UTILIZATION OF SOME ADDITIVE TO PRODUCE MANGO POWDER

Mango (Mangifera indica L.) fruit is grown particularly in many tropical countries of the world .Over 1000 mango varieties are available worldwide. The objective of this study was to evaluate the utilization of some additive to produce mango powder. The additives which used to be maltodextrin (MD), ascorbic acid, potassium sorbate, ethylene diamine tetra acetic acid (EDTA), tricalcium phosphate, after drying process, mango powder was divided into two parts one without sucrose addition and the other part with sucrose addition. It has studied the effect of adding (MD) by different concentrations (2, 4, 6, 8% (on chemical, physical properties and sensory evaluation for mango powder. The results revealed that the increasing of (MD) concentration resulted in lower moisture, crude fiber, bulk density, the hygroscopicity values, ash content and phytochemical compounds content, except total carotenoids which, protected with increasing of (MD), and radical scavenging activity (%) for mango powders and it was noticed that there were significant differences in total carbohydrates. The solubility of dried mango powder without sucrose addition was increased with increasing of (MD) content. The results appeared that all mango powder treatments with sucrose had the highest (L*) value. Red value (a*) which was decreased with increasing of (MD). However, a significant difference was observed in (b*) value (yellowness) and Chroma value between dried mango powder without and with sucrose addition product. Based on these properties of mango powder sensory evaluation of all treatments which contained (MD) and sugar had the highest acceptability especially (T8, T10, and T9) respectively, compared with the other treatments contained (MD) and without sugar.