Developing mango powders by foam mat drying technology

Using mango puree from overripe mangoes to produce powders helped to solve agricultural product stagnation. The research investigates the effect of thickening additives, convection drying, and heat pump drying on bioactive compounds such as total phenolic content ( TPC), total flavonoid content (TFC), color, and solubility of the final product. The obtained results showed that the mixture (gum arabic and maltodextrin in the ratio 50:50 w/w) at a concentration of 15% gave a good quality powder texture when dried by hot air convection at 55 degrees C with TPC (21.24 +/- 1.58 mg GAE/g dry weight [DW]) and TFC ( 0.34 +/- 0.02 mg QE/g DW), respectively. In addition, the product has a high solubility of 64.35%, with the highest pass-through point of 17.11.

Automated summary

Using overripe mangoes to produce mango powder has successfully addressed the issue of agricultural product stagnation. The study examined the impact of thickening agents, convection drying, and heat pump drying on the bioactive compounds in the final product, such as total phenolic content, total flavonoid content, color, and solubility. The research found that a mixture of gum arabic and maltodextrin in a 50:50 ratio at a concentration of 15% resulted in a high-quality powder texture when dried through hot air convection at 55 degrees C, with TPC (21.24 +/- 1.58 mg GAE/g dry weight) and TFC (0.34 +/- 0.02 mg QE/g dry weight), respectively. Additionally, the product exhibited excellent solubility (64.35%) and a pass-through point of 17.11.