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- Title
Characterization of fresh and pre-treated dehydrated mango (Mangifera Indica L.) slices with respect to proximate, physicochemical, antioxidant and sensorial attributes.
- Authors
Ahmad, Safeer; Din, Ahmad; Khan, Moazzam Rafiq; Israr, Beenish
- Abstract
Mango is a very nutritious fruit that plays a vital role in human nutrition, its high moisture contents makes it difficult to store for the long time. Dehydration is one of the oldest and most cost-effective methods used for fruit preservation, and it prolongs the shelf life of mango slices, ensuring their availability in dried form during the off-season. In this study, the effects of various chemical and herbal pre-treatments on the quality characteristics of dried Yakta mango slices, a commercially grown variety in Pakistan, were investigated. The mango slices were treated with various chemical and herbal solutions before drying, and the results showed that pre-treatments significantly affected the quality of the dried mango slices. Vitamin C retention was higher in the pretreated slices, especially in T4 (50% lemon juice treated) as compared to other treatments after drying. Drying also increased the antioxidant activity, and among the pretreated samples, T7 (25% lemon juice and 75% ginger juice treated) had the highest value. During sensory evaluation, T5 scored higher in terms of flavor characteristics. Based on current study's observations, it can be concluded that pre-treatment is an effective way to produce good quality dehydrated mango slices.
- Subjects
PAKISTAN; MANGO; NUTRITION; PRESERVATION of fruit; LEMON juice; VITAMIN C; ANTIOXIDANTS
- Publication
Journal of Food Measurement & Characterization, 2024, Vol 18, Issue 1, p571
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-023-02183-1