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

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

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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...

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Bibliographic Details
Main Author: Montes, Maria Clara I.
Other Authors: Acevedo, Teresita P.
Format: Thesis
Language:English
Subjects:
Mango > Philippines > Storage.
Humectants.
Moisture.