Production and sensory evaluation of dried mango

ABSTRACT The objective of this study was to determine the best osmotic dehydration (OD) condition for slices mango cv. Espada through a factorial experiment, evaluating water loss and activity during process, then perform convective drying at different temperatures sensorially evaluate obtained dried mango. An experiment conducted in 23 with three central points, influence thickness (1; 1.5 2 cm), sucrose concentration (35; 45 55 ºBrix) temperature (30, 40 50 ºC) on process. Convective carried out tray dryer 50, 60 70 ºC, an air speed m s-1. optimal OD found 1 cm thickness, °Brix °C. Dried mangoes produced °C were most accepted among tasters attributes color, appearance, odor taste, intensity hardness, preference purchase intention, can be promising alternative utilization