Production and sensory evaluation of dried mango

Galdino, Pablícia O.; Queiroz, Alexandre J. de M.; Figueirêdo, Rossana M. F. de; Santiago, Ângela M.; Galdino, Plúvia O.

doi:10.1590/1807-1929/agriambi.v25n1p44-50

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Articles • Rev. bras. eng. agríc. ambient. 25 (1) • Jan 2021 • https://doi.org/10.1590/1807-1929/agriambi.v25n1p44-50 linkcopy

Production and sensory evaluation of dried mango¹

Elaboração e avaliação sensorial da manga-passa

Authorship SCIMAGO INSTITUTIONS RANKINGS

The objective of this study was to determine the best osmotic dehydration (OD) condition for slices of mango cv. Espada through a factorial experiment, evaluating water loss and water activity during the process, and then perform convective drying at different temperatures to sensorially evaluate the obtained dried mango. An experiment was conducted in a 2³ factorial experiment, with three central points, to evaluate the influence of thickness (1; 1.5 and 2 cm), sucrose concentration (35; 45 and 55 ºBrix) and temperature (30, 40 and 50 ºC) on water loss and water activity during the process. Convective drying was carried out in a tray dryer at temperatures of 50, 60 and 70 ºC, with an air speed of 1.5 m s^-1. The optimal OD condition was found for slices with 1 cm thickness, sucrose concentration of 55 °Brix and temperature of 50 °C. Dried mangoes produced at temperatures of 50 and 60 °C were the most accepted among the tasters for the attributes of color, appearance, odor and taste, intensity of hardness, preference and purchase intention, and can be a promising alternative for utilization of Espada mango.

Key words:
Mangifera indica; osmotic dehydration; convective drying

Trials	Slice thickness (cm)	Sucrose concentration (°Brix)	Temperature (°C)
1	-1 (1)	-1 (35)	-1 (30)
2	+1 (2)	-1 (35)	-1 (30)
3	-1 (1)	+1 (55)	-1 (30)
4	+1 (2)	+1 (55)	-1 (30)
5	-1 (1)	-1 (35)	+1 (50)
6	+1 (2)	-1 (35)	+1 (50)
7	-1 (1)	+1 (55)	+1 (50)
8	+1 (2)	+1 (55)	+1 (50)
9	0 (1.5)	0 (45)	0 (40)
10	0 (1.5)	0 (45)	0 (40)
11	0 (1.5)	0 (45)	0 (40)

	SS	DF	MS	F_calculated	F_tabulated*
Regression	1188.629900	7	169.804271	12.25	6.16
Residual	41.566391	3	13.855464	12.25	6.16
Lack of fit	0.009000	1	0.004500	0.0002	19
Pure error	41.557	2	20.778695	0.0002	19
Total	1230.196	10

	SS	DF	MS	F_calculated	F_tabulated*
Regression	0.0023	7	0.0003	4.64	4.35
Residual	0.0002	3	0.0001	4.64	4.35
Lack of fit	0.000205	1	0.0000	17.61	19.3
Pure error	0.000005	2	0.0000	17.61	19.3
Total	0.002484	10

Parameters	50	60	70	Resolution (MPN g^-1)
Parameters	(°C)			Resolution (MPN g^-1)
Coliforms at 35 °C (MPN g^-1)	< 3.0	< 3.0	< 3.0	< 3.0
Thermotolerant coliforms (MPN g^-1)	< 3.0	< 3.0	< 3.0	< 3.0
Staphylococcus aureus (CFU g^-1)	< 1 x 101	< 1 x 101	< 1 x 101	< 1 x 101
Molds and yeasts (CFU g^-1)	3 x 101	< 1 x 101	< 1 x 101	< 1 x 103
Salmonella sp.	Absent	Absent	Absent	Absent

Temperature (°C)	Means
Temperature (°C)	Color	Appearance	Odor	Flavor
50	7.44 a	7.41 a	7.72 a	7.98 a
60	7.36 a	7.24 a	7.17 ab	7.46 a
70	6.94 a	6.86 a	6.98 b	6.50 b

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[TFN2] * - Tabulated F values at p ≤ 0.05; SS - Sum of squares; DF - Degrees of freedom; MS - Mean square

Production and sensory evaluation of dried mango1

Elaboração e avaliação sensorial da manga-passa

Production and sensory evaluation of dried mango¹