Stability of mango flakes obtained by drum drying with different additives

Abstract

The stability of mango flakes produced by drum drying, using two different additives at 3% dry basis (corn starch or maltodextrin 10DE), was evaluated. The process conditions were temperature at 135 °C and residence time of 20 seconds. Sorption isotherms at 25 and 35 °C were determined using a static gravimetric method, and the GAB model led to the best adjustment. The estimated shelf lives, based on the obtained isotherms, showed that a package with a high barrier to water vapor is required. The samples were stored under controlled conditions (RH = 60%, temperature = 25 and 35 °C for 200 days). Kinetic models for the variation of vitamin C content, total carotenoids, β-carotene, and color parameters (L*, a*, and b*) were obtained along the storage time. According to the results, the product with maltodextrin showed a more hygroscopic behavior and higher instability during the storage in comparison with the product with corn starch.