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Drying and quality optimization of dried mango slices pretreated with low-cost anti-browning agent
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  • Aaron Dzigbor,
  • Courage Sedem Dzah,
  • Michael Bawa,
  • Genevieve Fremah Opoku,
  • Rosemond Sraha
Aaron Dzigbor
Ho Technical University

Corresponding Author:[email protected]

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Courage Sedem Dzah
Ho Technical University
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Michael Bawa
Ho Technical University
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Genevieve Fremah Opoku
Ho Technical University
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Rosemond Sraha
Ho Technical University
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Abstract

The study sought to determine the effects of varying drying parameters on quality attributes and the effective diffusivity of dried mango slices treated with locally available anti­‑browning agent. To achieve this objective, sucrose solution of varying concentrations (40% w/v, 50% w/v, and 60% w/v) was prepared and mixed with lemon juice (20 mL). Mango slices were dipped in these sucrose-lemon juice solutions for varying osmotic times (30, 45, and 60 minutes) and were dried at different temperatures (50, 60, and 70°C). The effect of these treatments (sucrose concentration, osmotic times, and drying temperature) on colour, vitamin C content, and effective moisture diffusivity was determined, analysed, and optimized using the response surface methodology [[1]](#ref-0001). The optimum condition was found to be 60% w/v sucrose concentration, 50°C drying temperature, and 60 minutes of osmotic time. The predicted value for the responses under the optimum conditions was colour brightness value of 53 . 6786 , vitamin C content of 37 . 094   mg / 100 g with effective moisture diffusivity of 3 . 4449 × 10 - 9 m 2 / s . The results of the study indicate that immersion of mango slices in lemon juice prior to drying has the potential to retain vitamin C in the dried mango slices.