Developing mango powders by foam mat drying technology
Trần Thị Yến Nhi, Thanh Thao Thi Le, Nguyễn Hữu Nghĩa, Dang Be Nhu, Long Bao Huynh, Tung Xuan Tan Nguyen, Huỳnh Xuân Phong, Tan Phat Dao
Abstract
Using mango purée from overripe mangoes to produce powders helped to solve agricultural product stagnation. The research investigates the effect of thickening additives, convection drying, and heat pump drying on bioactive compounds such as total phenolic content (TPC), total flavonoid content (TFC), color, and solubility of the final product. The obtained results showed that the mixture (gum arabic and maltodextrin in the ratio 50:50 w/w) at a concentration of 15% gave a good quality powder texture when dried by hot air convection at 55°C with TPC (21.24 ± 1.58 mg GAE/g dry weight [DW]) and TFC (0.34 ± 0.02 mg QE/g DW), respectively. In addition, the product has a high solubility of 64.35%, with the highest pass-through point of 17.11.