Cambios en la textura y color en mango (Tommy Atkins) pre-secado por deshidratación osmótica y microondas

Abstract

In the present work, the effect of osmotic dehydration (65 °Brix of 37 to 40 °C for 60 min), microwave (560 W by 7 min) and combined as pre-drying of mangos, was evaluated. The mangos with 11 to 14 °Brix and 80% humidity were rated to 1 × 1 × 0.4 cm and dehydrated at 70 °C in a convective oven and under the sun. Characteristics such as Chroma, hue and texture parameters were determined. A univariate design, corresponding to the categorical variable dehydration, was employed. The parameters of color and texture presented significant differences (p<0.05). The most appropriate treatment of dehydration which maintained features of appearance of the flakes of mango was drying by osmotic dehydration followed by conventional treatment using air forced convection.