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.
Mangifera indica; intermediate moisture food; combined methods
