Mango (Mangifera indica L.) is a widely consumed tropical fruit in fresh or processed form throughout the world. This fruit has limited storage life since it cannot be stored at low temperatures because of its susceptibility to chilling injury. Moreover, mangoes need to be treated with hot water as quarantine requirement which accelerates the ripening process. These limitations lead to substantial postharvest losses creating massive quantity of culled fruit as bio-waste, which offers a potential to be developed into value-added products.
Polyphenols, carotenoids, and vitamins impart healthpromoting properties to mango due to their antioxidant activities and the fiber content of mango offers potential for its use in bakery products. Since mangoes are susceptible to decomposition because of their high water content and nutrients, drying can effectively preserve this fruit while offering expanded usage in different food products. The method of drying can have a negative impact on quality; for example, hot air drying was shown to have negative effect on the antioxidant properties of mango. Currently, mango slices are dried by dipping in sugar for marketing as a snack product; however, presently, dried mangoes for use in various food applications are not available commercially. The objective of this study was to evaluate different methods for drying mango and evaluate the antioxidant and functional properties of dried mangoes powders.
Mango (Mangifera indica L.) is a widely consumed tropical fruit in fresh or processed form throughout the world. This fruit has limited storage life since it cannot be stored at low temperatures because of its susceptibility to chilling injury. Moreover, mangoes need to be treated with hot water as quarantine requirement which accelerates the ripening process. These limitations lead to substantial postharvest losses creating massive quantity of culled fruit as bio-waste, which offers a potential to be developed into value-added products.Polyphenols, carotenoids, and vitamins impart healthpromoting properties to mango due to their antioxidant activities and the fiber content of mango offers potential for its use in bakery products. Since mangoes are susceptible to decomposition because of their high water content and nutrients, drying can effectively preserve this fruit while offering expanded usage in different food products. The method of drying can have a negative impact on quality; for example, hot air drying was shown to have negative effect on the antioxidant properties of mango. Currently, mango slices are dried by dipping in sugar for marketing as a snack product; however, presently, dried mangoes for use in various food applications are not available commercially. The objective of this study was to evaluate different methods for drying mango and evaluate the antioxidant and functional properties of dried mangoes powders.
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