Quality of storage mango processed by osmotic dehydration followed by deep frying

Abstract

Dehydrated mango was obtained from osmosis followed by deep frying. Fruits were washed in chlorinated water (50 mg mL-1 15 min-1), peeled and cut into cubes. Osmotic treatment was carried out in sucrose syrup (55 ºBrix, fruit to syrup ratio 1:4, 65 ºC, 4 h). Syrup contained 0.1% sodium benzoate and citric acid up to pH 3.0. Deep frying was carried out in vegetal hydrogenated fat (140 °C, 8 minutes). Processed mango was packed in polypropylene vessels and stored at room temperature (~28 ºC) for 124 days. Periodic analysis were performed: pH, acidity, total soluble solids, moisture content, reducing and non reducing sugars, water activity, microbiological evaluation (plate count, fecal and total coliforms, Escherichia coli, yeasts and molds, Salmonella sp., Staphylococcus aureus) and sensory acceptance. Among physical-chemical parameters evaluated only moisture content increased, others parameters remained almost constant during storage. Sensory scores decreased and evaluation was near the merit like slightly at the end of storage time. Microbiological analysis showed that product had good quality, according to Brazilian standards: Salmonella sp. absence in 25 g and maximum of 102 MPN g-1 of fecal coliforms (45 ºC). Osmotic dehydration combined to frying produced dehydrated mango that remains stable for 4 months.