Avaliação físico-química e sensorial da manga Tommy Atkins submetida à desidratação

Abstract

The mango (mangífera indica L) of the variation Tommy Atkins is a seasonal fruit, and with high loss in the field may reach 50%. With the demand for natural products, have developed many process and products for a market that moves more than 200 million ready and dehydrated meals. This study aimed to perform the dehydration of mango with pre - osmotic treatment and conventional dehydration. The samples were dried in an oven with air circulation at 70 ° C. Were analyzed the physico-chemical and sensory characteristics, because dehydration retain sensory characteristics of the fruit increasing its useful life. The mango were cut into cubes of 2 cm x 2 cm and the conventional mango went straight for drying, the mango with pre- osmotic treatment was immersed in a solution of saccharose started with 30 ° Brix until it reached 65 ° Brix for 3 hours maintaining the temperature at 50 ° C, then started drying in an oven with air circulation. Water activity found in fresh mango was 0, 994, with dried mango in pretreatment 0.85 and in the mango with conventional drying was 0.75. The amount of soluble solids in the fresh mango was 14 ° Brix and 76 ° Brix mango with osmotic pretreatment and conventional dehydration was 78 ° Brix. Weight reduction mango with osmotic pretreatment was 72% and in the conventional was 61%, sensory the largest acceptability was the mango with osmotic pretreatment.