Abstract
Mango leather produced from dried mango pulp is a traditional fruit product in India. Traditionally it is processed through natural convective drying or sun drying of ripe mango pulp. Mango leather was produced through sun, convective (hot air), freeze, and microwave drying. Drying kinetics was studied with the help of nine empirical models used extensively in food industries. Root mean square error (RMSE), correlation coefficient (R2), and the sum of square errors (SSE) these four statistical measures were examined for nine different models to learn the best-fitted model. The Fourier-transform infrared spectroscopy study was conducted for compositional analysis of differently dried samples in the wavelength range of 400-4000 cm-1 at ambient temperature. For sensory analysis, the test panel was constructed as per ISO 8586-1. ISO 4120:2004, ISO 5496:2005, ISO 10399:2004 standards were maintained for selecting panel members. Quantitative descriptive analysis of different mango leather was estimated as per the protocols defined in ISO 11035:1994.
Highlights
Mango leather is cherished as a snack food in India, for its consummate organoleptic properties (Sarkar et al, 2018)
Several studies have been available for drying kinetics of mango slices dried under tunnel dryer (Goyal et al, 2006), convective dryer (Dissa et al, 2014), Osmo-dehydrated mango (Kumar et al, 2014), solar drying (Dissa et al, 2009), though an inadequate number of studies have been found for drying kinetics of mango leather processing concluded by drying of mango pulp in different drying techniques
Model convolutions can be ascribed by the constants considered for each model, though the best-fitted model is described by various statistical measures and not by the constants that exist within the model (Onwude et al, 2016)
Summary
Mango leather is cherished as a snack food in India, for its consummate organoleptic properties (Sarkar et al, 2018). Sun drying is a widely practiced method for mango leather preparation, though it is a climate-dependent process. Freeze drying is not generally employed to produce mango leather, it is assumed as a superior method to maintain the nutritional quality of the product (Acar et al, 2014). It is the first approach to study the sun drying (traditional approach) and freeze drying kinetics of mango leather processing. Duarte et al, 2002 estimated sugar content of mango juice in different stages of ripening, Jha et al, 2010 quantified the sugar content of commercially available mango juice on market, Olale et al, 2017 determined sugar content of two mango varieties of Kenya, Leizi et al, 2017 predicted maturity stage of mango by FTIR analysis. Though as per our knowledge, it is the first approach to study the FTIR spectrum for differently dried mango
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