Effect of maltodextrin addition on the quality of mango (Mangifera indica L.) powder dried refractance window drying

Abstract

Mango (Mangifera indica L.) is a fruit with high nutritional value that has not been effectively processed into powder. The objective of this investigation was to provide experimental data for the development of new mango-based products. The experiment was designed to evaluate the effect of one factor (maltodextrin component) at five levels (from 0% to 10.5%). Evaluation criteria include total phenolics content, reducing sugars, antioxidant activity, density, and solubility of mango powder. The results provided that maltodextrin could play an important function in producing high-quality of mango powder with more than 80% retention of total phenolics content and DPPH radical scavenging activity. Besides, the addition of maltodextrin would increase the density and decrease the solubility of mango powder. The study determined that drying mango puree using the refractive window technique with a maltodextrin mixing ratio of 9% would produce mango powder products of greater quality. The resultant products may be consumed directly or used for developing novel food products.