| Titles |
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English :
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UTILIZATION OF SOME ADDITIVE TO PRODUCE MANGO
POWDER
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Arabic :
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استخدام بعض الإضافات لإنتاج مسحوق المانجو
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| Abstract |
Mango (Mangifera indica L.) fruit is grown particularly in many tropical countries of the world. Over 1000
mango varieties are available worldwide. The objective of this study was to evaluate the utilization of some
additive to produce mango powder. The additives which used to be maltodextrin (MD), ascorbic acid, potassium
sorbate, ethylene diamine tetra acetic acid (EDTA), tricalcium phosphate, after drying process, mango powder
was divided into two parts one without sucrose addition and the other part with sucrose addition. It has studied
the effect of adding (MD) by different concentrations (2, 4, 6, 8%) on chemical, physical properties and sensory
evaluation for mango powder. The results revealed that the increasing of (MD) concentration resulted in lower
moisture, crude fiber, bulk density, the hygroscopicity values, ash content and phytochemical compounds
content, except total carotenoids which, protected with increasing of (MD), and radical scavenging activity (%)
for mango powders and it was noticed that there were significant differences in total carbohydrates. The
solubility of dried mango powder without sucrose addition was increased with increasing of (MD) content. The
results appeared that all mango powder treatments with sucrose had the highest (L*) value. Red value (a*)
which was decreased with increasing of (MD). However, a significant difference was observed in (b*) value
(yellowness) and Chroma value between dried mango powder without and with sucrose addition product. Based
on these properties of mango powder sensory evaluation of all treatments which contained (MD) and sugar had
the highest acceptability especially (T8, T10, and T9) respectively, compared with the other treatments
contained (MD) and without sugar.
Keywords: Mango powder; maltodextrin; sucrose; chemical; physical properties.
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| Publication year |
2016
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| Pages |
156-167
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Journal of Advances in Food Science & Technology
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| Author(s) from ARC |
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| External authors (outside ARC) |
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| Publication Type |
Journal
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