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Int. J. Biosci. 2019 Int. J. Biosci. 2019 International Journal of Biosciences | IJB | ISSN: 2220-6655 (Print), 2222-5234 (Online) http://www.innspub.net Vol. 15, No. 3, p. 243-250, 2019 RESEARCH PAPER OPEN ACCESS Exploring the vicissitudes in composition of various mango varieties of Pakistan subjected to different drying techniques Shahbazul Hassan Jafary1, Rabia Shabir Ahmad2*, Muhammad Kamran Khan2, Abdullah Ijaz Hussain3 1Department of Food Science, Nutrition and Home economics, Government College University, Faisalabad, Pakistan 2Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan 3Department of Chemistry, Government College University, Faisalabad, Pakistan Key words: Mango, Freeze Drying, Cabinet Drying, pH, Physico-chemical. http://dx.doi.org/10.12692/ijb/15.3.243-250 Article published on September 28, 2019 Abstract Mango is one of important fruit crops in the world and in Pakistan is considered as king of fruits. Pakistani mango has specialty as it is recognized as one of the best of its kind in the world market. In current project, local varieties of mango were subjected to two different drying conditions (freeze drying and cabinet drying). For the purpose, four local varieties of mango including Chaunsa, Sindhri, Fajri and Dosehri were purchased from local market. Mangoes were pre-treated with potassium meta-bisulphite (KMS) solution of different concentrations (1%, 2% and 3 %). After pre-treatment mangoes were subjected to drying conditions anddried mangoes were then analysed for changes in physio-chemical properties. Results indicated that for removal of moisture contents from mangoes, freeze drying was more effective than cabinet drying however among all the varieties,Sindhri showed better results for moisture contents.Minimal effect of freeze drying (FD) on fat and protein contents as compared to cabinet drying (CD) was recorded. Among four varieties, Fajri had the highest fat and protein contents followed by Sindhri, Chaunsa and Dosehri.Likewise, significant change in pH and acidity were observed in case of cabinet drying as compared to samples dried via freeze dryer. * Corresponding Author: Rabia Shabir Ahmad [email protected] 243 Jafary et al. Int. J. Biosci. 2019 Introduction Dosehri, Anwar Ratol, Langra, Chaunsa, Sindhri, Mango (MangiferaindicaL.) is one of the common Maldha and Fajri(Prospectiva, 2015).Current project fruits of most continents, , 2016).In Pakistan, the area was designed to compare the effect of two drying planted with fruit trees is 853.4 thousand hectares, techniques including Freeze and Cabinet drying on with a production of 7178.8 thousand tons, while the various compositional parameters of four mango area cultivated in Mango is 175 000 hectares, with a varieties. production of 1 784 thousand tons. Mango is the second fruit crop in Pakistan, producing 8.5% of the Materials and methods world's mango, mainly exports to the Middle East, Raw material collection and pre-treatment Iran, Germany, Japan, China and Hong Kong, makes Four varieties of mangoes including SB chaunsa, a valuable contribution as an important fruit crop sindhri, fajri and dosehri were purchased from local (Pakistan Economic Survey, 2015). market.All four verities of the Mango (Mangiferaindica L.) were pre-treated by dipping in Pakistan Mango is recognized as one of the best of its potassium meta-bisulphite (KMS) solution of kind in the world market. With a production of 1.8 different concentrations (1%, 2% and 3 %) as per million tons per year, Pakistan is one of the major below given plan. producers of mangoes and is considered the natural Dehydration of Mango slices and natural habitat of mango. Pakistan is now the Two drying techniques were employed: 1) Freeze world's fourth largest producer in the world behind drying (FD) and Hot Air Cabinet Drying (CD). India, China, Mexico and Thailand. The climate of Pakistan is favorable to mango with the advantage of Freeze Drying (FD) the warmer zone of Sindh for the early varieties Freeze drying was carried out using a laboratory because Sindhri and the modest zone of Punjab are freeze dryer (Fauji Fresh & Freeze Industries situated the best adapted to know well the variety SB Chaunsa. at Sahiwal Pakistan). Samples were frozen at -200C The country exported 65 311 tones of mangoes valued and dried in a pilot-scale lyophilizer (Vertis Company at US $ 46 million in 2014-15 to the United Arab Inc., Gardiner, NY, US) with the condenser Emirates, Gulf States, Central Asian States, the EU, temperature and chamber vacuum at -550C and 4 Pa Australia, United States and Canada. Climate change respectively (Natalia et al., 2015). has also affected the European horticultural sector in recent