Research Article
The Effect of Drying Method on the Texture, Color, Vitamin C and β-Carotene Content of Dried Mango Slices (Cv. Apple and Kent)
@INPROCEEDINGS{10.1007/978-3-030-80621-7_7, author={Tadlo Yitayew and Tadesse Fenta}, title={The Effect of Drying Method on the Texture, Color, Vitamin C and β-Carotene Content of Dried Mango Slices (Cv. Apple and Kent)}, proceedings={Advances of Science and Technology. 8th EAI International Conference, ICAST 2020, Bahir Dar, Ethiopia, October 2-4, 2020, Proceedings, Part I}, proceedings_a={ICAST}, year={2021}, month={7}, keywords={Mango Drying Texture Color Vitamin C β-Carotene}, doi={10.1007/978-3-030-80621-7_7} }- Tadlo Yitayew
Tadesse Fenta
Year: 2021
The Effect of Drying Method on the Texture, Color, Vitamin C and β-Carotene Content of Dried Mango Slices (Cv. Apple and Kent)
ICAST
Springer
DOI: 10.1007/978-3-030-80621-7_7
Abstract
Drying is the oldest method of food preservation. However, the drying method can adversely affect the product quality. This work shows the effect of solar, oven and integrated solar-oven drying methods on the texture, color, vitamin C and β-carotene content of dried mango slices (apple and kent variety). The vitamin C and β-carotene content were measured by UV-Vis spectrophotometer, texture by texture profile analyzer (TPA) and color by spectrophotometer. There is a non-significant effect (p > 0.05) on the texture and color apple and kent mango, but significant effect (p < 0.05) on the vitamin C and β-carotene content. Apple mango had 72.38 mg/100 g vitamin C and 91.05 µg/100 g β-carotene content and kent mango 66.72 mg/100 g vitamin C and 73.80 µg/100 g β-carotene content. The drying method significantly affect (p < 0.05) the texture, color, vitamin C and β-carotene content of dried mango slices. The mango slice structure was become harder in texture and darkens in color. The hardness (5.12 N), color change (48.44), browning index (30.67) and the loss of vitamin C (74.57%) and β-carotene (45.74%) were high in oven dryer as compared to the other drying method. The springiness (1.36) and chewiness (2.13 N) were high in solar dyer. Integrated solar-oven drying method is the best method in terms of keeping the product quality and short processing time.
