Effect of infrared drying on the drying kinetics and the quality of mango (Mangifera indica) powder

• Autorzy: Nguyen P.B.D. , Nguyen T.V.L. , Nguyen T.T.D.
• Języki publikacji: EN

Abstrakty

EN

Mango powder is a nutrient-dense substance that can be used directly or as a supplement in food items. However, due to the high sugar content, the removal of moisture from mango was difficult. This study investigated an infrared drying technique for removing moisture from mango pulp to produce powder products. The experiment was designed in a three-factor full factorial design with the following variables: drying temperature (70, 75, and 80°C), maltodextrin content (0, 6, and 9 g/100 g pulp), and total soluble solid content (11 and 16°Brix). The findings indicated that the Weibull model was the most appropriate for describing the moisture removal of mango pulp during infrared drying. Higher temperature and maltodextrin content, along with reduced total soluble solid content, resulted in improved quality of the mango powder. Furthermore, the optimal drying conditions for mango powder were found as 11°Brix, 80°C, and 9% maltodextrin content, which could ensure the highest retention of total phenolics (59.874%), retention of reducing sugars (71.044%), total acidity (10.141%), and retention of DPPH radical scavenging activity (65.051%). To fully benefit from the rewards of infrared drying, it is essential to establish suitable pretreatment conditions or use additives to preserve component quality.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2024
• Tom: 74
• Numer: 1
• Opis fizyczny: p.69-81,fig.,ref.

Twórcy

autor

Nguyen P.B.D.

• Faculty of Electrical and Electronics Engineering, Ho Chi Minh University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
• Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam

autor

Nguyen T.V.L.

• Department of Food Technology, Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City, Vietnam

autor

Nguyen T.T.D.

• Department of Food Technology, Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City, Vietnam

Identyfikatory

DOI

10.31883/pjfns/182962