years, but has taken steps to effectively combat Hot-air/Cabinet dying (CD) the effects of climate change (Noor, 2018). Hot Air Cabinet Drying was carried out at SFA Industries Kabirwala, Pakistan. Samples were dried in There are a number of varieties of this fruit, including a cabinet dryer (USAID funded project implemented Sindhri, Langra, Dosehri, Anwar Rataul, GulabKhas, by Chemonics International Inc, 2012) operated at Sunera, Chaunsa, Chaunsa Black, Chaunsa Blanco, 600C with constant air circulation. The mango cubes Began Phali, Fajri, etc. All these varied varieties have were dried in a custom-made Infra-red (IR) heating distinctive colors, aromas and aromas. Nature has unit consisting of aluminium housing, with two 40- blessed Pakistan with agro-climatic conditions that Watt IR bulbs. The drying was terminated based on allow the production of quality mango. Per hectare, the appearance of dehydrated mango cubes. The Pakistan's average yield is 11.20 tons per hectare, dried mango cubes were ground using a coffee which is in part lower compared to other major grinder to pass through US40 Sieve (0.5 mm) mango producing countries in the world, for example. packaged in polyethylene bags and stored at -20OC China and Brazil. Most countries grow varieties such until analysed. The mango powders were used for as Haden, Tommy Atkins, Kent and Keitt. The most analysing antioxidant, physicochemical and important commercial cultivars in Pakistan are functional properties (Sogiet al., 2015). 244 Jafary et al. Int. J. Biosci. 2019 Physio-chemical Analysis Unit, Hoganas, Sweden) according to the (AACC Moisture content, pH, titratable acidity and solubility Method No. 30-10). Dehydrated mango were analysed for selected physio- chemical properties that are important for handling Titerable acidity and utilization of dried ingredients. Titratable acidity of dehydrated mango samples was determined by taking 0.5 g of sample in 20 mL Moisture Contents distilled water, adding two drops of phenolphthalein Moisture content, dietary fibre, crude fat and crude and titrating against standardized 0.1 mol/L NaOH protein of Dried Mango samples were measured by solution (Cano-Chauca et al., 2005). following the procedures of AACC (2000). The moisture content was estimated according to the pH AACC Method No. 44-01 (AACC, 2000) by drying 3g The pH was measured by taking 0.5 g sample in 50 of the sample in a hot air oven (Model: DO-1-30/02, mL distilled water using Oakton pH meter (Eutech PCSIR, Pakistan) at 105±5oC till the weight of the Instruments, Singapore) (Cano-Chauca et al., 2005). sample became constant. Results and discussion Crude Protein Effect of drying on Moisture content of Dried Mango The percentage of the nitrogen in the sample was After Freeze Drying (FD) Moisture of final product for determined using Kjeltech Apparatus (Model; D- Chaunsa SB variety were 9.1%±0.5, 10.0%±0.5, 40599, Behr Labor Technik, Gmbh-Germany) as 9.0%±0.4, and 10.1%±0.5 for T0, T1, T2 and T3 described in AACC (2000) Method No. 46-13. respectively. Similarly the Moisture for Sindhriwere 6.9% ± 0.3, 7.1 ± 0.4, 8.6% ±0.4 and 8.1% ±0.4 for Crude Fat T0, T1, T2 and T3. While the Fajri variety moisture Crude fat content was determined by taking 3g contents were 12.6%± 0.6, 13.3%±0.7, 14.1%±0.7 and sample. For this purpose was used n-hexane as a 13.4%±0.7 for T0, T1, T2 and T3 respectively. solvent in Soxtec system (Model: H-2 1045 Extraction Table 1. Pre-Treatment plan for four varieties with preservative. Treatments Mango Varieties SB Chaunsa Sindhri Fajri Dosehri T0 0 ppm 0 ppm 0 ppm 0 ppm T1 100 ppm 100 ppm 100 ppm 100 ppm T2 200 ppm 200 ppm 200 ppm 200 ppm T3 300 ppm 300 ppm 300 ppm 300 ppm The Moisture for Dosehri variety were 12.6 %± 0.6, 13.8%±0.7 for T0, T1, T2 and T3 respectively. 13.9%±0.7, 13.6%±0.7 and 13.7%±0.7 for T0, T1, T2 Solubility for Dosehri variety were 13.6%±0.7, and T3 respectively. After Cabinet Drying (CD) the 14.1%±0.7, 14.0%±0.7 and 14.3%±0.7 for T0, T1, T2 Solubility of final product for Chaunsa SB variety and T3 respectively(Table 2).These results showed were 9.7%± 0.5, 10.4%± 0.5, 9.6%± 0.5 and that freeze drying was more effective than cabinet 10.4%±0.5 for T0, T1, T2 and T3 respectively. drying as same drying time was given to both Likewise, moisture contents of Sindhriwere 7.3%± methods. This better outcomes of the freeze drying 0.4, 7.5%± 0.4, 9.2%±0.5 and 8.5%±0.4 for T0, T1, method could be due to uniform air circulation in T2 and T3 respectively. Solubility for Fajri variety freeze drying than in cabinet drying. It was also noted were 13.0%±0.6, 14.2%±0.7, 14.7 ± 0.7 and that out of four varieties,Sindhri moisture contents 245 Jafary et al.
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