Francine Albernaz Teixeira Fonseca Lobo¹*, Josiane Domingues¹, Deborah Falcão¹, Carlos Eduardo de Faria Cardoso², Carla Stinco³, Francisco Rodriguez-Pulido³, Dolores Vila⁴ and Kátia Araujo¹

¹Postgraduate Program in Sciences Applied to Health Products, Faculty of Pharmacy, University Federal Fluminense (UFF), Santa Rosa, Niterói, Brazil ²Nutritionist, Arthur Sá Earp Neto University Center (UNIFASE), Petrópolis, Brazil ³Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Universidad de Sevilla, Sevilla, Spain ⁴Departament of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Seville, Spain

*Corresponding Author: Francine Albernaz Teixeira Fonseca Lobo, Postgraduate Program in Sciences Applied to Health Products, Faculty of Pharmacy, University Federal Fluminense (UFF), Santa Rosa, Niterói, Brazil.

Received: May 24, 2022; Published: July 12, 2022

Abstract

Mango is an important tropical fruit in terms of production and consumption, characterized as a fruit of high potential for technological use in the food industry in the formulation of new functional products, presenting an excellent nutritional profile and an important variety of bioactive compounds. Identified of these potentialities, the present study had an investigative focus, testing the formulation of functional foods, from the addition of the dried mango pulp by foam mat drying and performing the sensory analysis of the preparations in order to identify the acceptability of these products formulated with the processed mango compared to products added from fresh mango. Two preparations were formulated (mousse and soft drink) using dehydrated mango as an ingredient. Both formulations were subjected to sensory testing. The panel had 90 tasters and three different analyzes were performed (acceptability, purchase intention and difference test using the triangular method). The results showed a high potential for reconstitution and dispersion of the dried mango pulp in the tested formulations, pointing to its promising use in the food industry. Through sensory analysis, it was possible to identify that the formulations were well accepted by consumers and the results indicate a high potential for commercialization in the food market. Finally, the study showed that the dehydrated mango pulp has excellent technological characteristics to be used in the formulation of new foods.

Keywords: Mango Pulp; Carotenoids; Foam Mat Drying; Sensory Analysis; Functional Foods

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Citation

Citation: Francine Albernaz Teixeira Fonseca Lobo., et al. “Tommy Atkins Mango Foam Mat Drying: Formulation of Functional Foods with Dehydrated Pulp and Sensory Evaluation". Acta Scientific Nutritional Health 6.8 (2022): 58-65.

Copyright

Copyright: © 2022 Francine Albernaz Teixeira Fonseca Lobo., 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.