Comparative Study of Freeze-Drying and Steam Drying for Mango Preservation: Impact on Sensory and Nutritional Properties
Auteur(s): Kayembe Sungula JeanNom de la revue/Journal: Revue Congolaise des Sciences & Technologies
Mois: juin
Volume: 4
Numéro: 3
Année: 2025
pages: 378-386
Résumé
<p>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. <br> </p>