Influence of Storage Time on the Physicochemical, Microbiological and Sensory Characteristics of Dried Mango Slices (Mangifera indica L. Var Kent)Produced in Côte d'Ivoire
Year: 2022
Type: article
Abstract: The objective of this study was to determine the impact of storage time on biochemical, microbiological and sensory parameters of dried mango slices (Mangifera indica L. var Kent) produced in Côte d'Ivoire. Batches of 100 g of dried mango slices wrapped in polyethylene plastic and packed in cartons were stored for 9 months at 25°C for quarterly monitoring (T0, T3, T6 and T9) of analytical parameters. Storage time (T0 to T9) induced significant losses (P <0.05) of 37.14% of titratable acidity, of 5.62% vitamin A, 23.97% of vitamin C, 34.12% of oxalates and 8.13% of phytates in dried mango slices. A significant increase (P˂0.05) in flavonoids (13.81±0.10 to 16.20±0.2 mg/100g), polyphenols (14.02±0.10 to 16.41±0.01 mg/100g), moisture (11.13±0.94 to 16.15±1.91 g/100g), β-carotene (1.83±0.03 to 2. 09±0.02 mg/100g), total sugars (34.42±5.70 to 102.68±0.09 g/100g), reducing sugars (54.56±4.85 to 190.04±0.22 g/100g), and minerals were also observed from T0 to T9. Total aerobic mesophilic flora varied from 1.48±0.10 x 103 CFU/g (T0) to 1.55±0.36 x 106 CFU/g (T9), an increase of 4.73%. Only mango slices dried stored at T3 were appreciated by panelists. Mangoes slices dried up to 3 months of storagehave the best physicochemical, microbiological and sensory properties.
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4318443312