Preparation and Consumer Acceptance of Indian Mango Leather and Osmo-Dehyrated Indian Mango

Indian mangoes are considered highly perishable products due to high moisture content which resulted in high postharvest losses in Pangasinan, Philippines. This study exploits the potential of underutilized indian mango to value-added products. The developed indian mango leather and osmo-dehyrated indian mango are dehydrated fruit products can be eaten as snacks or desserts. Indian mango leather was prepared by mixing fruit puree and other additives like sugar, citric acid, and sodium metabisulphite and then dehydrated them at 55 °C for 15 hours under convective oven. Osmo- dehydrated indian mango was prepared by immersing halves of deseeded and deskinned pulps in 50 % (w/w) sucrose solution for 20 hours followed by drying initially at 50 °C then after one hour at 60 °C for 15 hours. Thirty-three member untrained panels were involved in consumer acceptance evaluation. Panelists evaluated the color, sweetness, sourness, texture, and overall acceptability of the osmotically- treated indian mango and indian mango leather using seven-point hedonic scale. Over-all, the Indian mango leather and osmo-dehydrated indian mango developed in this study seemed to be acceptable for all the sensory parameters as indicated by high scores of greater than five (>5).

Keywords – osmotic-dehydration, leather, indian mango, sensory qualit