Status : Verified
| Personal Name | Bondoc, Isaiah Rome J. |
|---|---|
| Resource Title | Process Optimization of Osmotically Dehydrated Carabao Mango Slices (Mangifera Indica L. cv. Carabao) |
| Date Issued | 19 June 2019 |
| Abstract | This study aimed to optimize the process factors (immersion temperature, immersion time, and sugar solution concentration) of osmotic dehydration of Carabao mango (Mangifera indica L. cv. Carabao) slices to attain minimal moisture content, minimal water activity, minimal solid gain, maximal weight reduced, and maximal consumer acceptability. Response surface methodology with a central composite face-centered design was employed. Statistical models were generated to predict the effects of immersion temperature (°C), immersion time (h), and sugar solution concentration (°Bx) on the final moisture content (%MC), solid gain (%SG), weight reduction (%WR), water activity (aw), and consumer acceptability (appearance, color, aroma, texture, flavor, and overall acceptability) of the osmotically dehydrated Carabao mango slices. Verification experiments were used to confirm the accuracy of the generated models. Optimization of process of osmotic dehydration predicted that osmotic dehydration at 37.74 to 37.82°C for 1.63h with sugar solution concentration of 51.05-51.06°Bx would produce osmotically dehydrated mangoes with moisture content, solid gain, water activity, weight reduction, and consumer acceptability within the desirable range. Verification experiments confirmed that the generated statistical models accurately predicted the responses. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Mango; Osmotic Dehydration; Carabao; Optimization; Response Surface Methodology; Mango--Philippines; Dried fruits |
| Material Type | Thesis/Dissertation |
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