SciELO - Scientific Electronic Library Online

 
vol.25 issue1Relationship between fruit growth parameters of mango cv. hadenEffect of 1-MCP applied at different times during cold and Ca storage author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Revista Brasileira de Fruticultura

Print version ISSN 0100-2945

Abstract

BRANDAO, Maria Cristina Cabral et al. Physical and chemical, microbiological and sensorial analysis of mango fruits submitted to osmotic-solar dehydration. Rev. Bras. Frutic. [online]. 2003, vol.25, n.1, pp. 38-41. ISSN 0100-2945.  http://dx.doi.org/10.1590/S0100-29452003000100012.

Mango pulps were submitted to solar drying processing after osmotic pre-treatment in order to obtain intermediate moisture products. Four osmotic pre-treatments were tested, which were: immersion in sucrose solutions at 45º Brix, 55º Brix, 65º Brix and immersion in sequenced solutions of 45º, 55º and 65º Brix. The processing involved the following steps: osmotic dehydration in sucrose solutions additioned with conserving substances and solar drying. After drying, the 55º and 65º Brix treatments were selected through sensorial analysis for evaluation of the stability during 180 days of storage at room temperature (28º C). During all the processing and/or after obtaining the final product, it was done three kinds of evaluation, which were: analytic determinations (water activity, pH, total acid, vitamin C, soluble solids, moisture, total sugar, reducing sugars), microbiological analysis and sensorial tests. According to the results obtained, these products have shown good stability regarding to microbiological and sensorial features.

Keywords : Mangifera indica; intermediate moisture food; combined methods.

        · abstract in Portuguese     · text in Portuguese     · pdf in Portuguese