operations. Partial osmotic dehydration prior to freezing is an effective way to reduce water content and thus minimize cellular damage incurred during freezing. The objectives of this study were first, to analyze the effect of initial ripeness, sucrose syrup concentration and frozen storage time on the physicochemical, optical and textural properties of mango slices; and second, to assess the sensory properties of treated mangoes by a trained panel. Mango fruit was classified into three categories of ripeness (cutting force 3kg <, 3-4.9 kg, 5kg >), cut into 1.5 cm slices and immersed in sucrose syrups (10-30° Brix) at 20° C for 4 hours. Treated samples were frozen in a blast freezer at –18° C. Moisture loss, soluble solids content, vitamin C, lightness (L*), and hardness were evaluated over 20 weeks of frozen storage. Descriptive sensory terms were developed and evaluated by a trained panel. Moisture loss and soluble solids increased with syrup concentration. Vitamin C, L* and hardness decreased with increasing ripeness, storage time and syrup concentration. Sensory analysis showed that treatment with 30° Brix syrups produced firm pieces with highest sensory scores for sweetness and mango-like flavor. These results suggest that partial osmotic drying with sucrose syrups can produce frozen mango pieces with more fresh-like attributes.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |