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KMID : 1134820200490111252
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 11 p.1252 ~ p.1257
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Physicochemical Properties of Imported Dried Mango Products
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Cha Eun-Sung
Han Ji-Hee
Chun Ji-Yeon
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Abstract
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Dried mango is one of the popular dried fruit products in the Korean food industry. Most of them were imported from other countries, such as the Philippines, Vietnam, and Thailand. On the other hand, commercial dried mango products do not show sufficient information to consumers. The purpose of this study was to know and inform product information, such as the appearance, physicochemical properties, to consumers. These results may be useful for manufacturing dried mango in Korea. Twelve kinds of dried mango products, which were made in the Philippines, Vietnam, and Thailand, were purchased from an online shop. Dried mangoes from the Philippines, Vietnam, and Thailand differed in size, texture, and surface color depending on the origin. The dried mangoes in Thailand showed the lowest chromaticity L*, a*, and b* values. The average moisture content of 12 kinds of dried mango products was 20.8%. The pH, °Brix, and titratable acidity (%) of the 12 products were 3.61, 8.20, and 9.24, respectively. The total polyphenol content (mg GAE/100 g) of the dried mango products from the Philippines (44.78) was significantly higher than that from Thailand (7.89).
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KEYWORD
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dry fruits, mango, dried mango, food quality
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