Étude comparative de la lyophilisation et du séchage à la vapeur pour la conservation des mangues : impact sur les propriétés sensorielles et nutritionnelles
Malnutrition remains a major challenge in the Democratic Republic of the Congo. This study aims to improve mango (Mangifera indica L. Var. Kent) preservation by comparing two techniques: freeze-drying and steam drying. Samples at different ripening stages were analyzed for phytochemical, organolepti...
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| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Conseil Scientifique National
2025-07-01
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| Series: | Revue Congolaise des Sciences et Technologies |
| Subjects: | |
| Online Access: | https://rcst.cd/index.php/rcst/article/view/523 |
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| Summary: | Malnutrition remains a major challenge in the Democratic Republic of the Congo. This study aims to improve mango (Mangifera indica L. Var. Kent) preservation by comparing two techniques: freeze-drying and steam drying. Samples at different ripening stages were analyzed for phytochemical, organoleptic, and antinutritional properties. Results show that freeze-drying better preserves the mango’s color, texture, aroma, and flavor
compared to steam drying. It also maintains higher levels of bioactive compounds with fewer antinutritional elements. The resulting mango powder showed superior sensory quality. Freeze-drying thus offers a promising solution to enhance the nutritional value of mangoes and support efforts against malnutrition. |
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| ISSN: | 2960-2629 2959-202X |