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The Effect of Drying Method on the Texture, Color, Vitamin C and β-Carotene Content of Dried Mango Slices (Cv. Apple and Kent)

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Advances of Science and Technology (ICAST 2020)

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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.

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Acknowledgment

All experimentations and study were conducted with the help of Bahir Dar Institute of Technology (BiT) for research funding and the authors thankfully acknowledge the mentioned institution for providing all kinds of possible laboratory facilities and funding during the study in Bahir Dar, Ethiopia.

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Authors and Affiliations

  1. Faculty of Chemical and Food Engineering, Bahir Dar University, P. O. Box 26, Bahir Dar, Ethiopia

    Tadlo Yitayew & Tadesse Fenta

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  1. Tadlo Yitayew
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  2. Tadesse Fenta
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Editor information

Editors and Affiliations

  1. Bahir Dar University, Bahir Dar, Ethiopia

    Mulugeta Admasu Delele

  2. Bahir Dar University, Bahir Dar, Ethiopia

    Mekuanint Agegnehu Bitew

  3. Bahir Dar University, Bahir Dar, Ethiopia

    Abebech Abera Beyene

  4. Bahir Dar University, Bahir Dar, Ethiopia

    Solomon Workneh Fanta

  5. Bahir Dar University, Bahir Dar, Ethiopia

    Addisu Negash Ali

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Yitayew, T., Fenta, T. (2021). The Effect of Drying Method on the Texture, Color, Vitamin C and β-Carotene Content of Dried Mango Slices (Cv. Apple and Kent). In: Delele, M.A., Bitew, M.A., Beyene, A.A., Fanta, S.W., Ali, A.N. (eds) Advances of Science and Technology. ICAST 2020. Lecture Notes of the Institute for Computer Sciences, Social Informatics and Telecommunications Engineering, vol 384. Springer, Cham. https://doi.org/10.1007/978-3-030-80621-7_7

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  • DOI: https://doi.org/10.1007/978-3-030-80621-7_7

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-030-80620-0

  • Online ISBN: 978-3-030-80621-7

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