@article{ajfst20231134,
author={{Leticia, KAFANA Katitch? and Ibrahim, FOFANA and Verdier, ABOUO NˇŻguessan and Olivier, CHATIGRE Kouam¨¦},
title={Study of the Physico-Chemical, Biochemical and Hedonic Characteristics of Mango (<i>Mangifera indica</i>) Pulp Dryed at 50ˇăC and 60ˇăC in an Electric Oven},
journal={American Journal of Food Science and Technology},
volume={11},
number={3},
pages={104--110},
year={2023},
url={http://pubs.sciepub.com/ajfst/11/3/4},
issn={2333-4835},
abstract={The mango (<i>Mangifera indica</i>) is a fruit with high nutritional value. Fresh mango pulp remains highly prized by the local population for its highly attractive nutritional and organoleptic characteristics. Unfortunately, mango is a highly perishable seasonal product with shortages. To remedy this problem, the pulp was dried. Drying was carried out at 50ˇăC and 60ˇăC in an electric oven for 72 hours. After drying, the various pulps were subjected to physico-chemical, biochemical and sensory analyses. Colorimetric parameters were also determined. Results indicate that pulps dried at 50ˇăC retain vitamins A and C better than pulps dried at 60ˇăC, and contribute 49.16% and 16.15% respectively to the daily intake of vitamin C and vitamin A. Pulps dried at 60ˇăC have a higher sugar content than pulps dried at 50ˇăC. The acceptability test showed that panelists liked both fresh and dried pulp. However, the results of the preference test showed that pulp dried at 50ˇăC was the most popular. Colorimetric parameter values showed a very big difference in color between pulps dried at 60ˇăC and fresh pulps, unlike those dried at 50ˇăC, which were similar in color to fresh pulps.},
doi={10.12691/ajfst-11-3-4}
publisher={Science and Education Publishing}
}