Effects of Coating Agents on Convective Drying, Physicochemical and Antioxidant Properties of Dried Mango
Abstract
The objective of this study was to evaluate the effect of edible coating pre-treatment on convective drying and the characteristics of dried mango. Mango slices were osmotically dehydrated in sucrose solution for 2 h
and then coated with corn and cassava flour. The sample treated with sucrose, corn flour, cassava flour and without pre-treatment (control) was hot air-dried at 70 oC for 10 h. The moisture ratio and effective moisture diffusivity (Deff) were analyzed during air-drying. The results showed that the sample coating with cassava flour resulted in high moisture ratio and Deff value in dried mango. The coatings differently affected the physicochemical and antioxidant properties of dried products. The sample pretreated with sucrose showed the highest lightness, yellowness and chroma value. Whereas the control sample showed the highest change in all color parameters. Significant improvement in texture, moisture content, total carotenoid content, total phenolic content and antioxidant activity were observed in the sample coated with a corn flour. Furthermore, the mango slices pretreatment before convective drying had a positive effect on the drying process, as well as the improved color parameter, texture, bioactive compounds and antioxidant activity when compared with the control sample.
Keywords : Edible coating ; pre-treatment ; convective drying ; dried mango
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