Storage stability of mango processed by osmotic dehydration and oven drying.
Souza Neto M. A., Souza Filho M. S. M., Lima J. R., Borges M. F., Maia G. A., Figueiredo R. W.
Author Affiliation: Embrapa Agroindústria Tropical, Fortaleza, Brazil.
: 279-284
Abstract : Dehydrated mango was obtained by combining osmotic dehydration and oven drying. Osmotic dehydration was carried out under atmospheric pressure or vacuum. Products were stored at room temperature and relative humidity for 120 days in 200 g PET (polyethylene terephthalate) trays. Stability tests involved analysis of texture, colour L*a*b*, moisture content, water activity (Aw), microbial counts and sensory evaluation. The products were microbiologically stable during storage. The Aw values and moisture content decreased significantly throughout storage time. There were no significant variations in L*a*b* parameters for the product osmotically pre-treated under atmospheric pressure, whereas L* and b* varied during storage for the product pre-treated under vacuum, indicative of browning during storage. Both products attained good acceptability, scoring around 7.0 (like moderately) until the end of storage time.