Refractance window drying of mango pulp (Mangifera indica): Impact of hydrocolloids on drying characteristics and color parameters

Mango (Mangifera indica) is a tropical fruit with high nutritional value, and mango powder considered convenient ingredient in developing other industrial food products. In production, hydrocolloids could be added to improve the drying operation quality of powder. this study, concentration maltodextrin (6, 7.5, 9, 10.5 %) carrageenan (0.3, 0.6, 0.9, 1.2 pulp was investigated determine behavior color change refractance window drying. The results showed supplemented into control evaporation process. addition adverse effects on kinetic, but low (0.3%) increase effectiveness removing moisture. Weibull model moisture ratio during different formulations. values Deff were estimated range from 3.76×10?10 10.20×10?10 m2/s. After drying, dried product had an increment browning pigments And 9% highest brightness product. These findings would support application improvement powdered pulp.