Effect of drying methods on nutritional composition and sensory qualities of dehydrated sliced mango (mangifera indica l.) pulp
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Date
December, 2008
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Abstract
Fresh, ripe and firm mango varieties (Keitt and Kent) were obtained from a commercial farm in Somanya and used for the studies. The research was carried out on mango slices to study the effects of some pretreatment methods and drying using the solar and gas drying methods. The effects of packaging types and storage time on the sensory and nutritional qualities of solar and gas dried mango fruits were studied. The study showed that pretreatment significantly (p<0.05) affected all parameters with the exception of crude fibre. Certain nutritional and sensory properties were significantly maintained as compared to control samples (no pretreatment) for the two mango varieties studied. Though all pretreatments had significant effect (p<0.05) in maintaining nutritional and sensory qualities as compared to control samples, potassium metabisulphite pretreatment was more preferred for solar drying of the two mango varieties. Gas dried mango fruits had significant effect (p<0.05) in maintaining nutritional and sensory qualities as compared to the solar dried mango fruits with no pretreatment for both mango varieties and the gas dried samples were more preferred to the solar dried ones. The packaging material and storage time significantly (p<0.05) affected the moisture, microbial load, vitamin C and pro-vitamin A during storage. High density polyethlene and polypropylene packs were suitable for storing both sulphited solar dried and gas dried mango fruits since there were no significant differences (p>0.05) in the parameters monitored. No significant differences (p>0.05) were recorded between the two mango varieties used on all the nutritional and sensory attributes monitored with the exception of pro-vitamin A and vitamin C contents for solar dried pretreated mango fruits slices.
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A Thesis Submitted to the board of Postgraduate Studies (KNUST) in partial fulfillment of Requirement for the Award of the Master of Science (MSc.) Degree in Food Science and Technology,