Dried mangos are extremely healthy fruits that provide a wide array of nutrients. Some of these are vitamin A, C, D, E, and B. They are also high in soluble fiber. In addition, the fruit has shelf life of up to a decade.
Vitamin A
Vitamin A is important for promoting healthy skin, vision and mucous membranes. It also plays an essential role in maintaining the immune system. As well, it has antioxidant properties that help prevent cancer and other chronic diseases.
Dry mangoes are a rich source of vitamin A. Dried mangoes are a convenient snack and a sweet treat. They can be dried in the sun or by using a food dehydrator.
In addition to vitamin A, dry mangoes are a good source of B-complex vitamins. These B-vitamins promote stamina and mental alertness. Also, they play an important role in the development of red blood cells.
Mangoes are also a good source of potassium. This mineral helps regulate blood pressure. Potassium is also needed for the proper functioning of muscles and nerves. If your diet lacks enough of these minerals, you may experience palpitations and anemia.
Dried mangoes contain high amounts of soluble fiber. Soluble fiber helps lower cholesterol levels and promotes weight loss. In addition, it promotes digestive health and reduces inflammation.
Dried mangoes are also a great source of iron, which is vital for preventing anemia. Iron is also a necessary nutrient for bone health. Deficiency can result in osteoporosis. Anemia can also cause fatigue and lethargy.
Dry mangoes are also a good source of phytochemicals. These are antioxidants that protect the body against free radicals, which are a major contributor to cancer. Some studies have found that mangoes can also reduce gastrointestinal tract cancer.
Mangoes are a good source of folic acid. Folic acid is essential for the proper development of the spinal cord and brain. Pregnant women are advised to eat dried mangoes as a part of their diet.
Vitamin C
There are many beneficial effects that vitamin C in dried mango can have on your body. Some of the antioxidants in the fruit, such as quercetin and polyphenols, have been shown to help protect against several types of cancer. Additionally, vitamin C can improve blood lipid disorders. And, it may even help prevent macular degeneration.
Vitamin C in dried mango can also benefit your brain and memory. This is because the antioxidants in the fruit have been shown to reduce serum cholesterol levels. The vitamin also helps prevent night blindness. It may also help to prevent macular degeneration, which is one of the major causes of a loss of vision.
To determine whether osmotic dehydration can improve the nutritional value of dried mango, a series of studies were conducted. These included a b-carotene retention study on mangoes, a color change study and an ascorbic acid oxidase inactivation study.
Adding calcium and ascorbic acid to the osmotic solution significantly increased the retention of Vitamin C in dried mango. The effect was also seen in a high-temperature, short-time treatment.
In addition, the IR dry blanching method improved the retention of Vitamin C, compared to conventional water blanching. However, it did not improve the retention of carotenoids.
For this study, the Keitt variety of mango was used. It is a moderately ripe variety that is available in local markets.
Osmotic dehydration was done at a ratio of 1:10 between fruit and solution. Compared to the control, all-trans-b-carotene was not significantly decreased, but 13-cis-b-carotene was slightly reduced. Also, all-trans-b-carotene remained unchanged in OD-treated samples dried at 70 degC.
The injera was prepared using a variety of substitutions. Several substitutions were tested, including the use of mango and carrot flour.
Vitamin B, D, and E
Mango is a fruit that has several health benefits. The nutrients contained in it are beneficial for the digestive system and are good for skin, bones and eyes.
It is also a rich source of iron, vitamins and minerals. A cup of ripe mango offers fewer than 100 calories. These nutrients can help protect the cardiovascular system and promote healthy blood flow.
While dried mango is lower in water content, it contains higher levels of vitamins and minerals. These include vitamin A, vitamin C and folic acid. Vitamin A promotes the growth of cells and is essential for vision and a healthy immune system.
Dried mango is high in soluble fiber, which has multiple benefits to your health. Fiber helps lower cholesterol and triglyceride levels. This type of fiber also helps prevent inflammation and keeps your gut healthy.
Dried mango contains significant amounts of the antioxidant Vitamin E. This vitamin can help protect your red blood cells and promote the growth of new ones.
Mango is a delicious treat, but you shouldn’t eat it in large quantities. The nutrients in dried mango are harmful to you if you consume them in too much quantity.
If you’re looking for a sweet snack, consider other low-calorie fruits. Fresh mangoes are high in sugar and may raise your glucose levels. However, dried mangoes are less likely to cause side effects and are a good choice for weight loss.
Dry mangoes are also known to contain the antioxidant polyphenols. Polyphenols are known to fight oxidative stress and may even have anti-cancer properties.
Aside from the health benefits mentioned above, dried mango can be used in trail mixes, baked goods and in cereal. You can even blend it with nuts for an enticing snack.
Soluble fiber
Dried mangoes have been found to contain a rich amount of dietary fibre. This soluble fibre has multiple health benefits and can help reduce cholesterol levels. It also improves digestive health.
As mentioned earlier, mangoes contain antioxidants, which protect cells from free radical damage. These compounds are important for wound healing, healthy skin, and vision. In addition, they can help prevent cancer.
Mango peels are rich in dietary fibre and contain a significant amount of bound phenolic acids. These compounds have antioxidant properties and are used in functional foods. The dietary fibre in dried mango peels has a good balance of insoluble dietary fibre and soluble dietary fibre.
The soluble dietary fibre content of mango peels is about 31-33%. Several sugars are found in the dietary fibre fractions. The major sugars are glucose and arabinose. Glucose is also associated with b-glucan and cell wall polysaccharides.
The raw SDF and IDF of the Badami variety contained higher amounts of glucose and arabinose, and the mannose content was lower than that of the Raspuri variety. The IDF of the raw and ripe varieties of Raspuri mango peels was not significantly different. However, the Raspuri raw and ripe SDF had a higher concentration of uronic acid.
In the present study, the peels of mango varieties were extracted, filtered, and air dried. A number of dietary fibre fractions were isolated, and the major phenolic acids were identified. Gallic, syringic, and protocatechuic acids were identified in the acetone extract of the peels.
To estimate the dietary fibre content of the mango peel, a powder was prepared. Mango peels were first homogenized with chilled phosphate buffer, and then filtered through cheesecloth. The residue was washed with 80% chilled acetone.
Shelf life
The shelf life of dried mango depends on its storage method. If the slices are kept tightly sealed, they can be stored for up to twelve months. However, if they are subjected to high temperatures, they may lose vitamins. Hence, the ideal temperature for drying them is 40 degC.
To determine the shelf life of dried mango, samples were produced using different pretreatments and different drying methods. All were examined for texture, colour, taste and organoleptic properties. A seven-point hedonic scale was used to evaluate the quality of each product.
A fluidized bed dry treatment and hot water blanching produced mango slices with high sensory acceptability scores. This pretreatment also helped to increase the shelf life of the dried mango.
However, a more intensive pretreatment, namely, freezing, helped produce better dried mango slices. Similarly, a salt solution helped to control the microbial load.
Although it was not clear whether pretreatments increased the shelf life of the dried mango, they were helpful in reducing microbial loads. Almost all the slices were able to pass a 90-day storage period without being contaminated.
Overall, it was found that dried mango slices are safe for consumers. They have high rehydration ratios, low microbial counts and a favourable flavour. Moreover, they are less susceptible to fungal attack.
The sensory evaluation consisted of a taste test, a color analysis, an organoleptic test and a 7-point hedonic scale. The control samples scored the highest for all of these.
The average number of aerobic bacteria was significantly higher for solar-dried mango slices. In the first month of storage, the counts of aerobic bacteria were quite high. However, after a few weeks, the counts were slightly lower.
