Effect of skim milk powder, soy protein concentrate and sucrose on the dehydration behaviour, texture, color and acceptability of mango leather
Introduction
Mango is a very important food crop of India with an annual production of 9.2 million tonnes. Due to lack of postharvest handling facilities, losses are as high as 18% (Srinivas, Reddy, Ravi, Achoth, & Reddy, 1997). Mango leather is a traditional product prepared from sound ripe mango. Traditionally, sundrying is employed for preparing mango leather from ripe fruit pulp. But the sun-dried product is discolored and the process is unhygienic and lengthy. Cabinet drying has been carried out for making mango leather (Heikal, El-Sanafiri, & Shooman, 1972; Mir & Nath, 1995) resulting into a product with better color and flavor. Mango leather has a very low protein content (1–2%) (Pramanik & Sengupta, 1978). Protein content has been increased by adding shrimp flour and rice flour, whey protein isolate and soy protein isolate (Exama & Lacroix, 1989; Payumo, Librando, Cillindo, & Noriel, 1981; Chauhan, Lal, & Joshi, 1998). The objectives of the present investigation were to study the effect of addition of soy protein concentrate, skim milk powder and sucrose at different levels on dehydration rate, color and textural and sensory properties of mango leather.
Section snippets
Dehydration
Fully ripe mangoes (Safaida/var.) were procured from the local market in the month of June 2001. Mangoes were washed and peeled and then passed through a pulper (Narang Co., New Delhi) to get mango pulp with 10.6% total solids. The pulp was blanched at 80 °C for 5 min; on cooling 0.2% w/w of potassium metabisulphate was added. The pulp was sealed in glass jars and stored at 4 °C. Soy protein concentrate (0%; 4.5%; 9%), skim milk powder (0%; 4.5%; 9%) and sucrose (0%; 4.5%; 9%) were added to the
Dehydration behaviour
The drying rate decreased with increase in drying time. During the initial 2 h of drying there was rapid moisture removal from the mango leather but after that rate of drying showed a considerable decrease. The drying rate of control sample was 1054 kg moisture/h/kg dry matter during the first 15 min of drying and it decreased to 90 kg moisture/h/kg dry matter after 2 h of drying and further decreased to 1.5 kg moisture/h/kg dry matter after 8 h of drying. For the control sample it took 7.6 h
Conclusion
The study revealed that incorporation of soy protein concentrate, skim milk powder and sucrose significantly reduced the drying rate of mango leather. All the three ingredients significantly lowered the extensibility and energy to rupture of mango leather. Sucrose improved the color of mango leather as indicated by increase in b value. Mango leather containing 4.5% skim milk powder and 4.5% sucrose each was found to be the most acceptable by sensory panel.
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