Abstract:
The effects of different mango varieties, maturities, curing agents, curing agent concentrations, curing time and granule sizes on the quality of mango granules were studied with textural quality as evaluation index. The optimum technological conditions of mango granules was determined through orthogonal experiment. The results showed that hardness and chewiness of Tainong mango granules were significantly higher than those in Guifei and Yumang. Hardness of green-ripened and full-ripened mango was significantly higher than that of over-ripened mango. Hardness in calcium lactate treated group was significantly higher than that in CaCl
2 and sodium alginate treated groups. The analysis results of orthogonal test showed granule sizes and curing agent concentrations were key factors affecting the hardness of mango granules, with full-ripened mango of Tainong as raw material and calcium lactate as hardening agent. The optimal process technology was granule size of 1.5 cm×1.5 cm×1.5 cm, curing agent concentration of 0.04 g/mL, and curing time of 2 h. Under these optimized conditions, the hardness of mango granules was 525.17 g.
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