Development of a mango product by osmotic dehydration followed by oven drying.
Souza Neto M. A. de, Lima J. R., Souza Filho M. de S. M. de, Souza A. C. R. de, Maia G. A., Figueiredo R. W. de
Author Affiliation: Embrapa Agroindústria Tropical, C.P. 3761, CEP 60.511-110, Fortaleza, CE, Brazil.
Proceedings of the Interamerican Society for Tropical Horticulture 47 : 198-199
Abstract : Osmotic dehydration combined with other drying methods has been presented as an important technology to developing new products, making fruits, such as mango, useful and valuable. This work describes a process to obtain dehydrated 'Coité' mango using osmotic dehydration followed by oven drying.