Physicochemical properties of mango (Amropali cultivar) powder and its reconstituted product as affected by drying methods

Akther, Shireen; Sultana, Afroza; Badsha, Md. Rahim; Rahman, M. M.; Alim, Md. Abdul; Amin, Amiza Mat

doi:10.1080/10942912.2020.1849278

Cited by 9 publications

(6 citation statements)

References 32 publications

(47 reference statements)

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“…Loose and packed bulk density values of Tommy Atkin mango powder dried in a hot-air cabinet dryer at 60 ± 2°C were 0.44 and 0.63 g/ml, wb, respectively (Sogi et al, 2015). The bulk and tapped density of Amropali mango powder dried in a laboratory-scale cabinet dryer at 70°C were 0.50 and 0.61, respectively (Akther et al, 2020). The bulk and tapped densities in the present study were in good agreement with those reported previously.…”

Section: Bulk and Tapped Densitysupporting

confidence: 91%

“…On the other hand, the flowability of the untreated green mango powder fetched fair as the CI and HR values were within the range of 16-20% and 1.19-1.25, respectively. The results confirmed the findings of Akther et al (2020), who reported that the mango powder dried in a laboratory-scale cabinet dryer at 70°C had good to fair flowability as the HR and CI were 1.22 and 18.03, respectively.…”

Section: Flowabilitysupporting

confidence: 89%

“…The pH values were in good agreement with the value of 3.72 reported by Sogi et al (2015) for Tommy Atkin mango powder dried in a hot-air cabinet dryer at 60 ± 2°C, and 3.33 for mango slices dried in a tray dryer at 70°C (Dereje and Abera, 2020). However, Akther et al (2020) observed the pH value of 5.22 for Amropali mango powder dried in a cabinet dryer at 70°C. The pH values play an important role in shelf stability against microbial spoilage.…”

Section: Rehydration Capacitysupporting

confidence: 88%

“…The solubility values in the present study are comparable with the findings of Sogi et al (2015), who reported the solubility of 78.69 g/100 g for Tommy Atkin mango powder dried in a hot-air cabinet dryer at 60 ± 2°C. On the other hand, Akther et al (2020) reported a higher solubility of 98.2% for Amropali mango powder dried in a cabinet dryer at 70°C. The difference in solubility may be due to different ripening stage and cultivar.…”

Section: Water Solubility Indexmentioning

confidence: 94%

“…The difference in solubility may be due to different ripening stage and cultivar. Akther et al (2020) used full ripe mangoes of 'Amropali' cultivar, whereas the present study used green mangoes of 'Dasheri' cultivar.…”

Section: Water Solubility Indexmentioning

confidence: 99%

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Convective Hot-air Drying of Green Mango: Influence of Hot Water Blanching and Chemical Pretreatments on Drying Kinetics and Physicochemical Properties of Dried Product

Mishra

Kandasamy

Shukla

et al. 2021

International Journal of Fruit Science

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Currently, there is a growing market demand for dehydrated green mango powder for the development of value-added products. Preservation of green mangoes through drying is a good option. In this study, the influence of pretreatments and drying temperatures on drying kinetics and physicochemical properties of dried product was investigated. The sliced (4 mm thickness) green mango samples were pretreated with hot water blanching at 98°C for 3 min, 3% (w/v) ascorbic acid, and 3% (w/v) calcium chloride solutions for 1 h at room temperature (30°C). The pretreated and untreated samples were dried at 50, 60, and 70°C with an air velocity of 2.25 m/s. The dried products were ground to powder and evaluated physicochemical quality in terms of bulk and tapped density, flowability, water solubility index, rehydration capacity, total soluble solids, pH and ascorbic acid. It was observed that the moisture removal rate increased while increasing the drying temperature, and pretreated (blanching) samples dried faster than untreated samples. The experimental data were fitted to four models and evaluated for their ability to describe the drying behavior and predict the drying kinetics, of which the Logarithmic model was found to be the best. Effective moisture diffusivity and activation energy were estimated using Fick's second law of moisture diffusion and the Arrhenius-type equation, respectively, and corresponding values were 1.209 × 10 −7 to 1.566 × 10 −7 m 2 /s and 43.873 to 44.403 kJ/mol. The samples treated with blanching and ascorbic acid showed higher physical properties and ascorbic acid content, respectively.

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Section: Bulk and Tapped Densitysupporting

confidence: 91%

Section: Flowabilitysupporting

confidence: 89%