Effect of Blanching Techniques and Treatments on Nutritional Quality of Dried Mango Slices During Storage
The present invention was undertaken to study and determine the effect of potassium metabisulphite (6%) and potassium sorbate (350 ppm) treatments on the nutritional quality of osmotically-dehydrated, infrared- and microwave-blanched dried mango slices (local cultivars “Chaunsa” and “Fajri”) stored...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0012/pjfns-2017-0012.xml?format=INT |
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| author | Gulzar Asad Ahmed Mahmood Qadir Muhammad Abdul Shafiq Muhammad Imtiaz Ali Sakhawat Ahmad Ijaz Mukhtar Muhammad Farooq |
| author_facet | Gulzar Asad Ahmed Mahmood Qadir Muhammad Abdul Shafiq Muhammad Imtiaz Ali Sakhawat Ahmad Ijaz Mukhtar Muhammad Farooq |
| author_sort | Gulzar Asad |
| collection | DOAJ |
| description | The present invention was undertaken to study and determine the effect of potassium metabisulphite (6%) and potassium sorbate (350 ppm) treatments on the nutritional quality of osmotically-dehydrated, infrared- and microwave-blanched dried mango slices (local cultivars “Chaunsa” and “Fajri”) stored for the period of 6 months under ambient conditions. The studied parameters included physical characteristics such as water activity, non-enzymatic browning, and color values, chemical parameters such as moisture, ash, fiber, acidity and content of proteins, sugars, vitamin C, total carotenoids, and sensory attributes such as appearance, flavor and texture. Vitamin C content in osmotically-dried mango slices was higher than that of IR and MW blanched dried mango slices but the content of vitamin C of both cultivars was lower than of the fresh mango samples (Chaunsa: 135 mg/100 g, Fajri: 94 mg/100 g). Significant loss was noticed in total carotenoids content of both the cultivars with passage of time because of their susceptibility to oxidative loss caused by dry heat. No growth of yeast and mold was detected in potassium sorbate-treated dried mango slices due to their preservative effect. From the point of view of the composition and sensory quality, dried mango slices of both the cultivars have excellent nutritional qualities. |
| format | Article |
| id | doaj-art-4bb069bec82d443ab6ab2e71ea8de38b |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2018-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-4bb069bec82d443ab6ab2e71ea8de38b2025-02-02T05:36:17ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-03-0168151310.1515/pjfns-2017-0012pjfns-2017-0012Effect of Blanching Techniques and Treatments on Nutritional Quality of Dried Mango Slices During StorageGulzar Asad0Ahmed Mahmood1Qadir Muhammad Abdul2Shafiq Muhammad Imtiaz3Ali Sakhawat4Ahmad Ijaz5Mukhtar Muhammad Farooq6Division of Science and Technology, University of Education, Lahore, PakistanInstitute of Chemistry, University of the Punjab, 54590Lahore, PakistanInstitute of Chemistry, University of the Punjab, 54590Lahore, PakistanInstitute of Biochemistry and Biotechnology, University of the Punjab, 54590Lahore, PakistanFood and Biotechnology Lab, PCSIR Laboratories, Lahore, PakistanFood and Biotechnology Lab, PCSIR Laboratories, Lahore, PakistanDivision of Science and Technology, University of Education, Lahore, PakistanThe present invention was undertaken to study and determine the effect of potassium metabisulphite (6%) and potassium sorbate (350 ppm) treatments on the nutritional quality of osmotically-dehydrated, infrared- and microwave-blanched dried mango slices (local cultivars “Chaunsa” and “Fajri”) stored for the period of 6 months under ambient conditions. The studied parameters included physical characteristics such as water activity, non-enzymatic browning, and color values, chemical parameters such as moisture, ash, fiber, acidity and content of proteins, sugars, vitamin C, total carotenoids, and sensory attributes such as appearance, flavor and texture. Vitamin C content in osmotically-dried mango slices was higher than that of IR and MW blanched dried mango slices but the content of vitamin C of both cultivars was lower than of the fresh mango samples (Chaunsa: 135 mg/100 g, Fajri: 94 mg/100 g). Significant loss was noticed in total carotenoids content of both the cultivars with passage of time because of their susceptibility to oxidative loss caused by dry heat. No growth of yeast and mold was detected in potassium sorbate-treated dried mango slices due to their preservative effect. From the point of view of the composition and sensory quality, dried mango slices of both the cultivars have excellent nutritional qualities.http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0012/pjfns-2017-0012.xml?format=INTinfraredmicrowaveblanchingosmotic dehydrationenzyme inactivity |
| spellingShingle | Gulzar Asad Ahmed Mahmood Qadir Muhammad Abdul Shafiq Muhammad Imtiaz Ali Sakhawat Ahmad Ijaz Mukhtar Muhammad Farooq Effect of Blanching Techniques and Treatments on Nutritional Quality of Dried Mango Slices During Storage Polish Journal of Food and Nutrition Sciences infrared microwave blanching osmotic dehydration enzyme inactivity |
| title | Effect of Blanching Techniques and Treatments on Nutritional Quality of Dried Mango Slices During Storage |
| title_full | Effect of Blanching Techniques and Treatments on Nutritional Quality of Dried Mango Slices During Storage |
| title_fullStr | Effect of Blanching Techniques and Treatments on Nutritional Quality of Dried Mango Slices During Storage |
| title_full_unstemmed | Effect of Blanching Techniques and Treatments on Nutritional Quality of Dried Mango Slices During Storage |
| title_short | Effect of Blanching Techniques and Treatments on Nutritional Quality of Dried Mango Slices During Storage |
| title_sort | effect of blanching techniques and treatments on nutritional quality of dried mango slices during storage |
| topic | infrared microwave blanching osmotic dehydration enzyme inactivity |
| url | http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0012/pjfns-2017-0012.xml?format=INT |
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