Osmotic dehydration of mango : influence of trehalose and sucrose contents on the product quality.
Varanyanond W., Sumitra Boonbumrung, Tamura H., Yoshizawa T., Matsubara Y.
Author Affiliation: Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand.
Technical Bulletin of the Faculty of Agriculture, Kagawa University 53 : 43-49
Abstract : The effect of trehalose and sucrose on the osmotic dehydration of mango cv. Irwin was studied. Texture was highly correlated with the trehalose content of the dehydrated product. Texture was also correlated with hardness, adhesiveness and gummineess as well as the concentration of sugars i.e. sucrose, fructose and trehalose. High trehalose content and low sucrose and fructose content increased adhesiveness in the preferred texture.