Resumo

LEGUIZAMON-DELGADO, María Alejandra; DUQUE-CIFUENTES, Alba Lucia  e  QUINTERO-CASTANO, Victor Dumar. Physico-chemical and sensory evaluation of a mango-based fruit bar. Dyna rev.fac.nac.minas [online]. 2019, vol.86, n.210, pp.276-283. ISSN 0012-7353.  https://doi.org/10.15446/dyna.v86n209.72950.

The objective of this work was the evaluation of a mango-based fruit bar. Tommy Atkins pulp and mango peel physicochemically were characterized. Three drying methods were compared: lyophilization, convection drying, and microwave assisted convection drying. Subsequently six formulations were made varying the amount of pectin from 0.5 to 2.5%, water, inulin, glycerol and ascorbic acid. The results obtained showed that microwave-assisted convection drying at 40 ° C for the shell showed a higher concentration of fiber. Two formulations were selected for physicochemical, microbiological and sensory analysis. Formulation D with a higher percentage of pectin was more widely accepted. The values obtained from vitamin C and total phenolic compounds show that the formulation of a fruit bar is feasible, taking advantage of the shell mainly as a raw material for foods with functional characteristics.

Palavras-chave : peel; drying techniques; fiber; mango; pulp; pectin.

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