Developing mango powders by foam mat drying technology.

Autor: Tran NTY; Institute of Applied Technology and Sustainable Development Nguyen Tat Thanh University Ho Chi Minh City Vietnam.; Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam., Le TTT; Faculty of Chemical Engineering and Food Technology Nong Lam University Ho Chi Minh City Vietnam., Nghia NH; Faculty of Chemical Engineering and Food Technology Nong Lam University Ho Chi Minh City Vietnam., Nhu DB; Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam., Huynh LB; Faculty of Chemical Engineering Ho Chi Minh City University of Food Industry Ho Chi Minh City Vietnam., Nguyen TXT; Center of Water Management and Climate Change, Institute for Environment and Resources Vietnam National University, Ho Chi Minh City (VNU-HCM) Ho Chi Minh City Vietnam., Huynh PX; Department of Microbial Biotechnology, Institute of Food and Biotechnology Can Tho University Can Tho City Vietnam., Dao TP; Institute of Applied Technology and Sustainable Development Nguyen Tat Thanh University Ho Chi Minh City Vietnam.; Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam.
Jazyk: angličtina
Zdroj: Food science & nutrition [Food Sci Nutr] 2023 Apr 26; Vol. 11 (7), pp. 4084-4092. Date of Electronic Publication: 2023 Apr 26 (Print Publication: 2023).
DOI: 10.1002/fsn3.3397
Abstrakt: Using mango purée from overripe mangoes to produce powders helped to solve agricultural product stagnation. The research investigates the effect of thickening additives, convection drying, and heat pump drying on bioactive compounds such as total phenolic content (TPC), total flavonoid content (TFC), color, and solubility of the final product. The obtained results showed that the mixture (gum arabic and maltodextrin in the ratio 50:50 w/w) at a concentration of 15% gave a good quality powder texture when dried by hot air convection at 55°C with TPC (21.24 ± 1.58 mg GAE/g dry weight [DW]) and TFC (0.34 ± 0.02 mg QE/g DW), respectively. In addition, the product has a high solubility of 64.35%, with the highest pass-through point of 17.11.
Competing Interests: The authors declare that they have no conflict of interest.
(© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)
Databáze: MEDLINE
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