Effects of maturity on physicochemical properties of osmotically dehydrated mango cubes.
Mahmood Azam, Ali S. N., Khan N. A., Abid Hasnain
Author Affiliation: Department of Food Science and Technology, University of Karachi, Karachi, Pakistan.
International Journal of Biology and Biotechnology 8 : 551-557
Abstract : Effect of different ripening stages on the physicochemical properties of osmotic dehydrated mango cubes (var. Chonsa) was investigated. Osmotic dehydration was performed at 50°C for 2 hours using 45, 55 and 65°Brix osmotic solutions. Water Loss (WL), Solute Gain (SG) and Dehydration Efficiency Index (DEI) found to be dependent on the maturity stage. Partially-ripe mango cubes showed highest WL and SG but revealed low DEI. Shrinkage and Firmness revealed non-linear correlation with increasing maturity. Dehydrated mango cubes shrank more and found harder at 55°Brix. Mango cubes dehydrated at 45 and 55°Brix showed significant variation in physicochemical properties.