Physico-chemical and sensory evaluation of a mango-based fruit bar

The objective of this work was the evaluation of a mango-based fruit bar. Tommy Atkins pulp and mango peel physicochemically were characterized. Three drying methods were compared: lyophilization, convection drying, and microwave assisted convection drying. Subsequently six formulations were made va...

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Published inDyna (Medellín, Colombia) Vol. 86; no. 210; pp. 276 - 283
Main Authors Leguizamón Delgado, Maria Alejandra, Duque Cifuentes, Alba Lucía, Quintero Castaño, Victor Dumar
Format Journal Article
LanguageEnglish
Published Universidad Nacional de Colombia 01.07.2019
Subjects
drying techniques
fiber
mango
pectin
peel
pulp
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Summary:The objective of this work was the evaluation of a mango-based fruit bar. Tommy Atkins pulp and mango peel physicochemically were characterized. Three drying methods were compared: lyophilization, convection drying, and microwave assisted convection drying. Subsequently six formulations were made varying the amount of pectin from 0.5 to 2.5%, water, inulin, glycerol and ascorbic acid. The results obtained showed that microwave-assisted convection drying at 40 ° C for the shell showed a higher concentration of fiber. Two formulations were selected for physicochemical, microbiological and sensory analysis. Formulation D with a higher percentage of pectin was more widely accepted. The values obtained from vitamin C and total phenolic compounds show that the formulation of a fruit bar is feasible, taking advantage of the shell mainly as a raw material for foods with functional characteristics.
ISSN:0012-7353
2346-2183
DOI:10.15446/dyna.v86n210.72950