Shireen Akther
Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh
Afroza Sultana
Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh
Md. Rahim Badsha
Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh
Md. Mokhlesur Rahman
Department of Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh, Bangladesh
Md. Abdul Alim
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh;
Amiza Mat Amin
Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu. Kuala Nerus, Malaysia
Drying; Mango powder; Rehydration; Physicochemical properties; Reconstitution
Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh
Quality and Nutrition
Materials Whole, ripe fresh mangoes (Amropali cultivar) were purchased from Chapainawabganj, Rajshahi, Bangladesh. The average weight of each mango was 241 ± 2.5 g. The homogeneity in size and peel color was visually maintained. All chemicals used in this study were of analytical grades. Sample preparation The ripe fruits were washed thoroughly and trimmed to remove the stem and blossom end. The fruits were peeled, cut into quarters and blended using a blender (Philips HR 7761, China) to prepare concentrated mango juice/pulp. The yield of mango pulp was 70%, the total soluble solids (TSS) was 17 ± 0.45° Brix and the pH was 4.92 ± 0.04. Spray drying A mini spray dryer B-290 (Buchi, Switzerland) with a dehumidifier (B-296, Switzerland) was used for the production of mango powder. A carrier agent, maltodextrin (MD) (DE = 12) (Sigma, USA) with a moisture content of 4.15 ± 0.02% was used. Spray dryer feed was prepared by mixing 1 kg mango pulp, 60 g maltodextrin and 187 mL water. A peristaltic pump (Dingo-QI, China) was used to feed the sample in the dryer. The parameters used were as follows: feed rate, 15 mL/min; compressed air flow rate, 35 m3 /h; and inlet temperature, 150°C. The outlet temperature was monitored at around 103°C. Cabinet drying Two types of cabinet dryers were used to prepare dried powder, laboratory-scale (Genlab 1000-L, UK) and large scale (Sinmag, rack oven-F3, Taiwan). Mango pulp was dried at 70°C for three days. Vacuum drying Mango pulp was dried in a vacuum oven (JP Selecta S.A, 4001490-Vaciotem-TV, Spain) operated at 70°C at 1 bar for 24 h. Tunnel drying The tunnel dryer used was a direct, continuous type, large-scale dryer (NRO-1624, Naogaon Engineering Workshop, Bangladesh). The mango pulp was fed at one end at 70°C and the dried material was collected at the other end of the tunnel after two days. Rotary oven drying Rotary rack oven (Arun Rega Three-phase Rack Oven, Tamil Nadu, India) was used to dry mango pulp. The drying was continued at 70°C for two days with a rotation of 700 rpm. Gas oven drying Mango pulp was dried by a gas oven or deck oven (Sinmag, SM-803A, Taiwan) at 60°C for two days. The principle of the gas oven was to generate heat for drying using gas as the fuel. Preparation of mango powder The dried mango prepared using different types of dryers was ground using a grinder (Panasonic MXAC300, India) to prepare fine powder (except spray-dried powder). All the dried mango powder samples were stored in plastic airtight containers at 4°C in a refrigerator for further analysis. Analysis of proximate composition The proximate composition (moisture, crude protein, crude fat and ash contents) of mango powder was measured according to the method of the Association of Official Analytical Chemists (AOAC). Moisture content was measured by drying the powder samples at 105°C for 24 hrs in an air oven (Eco cell, LSIS-B2V/EC55, Germany). Crude protein content was measured by the Kjeldahl procedure with subsequent steps of digestion (Raypa, MB-12/N), distillation (DNP-1500 MP) and titration. Crude fat content was determined by the Soxhlet extraction method using the Soxhlet apparatus (Gerhardt, EV14, Germany), while anhydrous ether was used as an extracting solvent. Ash content was measured gravimetrically by taking an oven-dried sample in a muffle furnace (Witeg FH-12, Korea) at 600°C for four h after charging over an electric heater (Prestige TC-45, China). All the analyses were carried out in triplicates. Water activity, rehydration, hygroscopicity Water Activity of mango powder was measured using a water activity meter (Novasina AG, Switzerland) at a temperature 25.5 ± 1°C. Rehydration of mango powder was determined according to the method described by Goula et al.[23] The hygroscopicity of mango powder was determined according to the method described by Cai and Corke.[24]
INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020, VOL. 23, NO. 1, 2201–2216
Journal