Vol. 12, Issue 8 (2023)

Author(s):
Dr. AV Ravani, Dr. SV Anadani, Dr. HP Sharma, Dr. BB Patel and Dr. H Pandey

Abstract:
Mangoes are considered as a king among the tropical fruits and micronutrients namely β-carotene, riboflavin, folic acid and minerals (calcium, iron and phosphorus) are abundant in Mangoes. Value added mango products are well-liked all around the world and are becoming more significant in both domestic and foreign markets. Therefore, the present work was carried out to study osmo-convective drying of selected varieties i.e. Kesar and Rajapuri of mango fruit slices. For optimization level of pre-treatments a three factor box and behnken design of response surface methodology was adopted with various sugar syrup concentration (50-70 oB), steeping time (4-8 h) and osmotic solution to fruit ratio (3:1-5:1) for Kesar and Rajapuri varieties of mango, individually. The optimized parameters were 50 oBrix osmotic solution concentration, sugar syrup to fruit ratio 3:1; 4 h steeping time for Kesar variety and 51.13 oBrix osmotic sugar syrup concentration, sugar syrup to fruit ratio 3:1; 4 h steeping time for Rajapuri variety, for high water loss, retention of ascorbic acid and less solid gain. The pretreated sample dried at 50 °C temperature and 450 mm Hg vacuum using vacuum dryer and packed in HDPE pouches (200 gauge) and stored at ambient temperature (30±2 °C) for 180 days.