Process of making rice paper from mango purée

Abstract

In Vietnam, overripped/partially damaged mangoes are often unsellable or sold at low prices. This study aim is to develop a technological solution to overcome the above situation. Some factors affected mango rice paper as ratio of starch (rice/tapioca), mixed starch/purée, glycerin concentration, and drying time. Sensory, color, texture, moisture content, and water activity were tested. The mixture of starch (1/1) was blended with purée (1/3), adding 3% glycerin and drying for 6.5 h created a harmony in the elasticity, color of product. Using overripped/partially damaged mangoes to make mango rice paper reduces waste and increases the value of mango fruits.