Improving dried mango physicochemical properties using conventional hot-air drying coupled with a novel technology “intensification of vaporization by decompression to the vacuum”
Paola Labaky , Layal Dahdouh , Lidwine Grosmaire , Hiba N. Rajha , Julien Ricci , Charlotte Delpech , André El Khoury , Espérance Debs , Christelle Wisniewski , Nicolas Louka
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引用次数: 0
Abstract
The impact of the “Intensification of Vaporization by Decompression to the Vacuum” (IVDV) coupled with conventional hot-air drying on the organoleptic and nutritional properties of mangoes was investigated in this study. The effect of three IVDV treatment parameters (saturated steam pressure, initial water content and processing time) on the volume, texture and color was studied using response surface methodology. The phenolic content and antioxidant activity were explored through chemical analyses. Results revealed that the IVDV decreased the drying time of mango cubes by 50%, increased their volume by four times, and improved their texture compared to hot-air dried samples. The treatment also enhanced the color of mango cubes allowing an orange color contrasted to a brown color for conventionally dried cubes. Phenolic content and antioxidant activities were improved by 9 times and 11 times, respectively, following IVDV treatment compared to simple hot-air drying. The IVDV offers new prospects for processing mango into dried cubes with improved organoleptic properties characterized by a crunchy texture and an appreciated color.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.