Formulation and quality assessment of snacks made from dried mango, pineapple and banana fruits
Paper Details
Formulation and quality assessment of snacks made from dried mango, pineapple and banana fruits
Abstract
The purpose of this study was to develop snacks based on electrical cabinet and tunnel solar dried mango (Mangifera indica cv. Dodo), pineapple (Ananas comonsuss cv. Smooth cayenne) and bananas (Musa acuminate cv. Kisukari). The developed snacks include; dried fruits and fruit leather. The products were assessed for their safety, nutritional and shelf-life stability, whereby a factorial design was used to determine their effects on proximate, vitamin A and C, water activity and microbial load. The results showed significant differences (p<0.05) in proximate composition, vitamins (A and C), microbial load and water activities. Most of the samples dried by solar tunnel dryer had higher proximate composition as compared to electrical dryer. It was also observed that samples dried by solar tunnel dryer had higher content of vitamin A and C than the samples which were dried by electrical cabinet dryer. However, from the results there were insignificant differences (p>0.05) on minerals for both drying methods in which potassium was the most abundant mineral while iron was the least abundant mineral. All the developed snakes at different processing methods were observed to have shelf-life stability for the four months studied in all samples. In general, solar tunnel drying method was the best technique as it retained most of the required nutrients compared to an electrical cabinet drier and it was observed to have a minimal running cost which can be affordable by small scale producers in developing countries.
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Joseph Runyogote (2024), Formulation and quality assessment of snacks made from dried mango, pineapple and banana fruits; IJMM, V19, N3, September, P1-18
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