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Effect of Blanching Techniques and Treatments on Nutritional Quality of Dried Mango Slices During Storage
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Publication date: 2018-03-31
Pol. J. Food Nutr. Sci. 2018;68(1):5–13
The present invention was undertaken to study and determine the effect of potassium metabisulphite (6%) and potassium sorbates (350 ppm) treatments on the nutritional quality of osmotically dehydrated, infrared and microwave blanched dried mango slices (local cultivars “Chaunsa and Fajri”) stored for the period of 6 months under ambient conditions. The studied parameters included physical characteristics such as water activity, non-enzymatic browning, and color values, chemical parameters such as moisture, ash, fiber, acidity and bioactive compounds like proteins, sugars, vitamin C, β-carotenoids and sensory attributes such as appearance, flavor and texture. The vitamin C retention in osmotically dried mango slices was higher than IR and MW blanched dried mango slices but the retention of vitamin C content of both cultivars was lower than fresh mango samples (Chaunsa: 135 mg/100 g, Fajri: 94 mg/100 g). Significant loss was noticed in β-carotenoids contents of both the cultivars with passage of time because of their susceptibility to oxidative loss caused by dry heat. No growth of yeast and mold was detected in potassium sorbate-treated dried mango slices due to their preservative effect. From the point of view of bioactive contents and sensory quality, both the cultivars have excellent nutritional qualities.
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