Production and sensory evaluation of dried mango (1)/Elaboracao e avaliacao sensorial da manga-passa.

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Publisher: ATECEL--Associacao Tecnico Cientifica Ernesto Luiz de Oliveira Junior
Document Type: Article
Length: 4,078 words

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Abstract :

The objective of this study was to determine the best osmotic dehydration (OD) condition for slices of mango cv. Espada through a factorial experiment, evaluating water loss and water activity during the process, and then perform convective drying at different temperatures to sensorially evaluate the obtained dried mango. An experiment was conducted in a [2.sup.3] factorial experiment, with three central points, to evaluate the influence of thickness (1; 1.5 and 2 cm), sucrose concentration (35; 45 and 55 [degrees]Brix) and temperature (30, 40 and 50 [degrees]C) on water loss and water activity during the process. Convective drying was carried out in a tray dryer at temperatures of 50, 60 and 70 [degrees]C, with an air speed of 1.5 m [s.sup.-1]. The optimal OD condition was found for slices with 1 cm thickness, sucrose concentration of 55 [degrees]Brix and temperature of 50 [degrees]C. Dried mangoes produced at temperatures of 50 and 60 [degrees]C were the most accepted among the tasters for the attributes of color, appearance, odor and taste, intensity of hardness, preference and purchase intention, and can be a promising alternative for utilization of Espada mango. Key words: Mangifera indica, osmotic dehydration, convective drying Objetivou-se neste estudo determinar a melhor condicao de desidratacao osmotica (DO) das fatias de manga cv. Espada atraves de planejamento fatorial, avaliando perda de agua e atividade de agua durante o processo, e realizar a secagem convectiva em diferentes temperaturas para avaliar sensorialmente as mangas-passas obtidas. Foi realizado um planejamento experimental fatorial [2.sup.3], com tres pontos centrais, para avaliar a influencia da espessura (1; 1,5 e 2 cm), concentracao de sacarose (35; 45 e 55 [degrees]Brix) e temperatura (30, 40 e 50 [degrees]C), sobre a perda de agua e atividade de agua durante o processo. A secagem convectiva foi realizada em secador de bandejas nas temperaturas de 50, 60 e 70 [degrees]C, com velocidade do ar de 1,5 m [s.sup.-1]. A melhor condicao da DO foi encontrada para as fatias com 1 cm de espessura, concentracao de sacarose de 55 [degrees]Brix e temperatura de 50 [degrees]C. As mangas-passas elaboradas nas temperaturas de secagem de 50 e 60 [degrees]C foram as mais aceitas entre os provadores para os atributos de cor, aparencia, odor e sabor, intensidade de dureza, preferencia e intencao de compra, podendo ser uma alternativa promissora de aproveitamento da manga Espada. Palavras-chave: Mangifera indica, desidratacao osmotica, secagem convectiva

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Gale Document Number: GALE|A648142281