Drying and Sensory Characteristics of Mango (Mangifera indica)

Modurotoluwa Emmanuel Ojo

Master's thesis

Abstract:

Mango (Mangifera indica L.) is a commercially important fruit which is growing in popularity worldwide, particularly in regions not suited for local production. There is a need for proper processing of this product to reduce postharvest loss and preserve quality of fruit during transport. The aim of this research was to investigate the influence of two types of drying methods, namely hot-air drying and lyophilisation, on the drying behaviour of mango and to evaluate the influence of drying behaviour on sensory properties. Four drying experiments with varying parameters of hot-air drying (H1, H2, H3) and lyophilisation (L) were carried out on ripe mango samples. These samples were also tested for colour change, moisture content, water activity and texture. Results showed that all drying methods attained a moisture content of less than 20 % and a water activity rate of less than 0.6; favourable organoleptic qualities suitable for long-term storage. Sensory evaluation by semi-trained panellists revealed no statistically significant difference in the taste and general likeability of all dried samples, with a slight preference for the freeze-dried samples.

Keywords

heat drying, freeze drying, sensory evaluation, dried mango, lyophilization

Language used: English

Date on which the thesis was submitted / produced: 24. 4. 2023

Thesis defence

• Supervisor: Ing. Iva Kučerová, Ph.D.
• Reader: Adéla Fraňková, Ph.D.

Czech University of Life Sciences Prague

Faculty of Tropical AgriSciences

Master programme:
Agri-food Systems and Rural Development