Abstract
Abstract Mango (Mangifera indica L.) can be characterized as a greatly accepted fruit due to its sensory attributes of flavor and aroma. However, it has a large production during the harvest season and requires preservation through processing. Osmotic pretreatment, followed by drying, provides products with higher quality and stability. The present study explored the effects of osmotic pretreatment with and without addition of calcium chloride in the nutritional characteristics and sensorial acceptance of dehydrated mango. Four different osmotic treatments were applied in mango slices followed by drying. Drying without osmotic treatment was considered control. Dried samples pre-treated with calcium had lower sugar content and higher retention of acids in the fruit. The increase of sucrose and glucose content during osmotic treatment contributed to maintaining nutritional quality and color of the product when compared with control treatment. Products dehydrated with osmotic pre-treatment were the most preferred, presenting higher purchase intention. The combination of osmotic pretreatment with convective drying provided higher acceptance of dehydrated mango due to its higher quality.
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Claims 7
Claim · model-written summary
Calcium pretreatment lowered sugar content in dried mango.
- Taxon
- Mango
_from_India.jpg?width=60)
Mangifera indicae2 - Treatment
- pre-treated with calciume0
- Outcome
- sugar contente0
- Direction
- lowere0
- Comparator
- Drying without osmotic treatmente1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“Dried samples pre-treated with calcium had lower sugar content”
e1“Drying without osmotic treatment was considered control.”
e2“Mango (Mangifera indica L.)”
Claim · model-written summary
Calcium pretreatment increased acid retention in dried mango.
- Taxon
- MangoMangifera indicae2
- Treatment
- pre-treated with calciume0
- Outcome
- retention of acids in the fruite0
- Direction
- highere0
- Comparator
- Drying without osmotic treatmente1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Dried samples pre-treated with calcium had lower sugar content and higher retention of acids in the fruit.”
e1“Drying without osmotic treatment was considered control.”
e2“Mango (Mangifera indica L.)”
Claim · model-written summary
Increased sucrose and glucose during osmotic treatment helped maintain nutritional quality relative to control.
- Taxon
- MangoMangifera indicae1
- Treatment
- osmotic treatmente0
- Compound
- sucrose and glucosee0
- Outcome
- nutritional qualitye0
- Comparator
- control treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The increase of sucrose and glucose content during osmotic treatment contributed to maintaining nutritional quality and color of the product when compared with control treatment.”
e1“Mango (Mangifera indica L.)”
Claim · model-written summary
Increased sucrose and glucose during osmotic treatment helped maintain color relative to control.
- Taxon
- MangoMangifera indicae1
- Treatment
- osmotic treatmente0
- Compound
- sucrose and glucosee0
- Outcome
- color of the producte0
- Comparator
- control treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The increase of sucrose and glucose content during osmotic treatment contributed to maintaining nutritional quality and color of the product when compared with control treatment.”
e1“Mango (Mangifera indica L.)”
Claim · model-written summary
Osmotically pretreated dehydrated products were most preferred.
- Taxon
- MangoMangifera indicae2
- Treatment
- osmotic pre-treatmente0
- Outcome
- most preferrede0
- Direction
- most preferrede0
- Comparator
- Drying without osmotic treatmente1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Products dehydrated with osmotic pre-treatment were the most preferred”
e1“Drying without osmotic treatment was considered control.”
e2“Mango (Mangifera indica L.)”
Claim · model-written summary
Osmotically pretreated dehydrated products had higher purchase intention.
- Taxon
- MangoMangifera indicae2
- Treatment
- osmotic pre-treatmente0
- Outcome
- purchase intentione0
- Direction
- highere0
- Comparator
- Drying without osmotic treatmente1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Products dehydrated with osmotic pre-treatment were the most preferred, presenting higher purchase intention.”
e1“Drying without osmotic treatment was considered control.”
e2“Mango (Mangifera indica L.)”
Claim · model-written summary
The combination of osmotic pretreatment and convective drying gave higher acceptance due to higher quality.
- Taxon
- mangoMangifera indicae0
- Treatment
- osmotic pretreatment with convective dryinge0
- Outcome
- acceptance of dehydrated mangoe0
- Direction
- highere0
- Qualifier
- higher qualitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The combination of osmotic pretreatment with convective drying provided higher acceptance of dehydrated mango due to its higher quality.”
The same questions in other papers
calcium atom · quality: sugar starch · Mangifera indica (mango)Results agree
6 papers in the same direction as this paper
- positive
- positive
- positive
3 papers more in this group
See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.