Study of the composition of mango pulp and whey for lactic fermented beverages

Fermented lactic beverages have high sensory acceptance and may present probiotic microorganisms that are able to promote well-being. Milk is the primary substrate for this type of fermentation. However, more and more, consumers have been requesting for alternative formulations with lower (or absent) milk content. Two nutritional components can allow the reduction of milk in formulations: cheese whey (CW) and fruit pulps. Thus, this study aimed to investigate, with the aid of the experimental design tool and sensory analysis, the best formulations between mango pulp (MP), CW and whole milk (WM) to develop lactic beverages fermented by Lactobacillus acidophilus La-5 at 37 °C for up to 72 h. The results indicated that the increase in MP proportion associated with a decrease in WM elevated the sensory acceptance. Three formulations, with 24 h of fermentation, containing 55 – 100 % (w/w) of MP and 0 – 45 % (w/w) of CW were the best formulations and presented pH of 3.5 – 4.0, cell count >108 CFU/mL and 82 – 88 % of global acceptance. These results suggest MP or MP with CH as substrates for lactic fermentation replacing milk.

Development, Fabrication and Performance Evaluation of Mango Pulp Extractor for Cottage Industry

The loss of fresh fruits after harvesting is not new since it has constantly been a challenge for humankind. The growing population in developing countries, where food shortages exist, require serious food security measures to address hunger and malnutrition. Present research focused on the development, fabrication and testing of mango pulp extractor to assist small-scale fruit farmers in the countryside with a view to minimizing fruit spoilage. The unit, whose major material was food grade stainless steel (SS-304), consists of major components such as teflon brushes mounted shaft, motor, main frame, hopper, extraction compartment, pulp outlet, fruit residue outlet, perforated sieve and bearings. After construction, the machine was tested at three feed rate (2.0, 2.5, 3.0 kg/min) and extraction speed levels (500, 900 and 1400 rpm). Each of these factors was replicated three times, which resulted into 3 × 3 × 3 factorial experimental design. The optimum operating parameters for maximum pulp yield, maximum extraction efficiency and minimum extraction losses were determined. The physicochemical analysis of the extracted pulp was also carried out. Results revealed a maximum pulp yield of 77.9%, highest extraction efficiency of 96.03% and highest extraction loss of 9.3%. The mango pulp extraction machine was found to be affordable, easy to operate and maintain. The breakeven point of the machine was found to be 40 h if the machine is operated at its peak capacity. Therefore, it is recommended for small-scale farmers and for cottage industry.

Techno-Economic Analysis of a Refractance Window Dryer Prototype Developed by Kenya Industrial Research and Development Institute

The Refractance window dryer (RWD) is a fourth generation dehydration technology. RWD is used to dry heat-sensitive materials because it retains high nutrient content, colour, flavour, aroma and bioactive compounds. The dehydrated products have a high sensory quality. There were no RWD in East Africa despite their excellent performance hence need for local fabrication of RWD Prototypes that can meet the technical, economical and socio-economical requirements. This paper describes the performance evaluation and economic analysis of the RWD prototype developed at the Kenya Industrial and Development Institute (KIRDI), Kenya. Indicators such as drying rate and drying time were used to assess its technical performance. The economic performance of the dryer was appraised using Net Present Value (NPV), Internal Rate of Return (IRR), Benefit-Cost Ratio (BCR), and Payback Period (PBP). Mango pulp and African leafy vegetables were dried using the RWD prototype at KIRDI between May-July, 2021. During drying process, moisture content of mango pulp was reduced from 88% to 15% in one hour while African leafy vegetable from 88% to 5% in 40 minutes. The economic evaluation of the dryer revealed an IRR of 31%, NPV of 808223.515 @ 24% and PBP of 3.6 years. KIRDI RWD prototype is a versatile technology that can be deployed in remote settings resulting to reduction of post-harvest losses as well as carbon emission. Currently, sun drying, solar drying, cabinet drying, spray drying, drum drying, fluidized bed drying and freeze drying are available in Kenya. They possess various advantages and equally significant drawbacks. Therefore the adoption of KIRDI’s Refractance window dryer would be beneficial to Micro Small and Medium enterprises in providing timely drying services and improve their socio-economic status.

