Puffing behavior of foamed mango pulp as affected by microwave heating

This study investigated the effect of microwave power and puffing control on the structural integrity and textural properties of dried foamed mango. Microwave power levels of 250, 380, and 500 W were tested, with puffing control significantly enhancing product quality. SEM analysis showed that without puffing control, excessively puffed structure occurred, while controlled drying yielded smaller, more uniform pores. Puffing control reduced hardness to 21.87 ± 5.20 g and increased crispness to 50.00 ± 5.29 (count peak). These findings highlight the benefits of real-time expansion regulation in optimizing drying processes for improved texture and consistency in foamed products.