Phyu TA¹*, Soe TT¹, Theingi M² and Kyaw PND³

¹Department of Food Science and Technology, Yezin Agricultural University, Myanmar
²Department of Agricultural Economics, Yezin Agricultural University, Myanmar
³Department of Horticulture, Yezin Agricultural University, Myanmar

*Corresponding Author: Phyu TA, Department of Food Science and Technology, Yezin Agricultural University, Myanmar.

Received: January 12, 2024; Published: February 07, 2024

Abstract

The experiment was carried out at Department of Food Science and Technology, Yezin Agricultural University (YAU), Nay Pyi Taw from May to August in 2023. It was set up completely randomized design (CRD) with 3 replications to investigate the effect of different drying methods on physico-chemical properties of dried mango slices. Different drying methods of open sun drying, solar tunnel drying and hot air oven drying (at 80 °C for 8 hrs) were set. Partially ripe mangoes were collected at the home garden in Yezin area within the average range of 320g – 350g. The data on initial and final weight of samples, moisture content (% w.b), drying rate (%/ hr), weight loss (%), drying time (hours), colour (L*, a* and b*) and browning index (BI) were recorded at every two hours for each treatment. The data on equilibrium moisture content, water activity (aw), weight of final dried products (kg), ̊ Brix, pH, total titratable acidity (TTA%), ascorbic acid content (mg/100g) were recorded for fresh and dried final products. The final moisture content ranged from 20.2 to 21.3% (w.b) depending on drying method. The open sun drying method took the longest drying time of (47 hours) followed by the solar tunnel drying method (46 hours) while hot air oven drying method took (8 hours). From these findings, Yinkwae mango were dried by hot air oven (at 80 °C for 8 hr) had considerably lower in moisture content and water activity with the lowest value of browning index. Moreover, the dried products by hot air oven drying method significantly retained the highest ascorbic acid content among the drying methods. Therefore, the quality of dried mango slices by hot air oven drying method was much better than the quality by open sun and solar tunnel drying methods with respect to less time for drying, low moisture content, less browning index with high ascorbic content.

Keywords: Open Sun Drying; Solar Tunnel Drying; Hot Air Oven Drying; Physico-Chemical; Properties, Color; Yinkwae Mango

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Citation

Citation: Phyu TA., et al. “Influenced by Different Drying Methods on Physico-chemical Properties of Dried Mango Slices (cv. Yinkwae mango) (Mangifera indica L.)".Acta Scientific Nutritional Health 8.3 (2024): 22-26.

Copyright

Copyright: © 2024 Phyu TA., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.