Desenvolvimento e caracterização físico - química, microbiológica, sensorial de produtos à base de manga

Abstract

The purpose of this study was to reuse the mango fruit in order to use the pulp as well as the peel. Mango dehydrated was prepared from two formulations: the mango was pre-dehydrated with sucrose solution and after conventional dehydration, and the second formulation with pre-dehydration with sucrose solution followed by solar dehydration. The mango peel underwent freeze-drying process followed by grinding in knife mill to obtain the flour, and was used as an ingredient in the preparation of ice cream. A market survey was conducted among 120 non trained judges, to check the acceptability of the dehydrated mango and the mango ice cream formula. The market research indicated that 77.5% of respondents consume mango fruit and that 72.5% of respondents consume fruit ice cream. Carbohydrate, calcium, dietary fiber, and total fat analyzes were performed. The peel was also analyzed for the amount of fiber, presented a content of 34,32g / 100g, which demonstrates a very significant amount due to the health contribution. Physico-chemical analyses for pH, acidity, fat, carboidrates, proteins were performed for the ice cream samples. The acceptability of the final mango dehydrated samples was significant, being up to 75%for the overall evaluation attribute, and all the mango ice cream samples were also above 70% of consumer satisfaction. The sample 147 (with 1% of mango peel flour) obtained the highest percentage for all attributes getting acceptability index between 78.11 to 88.66%. Considering the results, it was concluded that the product development has proved to be a viable alternative to use the mango peel as an ingredient of ice cream and the development of mango dehydrated, since the acceptability of the product was satisfactory.