Physico-chemical and sensory evaluation of a mango-based fruit bar

The objective of this work was the evaluation of a mango-based fruit bar. Tommy Atkins pulp and mango peel physicochemically were characterized. Three drying methods were compared: lyophilization, convection drying, and microwave assisted convection drying. Subsequently six formulations were made va...

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Veröffentlicht in:	Dyna (Medellín, Colombia) Colombia), 2019, Vol.86 (210), p.276-283
Hauptverfasser:	Quintero Castaño, Victor Dumar, Leguizamon Delgado, María Alejandra, Duque Cifuentes, Alba Lucía
Format:	Artikel
Sprache:	spa
Schlagworte:	cáscara drying techniques fiber fibra mango pectin pectina peel pulp pulpa técnicas de secado
Online-Zugang:	Volltext
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