ALPHONSO MANGO ENRICHMENT WITH ALOE VERA (ALOE BARBADENSIS) BY SEQUENTIAL DRYING: OPTIMIZATION, KINETICS AND QUALITY EVALUATION

作者：Chakraborty Rajat; Samanta Ritika

来源：Journal of Food Processing and Preservation, 2015, 39(6): 2698-2709.

DOI：10.1111/jfpp.12520

Nutritional values of Alphonso mango (AM) were improved through enrichment with aloe vera (AV); [AMAV]. Shelf life of AMAV was improved through maximum dehydration using sequential hybridized-drying protocol (HDP). In the first step, osmotic dehydration (OD) was optimized by Taguchi design rendering 58.59% moisture content through 60 min OD, at 45C, 45 degrees Brix and 5% AV concentrations. Subsequently, AMAV produced through optimal OD was subjected to downstream vacuum-drying (VD) under near-infrared radiation (90 W, 360-2,000 nm) at 0.005 mbar, 45C product temperature for 120 min. The AMAV, developed through the optimal HDP, exhibited a moisture content of 1.4% and appreciable increments in ascorbic acid (111.25%), total phenolic content (676%), total flavonoid content (89.85%) and radical scavenging activity (279.04%) that resulted in acceptable quality conforming to market status. High diffusivity (14.60 x 10(-6) m(2)/h, 8.114 x 10(-9) m(2)/s) and low activation energy (0.025 kJ/mol, 0.678 kJ/mol) for OD and VD can reduce the energy and time requirements in HDP operation, making the process economically attractive.

• 出版日期2015-12