Horticulture Division: technical annual report 2001/2002.
Author Affiliation: Department of Food Science and Technology, Faculty of Agriculture, Fayoum, Egypt.
Technical Bulletin - Department of Business, Industry and Resource Development, Northern Territory Government : 118 pp.
Abstract : The object of the present investigation was the production of mango powder by foam drying of the juice. Factors affecting the formation and dehydration of foam were studied to determine the optimum processing conditions of foam drying of mango juice. The variables studied involved: beating time (2.0-20.0 min), type of foaming agent (carboxyl methyl cellulose, soya protein and albumin), concentration of foaming agent (0.25-2.00%) and concentration of foam stabilizer (0.20-1.00%). Results showed that albumin was the best choice as foaming agent based on the physical properties of foam (volume, density and stability) and its drying characterization (drying rate, powder reconstitution time and product colour). The optimum conditions of the formation of mango foam suitable for drying were: addition of 1.50% of albumin with 0.50% of methyl cellulose (foam stabilizer) to mango puree of 30°C Brix and beating the mixture for 15.0 min. Also, the effects of the drying temperature viz. 60, 70 and 80°C on the rate of foam drying was determined. Quality characteristics of foam-dried mango powders obtained at the different drying temperatures were evaluated in comparison with a sample of mango powder prepared by freeze-drying.