Quality of keitt mango chips as affected by method of drying, packaging and storage periods
| dc.contributor.author | Nyame, Bertina | |
| dc.date.accessioned | 2015-08-10T15:12:52Z | |
| dc.date.accessioned | 2023-04-20T18:39:22Z | |
| dc.date.available | 2015-08-10T15:12:52Z | |
| dc.date.available | 2023-04-20T18:39:22Z | |
| dc.date.issued | 2015-07-10 | |
| dc.description | A thesis submitted to the Department of Horticulture, Kwame Nkrumah University of Science and Technology in partial fulfilment of the requirement for the degree of Masters of Philosophy. 2015 | en_US |
| dc.description.abstract | Mango (Mangifera indica) fruits i.e. Keitt variety were harvested at the green mature stage from Peterbeck farms at Dodowa in the Greater Accra Region of Ghana and transported to the laboratory of the Department of Horticulture, Faculty of Agriculture, KNUST, Kumasi, Ghana for analysis. The research was carried out on mango slices to study the effects of two drying methods using the sun and oven drying. The study has shown that different drying and packaging methods have varying effect on proximate, mineral, microbial and sensory qualities on Keitt mango pulps. The oven drying was superior in preserving potassium (1.93mg/100g), calcium (0.27mg/100g), protein (3.94%), fibre (1.55%), and pH (5.48). Oven drying therefore showed superior capacity in preserving the nutritional composition of mango pulps and it should be the method of choice. It was observed that storage period and packaging methods influenced both nutritional and proximate composition of dried mango pulps. Aluminium packs were the best packaging material for maintaining ash content (2.25%). Zip lock bags were the ideal packaging material with respect to protein (4.82%), fibre (2.01%) and vitamin C (4.36mg/100g) content retention of the mango chips samples with storage period. The results showed that PET containers were better materials for storing dried mango pulps as compared to Zip lock bags, aluminium packs and Control (unpackaged) as these packaging materials formed good moisture barrier. Packaging materials also determined the presence of particular microbes and microbial counts during storage. Mucor sp were identified in PET containers and Aluminium packs. Rhizopus sp was found in Zip lock bags and Control (unpackaged). Aspergillus niger was identified in PET containers, aluminium and zip lock bags. Penicillium sp and Aspergillus niger were identified in all the packaged material except the Control (unpackaged).oven dried mango chips stored in zip lock bags and control. The sun dried PET containers gave better appearance (7.55) whereas the oven dried PET containers had the highest score of the other parameters. | en_US |
| dc.description.sponsorship | KNUST | en_US |
| dc.identifier.uri | https://ir.knust.edu.gh/handle/123456789/7436 | |
| dc.language.iso | en | en_US |
| dc.title | Quality of keitt mango chips as affected by method of drying, packaging and storage periods | en_US |
| dc.type | Thesis | en_US |
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