Mango Leather Research Articles

Moisture Diffusivity During Drying of Pineapple and Mango Leather as Affected by Sucrose, Pectin, and Maltodextrin

The effect of the addition of sucrose (0, 5, 10%), pectin (0, 1, 2%), and maltodextrin (0, 2.5, 5%) on the moisture diffusion from pineapple and mango pulp during the making of fruit leather was studied in a cabinet drier. The drying rate of both pineapple and mango leather was reduced by the addition of sucrose, pectin, and maltodextrin. Drying rate constant of both pineapple and mango leather was most significantly affected by sucrose followed by maltodextrin and pectin. The drying rate constant (k) of 0.214 and 0.116 1/h was lowest in the pineapple and mango pulp containing 10, 2, and 5% of sucrose, pectin, and maltodextrin, respectively. The experimental moisture effective diffusivity varied from 6.64–12.93 × 10−7 m2/sec and 1.65–4.03 × 10−7 m2/sec for pineapple and mango leather, respectively, and the coefficient of determination (R2) of regression coefficients for effective moisture diffusivity was 0.82 and 0.96, respectively. The effect of addition of pectin was most significant on moisture diffusivity both in pineapple and mango leather.

Effect of Dextrinized Sweet potatoes on the Physicochemical and Sensory Quality of Infra-Red Dried Mango Leather

Dextrinization of sweet potato and its effect on physicochemical and sensory quality of mango-sweet potato leathers was studied. Sweet potatoes were dextrinized in an oven at different temperatures (150-200°C) and time (2, 2.5 and 3.0 h) for optimization using completely randomized design. Maximum dextrin of 19.41 was formed at 190-200°C. Water activity and pH ranged from 0.61-0.63 and 4.2-4.33 respectively and vitamin C increased with the addition of sweet potato. The overall acceptability was high (1.58-1.63) but non-significant (p < 0.05) with the amount of sweet potato added. The mouth feel was disliked slightly (4.06-4.40) by panellists but colour, smell and taste were rated high (1.00-0.97). Dextrinization of sweet potatoes could be considered as an excellent substitute in food applications like fruit leathers production and hence provide alternative products for health conscious consumers.

Mango Leather Development in Kiensvay District, Kandal Province by Adaptation of Traditional Techniques

Mango Leather Development in Kiensvay District, Kandal Province by Adaptation of Traditional Techniques

An Economic Appraisal of Mango Processing Plants of Chittoor District in Andhra Pradesh

Mango (mangifera indica L.) occupies a prominent place amongst the fruits grown in India because of its great utility, and is acknowledged as the king of fruits. Various types of products/processed food are prepared from mango like pickles, chutneys, amchoor, squash, nectar, jam, cereal flakes, custard powder, baby foods, mango leather and toffee. It is an outstanding source of Vitamin-A and Vitamin-C besides it has many minerals and other Vitamins. India with a production of 125.4 lakh tonnes of mango accounts for 40 per cent of total world production (312.5 lakh tonnes). About 2 million hectares of land in India is under this crop accounting for 46.2 per cent of world area (4.37 million hectares) under mango. Among the various states of India, Andhra Pradesh ranks first both in area and production and is followed by Uttar Pradesh. Mango is one of the important fruit crop of Andhra Pradesh cultivated in an area of 3.99 lakh hectares and producing 3.19 million tonnes (Government of India, 2005). The productivity of mango in Andhra Pradesh is 8.1 tonnes per hectare and is higher than the country’s average productivity of 6.1 tonnes per hectare. Mango is perishable in nature and due to unavailability of storage and transportation facilities, considerable amount of mango fruit goes waste every year. The extent of losses in mango is estimated to be 15 per cent (Atteri, 1994). One of the methods to avoid such losses of mango fruits is to process the fresh mangoes into different products. A number of processing firms operate in Andhra Pradesh, with Chittoor district accounting for largest share of the mango processing in the state. Most of the processed produce enters into the international market. Mango processing thus generates lot of income and employment opportunities in the region. However, low capacity utilisation, fluctuation in profitability of the processing firms is an issue often raised. It is also observed that the level of efficiency varies across size class of processing firms (Joshi et al., 1999). It is therefore essential to study the economics and profitability of mango processing in Chittoor district of Andhra Pradesh. The present study is therefore, taken up with following specific objectives: (i) to study the status of mango processing and the nature of its forward and backward linkages; (ii)

