Effect of Pretreatments and Drying Methods on the Rehydration Ratio of Dried Mango (Mangifera Indica L.) Slices and Evaluation of Some Properties of Its Peel Flours

Belay Dereje

doi:10.7176/fsqm/96-01

Abstract

The study was conducted to investigate the effect of selected pretreatments and drying methods on the rehydration ratio of dried mango slices and evaluation of some properties of its peel flours. Freezing and fluidized bed scored the highest rehydration values after being subjected to the pretreatments, whereas the control samples scored the lowest values. The mango peel flours had 0.49 g/ml, 0.25 and 0.11ml/g of bulk density, water absorption and oil holding capacity respectively. The nutrient analysis showed that the mango peel flours had respective values for moisture, protein, fat, fiber, ash and carbohydrate contents (4.62%, 4.28%, 9.18%, 2.25% and 70.51%) . Regarding the polyphenol of mango peel flours, the values was 564.54 mg GAE/100g. It could be inferred that the total plate and fungal count of mango peel flours were not detected during the storage period. Keywords: Mango drying, Rehydration; Mango peel flours; functional properties, chemical composition DOI: 10.7176/FSQM/96-01 Publication date: April 30 th 2020

Highlights

Mango is a fleshy tropical fruit of highly seasonal and one of the most popular fruits of the planet (Sehrawat et al, 2018)
The pretreated slices were removed from the solution and spread evenly over a perforated tray, allowing the excess solution to drip for 20 minutes. b) Hot water Blanching One minute hot water blanching was done by subjecting the sliced mangoes at 90 °C (Doymaz, 2010; Wang et al, 2018) in a water bath (BM 30, Turkey) ensuring full coverage of the slices by water. c) Salt solution dips The samples of sliced mangoes were soaked in the solution prepared by 0.011 g/mL (Abano et al, 2013) for 10 minutes in the container (Op plastics, Ethiopia) ensuring full coverage of the slices
Zou et al (2013), found that the rehydration ratio values of puffed mango chips associated with different osmotic pretreatments ranged from 2.47 to 3.03 and the sample mass was doubled after rehydration

Summary

Introduction

Mango is a fleshy tropical fruit of highly seasonal and one of the most popular fruits of the planet (Sehrawat et al, 2018). Its the most likely fruit cultivation grown in Ethiopia (Neguse et al, 2019). The processing industry in Ethiopia is unbelievably weak given the large volume of mango fruit. The loss is estimated to be between 25 to 40% (Kasso and Bekele, 2018). Different strategies must be used to eat this balanced fruit all year (Neguse et al, 2019). Even if drying is attractive technology, in Ethiopia it’s unknown because research and technology are not extensive (Yusufe et al, 2017)

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Discussion

Conclusion