Mango is a very popular tropical fruit and well appreciated in the culinary and food of the Brazilian population because of its exotic characteristics and nutritional value. This study aimed to analyze the hygroscopic behavior of mango powder from the varieties 'Rosa' and 'Tommy Atkins' using sorption isotherms. We also evaluated physico-chemical and mineral characteristics in both powder and fresh fruit. Results of physical-chemical and mineral analysis for fresh fruit and powder samples showed that the varieties Rosa and Tommy Atkins are statistically similar for most parameters, however, we can consider that variety 'Rosa' had better nutritional value than variety 'Tommy Atkins', as it shows higher levels of vitamin C and carotenoids. The models GAB and Oswin gave the best fit of sorption isotherms for the mango powder, except for variety 'Rosa'. Results also showed that in environments with high water activity (above 0.70), powder of varieties 'Rosa' and 'Tommy Atkins' had a more hygroscopic behavior.
Mangifera indica L.; sorption isotherm; pulp; hygroscopic
