Sensory quality evaluation of dried mango from different methods.
Caneppele M. A. B., Caneppele C., Musis C. R. de, Santos P. dos
Author Affiliation: Núcleo de Tecnologia em Armazenagem NTA/FAMEV/UFMT. Av. Fernando Corrêa da Costa, s/n, Cuiabá-MT, CEP 78060-900, Brazil.
Revista Brasileira de Fruticultura 22 : 128-133
Abstract : Consumer acceptance of slices of mango with or without sugar which had been dried by various methods to 25 or 27% moisture was evaluated. The slices originated from ripe, firm Bourbon fruits with 20°Brix. Results of tests with 30 panellists at 3 locations showed a preference for dried mangos with sugar independently of any other factor.