Design and evaluation of a refractance window lab-scale dryer

Purpose Refractance window drying (RWD) has been identified as the method that can give high-quality products at a relatively low production cost. However, knowledge about its use and adoption remains lacking both in academic curricula and industry in the developing world. Design/methodology/approach A lab-scale batch RWD of a closed-loop control system was designed, fabricated and evaluated for drying rates, evaporation rate, the energy of evaporation, energy efficiency and throughput. Testing was done using mango and tomato pulps. Findings Drying rates at 95°C of 1.32 gg−1min−1 and 0.854 gg−1min−1 at 2 and 3 mm, respectively, for tomato, 0.6 gg−1min−1 and 0.33 gg−1min−1 at 2 and 3 mm for mango pulp were obtained. The dryer had an evaporation rate of 4.63 × 10–4 kg/s and 4.25 × 10–4 kg/s, the energy of evaporation of 1.05 kW and 0.96 kW and thermal energy efficiency of 25.64% and 21.73% while drying tomato and mango pulps, respectively. Dryer throughput of 0.6 kg/h of dried mango Pulp and 0.47 kg/h of dried tomato pulp was obtained. Originality/value The designed RWD can be adequately used in laboratory experiments on different products to produce powders. This will enable the transfer of knowledge about RWD technology in developing countries.

Effects of Different Carbon Dioxide-Modified Atmosphere Packaging and Low-Temperature Storage at 13 °C on the Quality and Metabolism in Mango (Mangifera indica L.)

Mangoes (Mangifera indica L.) were stored under four different carbon dioxide-modified atmosphere packaging (MAP) combinations at 13 ± 1 °C to investigate their effects on moisture distribution and content, physiological metabolism, as well as fruit quality. The mangoes stored under C7 combination (7% CO2 + 3% O2 + 90% N2) maintained respiration rate, inhibited the increase in 1-aminocyclocarboxylic acid-1-carboxylic acid synthase (ACS) content, and slowed down the senescence process of the fruit. The mangoes subjected to C7 combination also maintained higher firmness, protopectin, and free moisture content. The C7 combination suppressed the increase in soluble pectin and malondialdehyde (MDA) content, with the lowest weight loss. The yellowing rate of the mango pulp preserved under the C7 combination condition was significantly reduced, and the loss of vitamin C was reduced from the 0th to 6th day of storage. The treatment with lower carbon dioxide content was not as effective as C7 combination. In conclusion, 7% CO2 + 3% O2 + 90% N2 MAP conditions delayed pulp yellowing and biochemical characteristics and maintained firmness and free moisture content along with better quality of mango for 30 days at low temperature.

Candies in mixed mass of guava and mango type mariola: development and characterization

Fruit waste is minimized by making different types of candies. The mass bulk candies can be nutritionally enriched by mixing fruits such as guava and mango. Thus, the objective was to develop candies in a mixed mass of guava and mango type mariola, as well as to evaluate the physical-chemical characteristics and sensory acceptance. Three mass candies were made, differentiated by the concentrations of guava and mango pulp. The physical-chemical characteristics, sensory acceptance, Acceptability Index, General Acceptability and buy intention were analyzed. The data obtained were treated with Analysis of Variance, in a completely randomized design, comparing the means by the Tukey test at 5% significance. The candies met the standards of identity and quality recommended by Brazilian legislation. Only the pH readings did not differ significantly, varying between 3.92 and 3.97. The candies presented a variation of terms in the consistency attribute between “I liked it a lot” and “I liked it a very much”. The formulation with 30% guava and 20% mango stood out as the best accepted. The preparation of guava and mango type candies can be feasible and are well-accepted sensorially.