Influence of drying parameters onβ-carotene retention in mango leather

Influence of drying parameters on β-carotene retention in mango leather. Abstract -- Introduction. Dried mango slices are a common snack product in Southeast Asian countries. Mashing the carotenoid-containing mango flesh and drying the puree to mango lea- ther is a promising alternative to utilise even over-mature or small fruits and fruits with irregular size as low-cost raw materials. Within the study, the impact of blanching and air temperature (40-90 °C) on drying time and quality was investigated. Materials and methods. Drying tests were conducted using a laboratory dryer, which allowed continuous measurement of the drying rate. The quality of the mango leather was evaluated in terms of colour (CIE-Lab) and β-carotene content (HPLC). The formation of 13-cis-β-carotene isomer was used to indicate thermal β-caro- tene degradation. Results and discussion. Blanching degraded the β-carotene content, redu- ced drying time (-20%) and decreased browning reactions. Optimum drying conditions in terms of drying time, colour and β-carotene retention were determined at 80 °C. The all-trans-β-caro- tene content was maintained at 75% and no decrease in colour saturation (C*) was observed. As a result, it is expected that 80 °C is sufficient to inactivate carotenoid oxidising enzymes without showing significant negative thermal effects on β-carotene degradation. Higher tem- peratures led to severe β-carotene losses. Lower temperatures increased drying times, caused discolouration and decreased the β-carotene retention. Conclusion. With a provitamin A activity of (600 to 650) retinol equivalents (RE), mango leather is a promising source of provitamin. Philippines / mangoes / postharvest losses / postharvest technology / fruit pulps / hot air drying / carotenoids / quality

Effect of Hydrocolloids on the Dehydration Kinetics, Color, and Texture of Mango Leather

Tray drying of mango pulp was carried out to prepare mango leather and the dehydration behavior was studied. Different hydrocolloids like guar gum, pectin, carboxymethyl cellulose, gum acacia, pectin, and sodium alginate were also added to the mango pulp at levels of 1, 2, and 3% w/w to determine their effects on drying rate, moisture ratio, color, and equilibrium relative humidity. Texture of mango leather was studied using tensile deformation. Hydrocolloids lowered the drying rate of mango leather but only during the initial 2 h of drying. Mango leather had an extensibility, peak force to rupture, deformation modulus and energy to rupture of 14.54 mm, 0.0036 kN, 0.2285 MPa, and 0.0369 J respectively. Hydrocolloids increased the extensibility and energy to rupture of mango leather. Yellowness and redness of samples was lowered but lightness of mango leather was not significantly affected by hydrocolloid addition. The equilibrium relative humidity of mango leather increased with increasing hydrocolloid concentration. The study revealed that hydrocolloids especially guar gum or pectin can be added to modify the texture of mango leather without significantly affecting the drying rate, color, and packaging requirements.

Effect of skim milk powder, soy protein concentrate and sucrose on the dehydration behaviour, texture, color and acceptability of mango leather

A study was carried out on the dehydration behaviour, texture, color and sensory acceptability of mango leather. Soy protein concentrate, skim milk powder and sucrose were added at levels of 0%, 4.5% and 9% to improve nutritive value and sweetness of the product. It took 7.60 h of drying time at 60±1°C for mango leather to reach 10% moisture content (wb). The three ingredients lowered the drying rate of mango leather with soy protein concentrate having the most significant effect followed by sucrose and skim milk powder. An objective method for studying the texture of mango leather is presented. The mango leather had an extensibility and energy to rupture of 10.71 mm and 0.1503 J and the extensibility and energy to rupture decreased with increasing levels of soy protein concentrate, skim milk powder and sucrose. Mango leather had L, a and b values of 42.58, 12.58 and 26.89. The yellowness of mango leather as indicated by b values decreased with increase in soy protein concentrate and increased with increase in sucrose. Soy protein concentrate lowered the sensory acceptability of mango leather whereas sucrose and skim milk powder at levels of 4.5% each resulted in mango leather with the highest acceptability. A regression model was developed and coefficients had high R 2 values (>0.85) and can be used to predict texture, color, drying time and sensory acceptability.