Microstructure and Adsorption Characteristics of Mango Chips Obtained by Osmotic Dehydration and Deep Fat Frying

Abstract

The aim of this work was to evaluate the effects of combined osmotic dehydration and deep fat frying on mango tissue and to determine sorption isotherms for the final products. Fresh, osmotic dehydrated (OD), and OD-fried (chips) slices of Palmer and Tommy Atkins cultivars were examined by scanning electron microscopy. Sorption isotherms of mango chips were obtained using dynamic vapor sorption. Micrographs suggested that osmotic treatment had no effect on tissue structure, while chips showed a shrunk cellular matrix and plasmolyzed cells, with oil globules adhered to the surface. Isotherms of mango chips had type-III characteristics for both cultivars.

Keywords:

• Adsorption isotherm
• Dynamic vapor sorption
• Palmer cultivar
• Scanning electron microscopy
• Tommy atkins cultivar

ACKNOWLEDGMENTS

The authors are grateful to CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brazil) and FAPESP (Fundação de Amparo à Pesquisa do Estado de São Paulo, Brazil) for their financial support.