Vol. 12, Issue 11 (2023)

Author(s):
Rajdeep Gandhi, Kamlesh R Jethva and Harshkumar Damor

Abstract:
This research paper highlights the significant impact of drying temperature on the physio-chemical properties of protein enriched mango leather. The study was carried out to optimized process parameters by using tray drying techniques. Protein enriched mango leather was prepared by varying process variables viz. whey protein (3-7%), sugar (10-20%), thickness of mango pulp (3-7 mm) and drying temperature (50-70 °C) and its responses like protein content, overall acceptability, Vitamin C and color values were analyzed by using Response Surface Methodology. The optimum value of process parameters like whey protein, sugar, thickness, temperature (4.00%, 17.50%, 6.00mm, 65 °C) for tray dried protein enriched mango leather having protein content=6.54 g/100gm, Vitamin-C = 67.25 mg/100gm, Overall acceptability= 7.33, color value L*=36.99, a*=9.67, b*=19.21, respectively.