Effect of blanching techniques and treatments on nutritional quality of dried mango slices during storage

• Autorzy: Gulzar A. , Ahmed M. , Qadir M.A. , Shafiq M.A. , Ali S. , Ahmad I. , Mukhtar M.F.
• Języki publikacji: EN

Abstrakty

EN

The present invention was undertaken to study and determine the effect of potassium metabisulphite (6%) and potassium sorbate (350 ppm) treatments on the nutritional quality of osmotically-dehydrated, infrared- and microwave-blanched dried mango slices (local cultivars “Chaunsa” and “Fajri”) stored for the period of 6 months under ambient conditions. The studied parameters included physical characteristics such as water activity, non-enzymatic browning, and color values, chemical parameters such as moisture, ash, fi ber, acidity and content of proteins, sugars, vitamin C, total carotenoids, and sensory attributes such as appearance, fl avor and texture. Vitamin C content in osmotically-dried mango slices was higher than that of IR and MW blanched dried mango slices but the content of vitamin C of both cultivars was lower than of the fresh mango samples (Chaunsa: 135 mg/100 g, Fajri: 94 mg/100 g). Signifi cant loss was noticed in total carotenoids content of both the cultivars with passage of time because of their susceptibility to oxidative loss caused by dry heat. No growth of yeast and mold was detected in potassium sorbate-treated dried mango slices due to their preservative effect. From the point of view of the composition and sensory quality, dried mango slices of both the cultivars have excellent nutritional qualities.

Słowa kluczowe

EN

mango; Mangifera indica; tropical fruit; blanching; treatment; nutritional quality; microwave; enzyme inactivity; colour value; chemical parameter; water activity; sensory attribute; storage

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2018
• Tom: 68
• Numer: 1
• Opis fizyczny: p.5-13,fig.,ref.

Twórcy

autor

Gulzar A.

• Division of Science and Technology, University of Education, Lahore, Pakistan

autor

Ahmed M.

• Institute of Chemistry, University of the Punjab, 54590 Lahore, Pakistan

autor

Qadir M.A.

• Institute of Chemistry, University of the Punjab, 54590 Lahore, Pakistan

autor

Shafiq M.A.

• Institute of Biochemistry and Biotechnology, University of the Punjab, 54590 Lahore, Pakistan

autor

Ali S.

• Food and Biotechnology Lab, PCSIR Laboratories, Lahore, Pakistan

autor

Ahmad I.

• Food and Biotechnology Lab, PCSIR Laboratories, Lahore, Pakistan

autor

Mukhtar M.F.

• Division of Science and Technology, University of Education, Lahore, Pakistan

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Identyfikatory

DOI

10.1515/pjfns-2017-0012