Optimization of maltodextrin as a bulking agent in mango (Mangifera indica) fruit bar: Physical, sensory, and nutritional evaluation
Paper Details
Optimization of maltodextrin as a bulking agent in mango (Mangifera indica) fruit bar: Physical, sensory, and nutritional evaluation
Abstract
This study aimed to determine the optimum level of maltodextrin incorporation as a bulking agent in the production of mango fruit bars and to evaluate their physical properties, sensory acceptability, proximate composition, and vitamin C content. Mangoes were processed through washing, peeling, deseeding, depulping, and pureeing, followed by the incorporation of maltodextrin at 1%, 3%, and 5% (w/w), with a control formulation containing no maltodextrin. The mixtures were adjusted to 25°Brix total soluble solids (TSS), heated, sulfited, dried at 55°C for 17 hours, molded, and packaged. The physical properties of the fruit bars were evaluated by measuring thickness, while sensory acceptability was determined using a 9-point Hedonic Scale with 25 panelists. The optimum formulation was further analyzed for proximate composition and vitamin C content and compared with the control. Results showed that increasing the maltodextrin concentration significantly increased the thickness of the mango fruit bars, with the 3% and 5% formulations producing thicknesses of 9.38 mm and 10.63 mm, respectively. Sensory evaluation revealed that the formulation containing 3% maltodextrin obtained the highest acceptability scores, particularly for texture, flavor, and overall acceptability. Proximate composition analysis further demonstrated that the 3% maltodextrin formulation contained significantly higher ash (1.455%), protein (2.495%), total dietary fiber (3.775%), and vitamin C (40.350 mg/100 g) than the control (p < 0.05), while moisture and carbohydrate contents were comparable between formulations. Although the control exhibited a slightly higher fat content, both formulations remained low in fat. These findings indicate that the incorporation of 3% maltodextrin improved nutrient retention and enhanced the nutritional quality of the mango fruit bars without compromising their desirable physical characteristics. In conclusion, the incorporation of 3% maltodextrin was identified as the optimum formulation for producing mango fruit bars with desirable physical properties, high sensory acceptability, and improved nutritional quality.
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Macluven T. Gonzales*, Diana O. Lim, Jocelyn D. Tuliao, Hitler C. Dangatan, 2026. Optimization of maltodextrin as a bulking agent in mango (Mangifera indica) fruit bar: Physical, sensory, and nutritional evaluation. J. Biodiv. Environ. Sci., 29(1), 150-163.
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