Abstract
［Objective］ To explore the effects of different drying methods on the functional properties of mango powder.［Methods］ Mango peel,mango sarcocarp,and mango pit powder are prepared by hot air drying,vacuum drying,and far infrared drying,and their particle morphology,content of functional components,and functional properties are determined.［Results］］ The content of functional components such as dietary fiber,flavonoids,and total phenols in mango peel and mango pit are higher than that in mango sarcocarp,which is more than 4 times higher than that in mango sarcocarp.There is no significant difference among the three drying methods for the same part.Mango powder has good water holding capacity (2.43~4.24 g/g) and oil holding capacity (1.69~2.01 g/g).The maximum water holding capacity of gel formed by heating can reach 7.58 g/g,and the water separation of gel shrinkage decreases with the increase in freeze -thaw cycles.The processing properties of vacuum -dried mango powder are relatively poor,but its antioxidant capacity is the strongest.［Conclusion］ The content of dietary fiber,flavonoids,total phenols,and other functional components in mango peel,mango sarcocarp,and mango pit powder is not significantly different under the three drying methods.However,since vacuum drying is anaerobic and has a long drying time,the mango powder has relatively poor functional properties and higher antioxidant activities.
Publication Date
4-25-2025
First Page
187
Last Page
196
DOI
10.13652/j.spjx.1003.5788.2024.80621
Recommended Citation
Fangyang, HU; Caihua, LIU; Lingling, HE; Yanhui, PEI; Dexiang, ZHANG; and Zhengjie, ZHU
(2025)
"Effects of drying methods on functional components and properties of Tainong mango powder,"
Food and Machinery: Vol. 41:
Iss.
3, Article 26.
DOI: 10.13652/j.spjx.1003.5788.2024.80621
Available at:
https://www.ifoodmm.cn/journal/vol41/iss3/26
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