Effect of Pretreatments and Drying Methods on the Rehydration Ratio of Dried Mango (Mangifera Indica L.) Slices and Evaluation of Some Properties of Its Peel Flours

Abstract

The study was conducted to investigate the effect of selected pretreatments and drying methods on the rehydration ratio of dried mango slices and evaluation of some properties of its peel flours. Freezing and fluidized bed scored the highest rehydration values after being subjected to the pretreatments, whereas the control samples scored the lowest values. The mango peel flours had 0.49 g/ml, 0.25 and 0.11ml/g of bulk density, water absorption and oil holding capacity respectively. The nutrient analysis showed that the mango peel flours had respective values for moisture, protein, fat, fiber, ash and carbohydrate contents (4.62%, 4.28%, 9.18%, 2.25% and 70.51%).  Regarding the polyphenol of mango peel flours, the values was 564.54 mg GAE/100g. It could be inferred that the total plate and fungal count of mango peel flours were not detected during the storage period.

Keywords: Mango drying, Rehydration; Mango peel flours; functional properties, chemical composition

DOI: 10.7176/FSQM/96-01

Publication date: April 30^th 2020