EFFECTS OF DRYING WITH OR WITHOUT BLANCHING ON COMPOSITION OF AROMA IN DRIED MANGO (MANGIFERA INDICA L.)

R. Ráice, I. Guiamba, L. Arhné, U. Svanberg and B. Bergenstahl

Abstract

Mango (Mangifera indica L.) is one of the most popular fruits in the world, mainly because of its nutritional value and pleasant flavour. In food and beverage industry, aroma has become one of the most valuable attributes, not only to ensure the consumer acceptance but also to evaluate the food quality. However, it is well known that heat treatment has significant impact on heat sensitive components like ascorbic acid through degradation and volatiles through evaporation or inactivation of enzyme like lipoxygenase, hydroperoxidelyase and alcohol dehydrogenase. The presence of peroxidase and polyphenoloxidase activities inhibits the development of volatiles in several fruits and induce the loss of color due to the degradation of anthocyanins. The aim of this study was to evaluate the effect of pre-treatment method water and microwave blanching on the volatile compounds composition in mango fruit. Blanching in water or microwave at 70 °C or 90 °C during 10 min or 2 min, respectively prior hot air drying at 70 °C. Gas Chromatography were conducted to determine the concentration of the aroma components. The principal substances to be followed in this study were selected based on literature: 1-butanol, α-pinene, 3-carene, myrcene, limonene, terpinolene and ethyl butanoate. The results showed an increased intensity of aroma after blanching. Method of blanching had less impact. Convective drying induced a considerable reduction of most of the aroma components particularly when the sample was dried below 0.65 in water activity. The reduction depends on the boiling points of the volatiles as well as on the polarity.

Keyword: Mangifera indica L., blanching, microwave, volatile, aroma, retention.