1Agro Processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal, M.P. 462038, India
2Department of Food Science and Technology, Bundelkhand University, Jhansi, Uttar Pradesh, 284128, India
*Corresponding author; E-mail: sunitas@ciae.res.nic.in; Tel: 91(755)2734362®, 91(755)2730980 (Ext* 297)
Mango pulp was processed and dried to bars by exposure to sun, 60°C & 65°C mechanical-drying to assess the quality of end product so obtained. In the initial period (1–3 h of drying) the high temperature (65°C) showed the least D value (24 min) as compared to the low temperature of 60°C and sun drying [39.9 min and 29.75 min respectively]. Due to 65°C temperature the maximum moist-heat microbial reduction (‘U’ value 55.2) was seen. Only at 60°C drying process 90% load reduction was not seen in 4–8 h period. The D value under sun drying was lower in the 4–8 h period compared to that of 65°C. In contrast at 65°C the moist-heat microbial reduction was much higher than under sun drying. The bar prepared at 65°C had longest shelf life (under presumptions made), best texture (soft and most liked) and high preservation index (PI 12.9) (after 60 d storage). It was free from unsafe microorganisms. This suggested ‘a no risk’ and safe mango bar product if processed at 65°C temperature as compared to 60°C and conventional sun drying.
Mango bar, drying, moist-heat microbial reduction, storage, shelf life
