Shelf life improvement of traditional Intermediate Moisture (IM) mangoes by addition of humectant

Shelf life of traditional intermediate moisture mangoes was extended by one and a half months at 20°C and 30°C through the addition of 15% glycerol. The aw lowering effect of glycerol caused a decrease in the rate of browning reactions during storage of dried mangoes. Based on the study, Maillard br...

Descripció completa