Effect of Thickening Additives and Heat Pump Drying Temperature on Probiotics (Lactobacillus casei) and Physicochemical Properties of Mango Powders

Abstract

Mango powders were supplemented with probiotics and then subjected to heat pump drying. The study evaluated the physicochemical, biochemical, and probiotic properties of the resulting mango powders. Through the effects of thickening additives type (sodium alginate and Arabic gum), concentration and drying temperature have been shown to have a direct effect on the objective functions of interest. The results showed that the foam stability increased approximately 2.14 times (MPD-S), the solubility of powders tended to be similar to 67.65 ± 0.40%, while microbial density decreased and remained within the allowable limit of 6.9 × 106 CFU/mL (MPD-G). Through heat pump drying, these values were drastically reduced. The mango powders were mixed for a second time to improve the organoleptic values and showed commercial viability with a score greater than 11.2.