Study on Factors Affecting Physicochemical Properties of Spray Dried Mango Powder Using Taguchi Experimental Design Approach

Teeradate  Kongpichitchoke; Edouard  Gnoumou; Athapol  Noomhorm; Chen  Ho – Hsien

doi:10.33005/ijeise.v2i01.34

Authors

Teeradate Kongpichitchoke Department of Agro-Industry, Faculty of Biotechnology, Assumption University, 592/3 Ramkhamhaeng 24 Rd., Huamak, Bangkapi, Bangkok, Thailand 10240.
Edouard Gnoumou Department of Agro-Industry, Faculty of Biotechnology, Assumption University, 592/3 Ramkhamhaeng 24 Rd., Huamak, Bangkapi, Bangkok, Thailand 10240.
Athapol Noomhorm Department of Food Engineering and Bioprocess Technology, School of Environment, Resources and Development, Asian Institute of Technology, 58 Moo 9, km. 42, Paholyothin Highway, Klong Luang, Patum Thani, Thailand 12120.
Chen Ho – Hsien Department of Food Science, College of Agriculture, National Pingtung University of Science and Technology, 1 Sheufu Rd., Neipu, Pingtung 912, Taiwan, ROC

DOI:

https://doi.org/10.33005/ijeise.v2i01.34

Keywords:

Mango powder, Spray drying, Taguchi approach, physicochemical property

Abstract

Mango is a common fruit in tropical countries. Due to its short shelf-life, it is important to study alternative preservation and consumption methods. In this study, concentrated mango juice was used to produce mango powder by using spray drying process. Four process parameters with three levels variation each, including initial total soluble solid content (13, 14, 15^◦Brix), maltodextrin content (20, 25, 30% w/w), inlet air temperature (170, 190, 210^◦C), and atomization pressure (4, 5, 6 bar) were studied. Taguchi approach of L-9 (3⁴) array was used to design the experiments. Powder yield, moisture content, color difference, and solubility of the mango powder were investigated. It was found that maltodextrin content was the greatest factor affecting powder yield and color difference. The highest powder yield was 31.81%, and the least color difference (∆E) was 3.17. Inlet air temperature and atomization pressure were the most important factor affecting to moisture content and solubility, respectively, in which average moisture content was 2.98% (w.b.) and the highest solubility value was 94.66%. For the overall production process, it was concluded that maltodextrin content was the most important parameter, while total soluble solid content provided the least impact on spray dried mango powder properties.