Application of gum arabic-sucrose solution for the encapsulation of dried mango slices

Mango fruits of kitchiner variety (balady) which is grown in wide areas in Sudan was used in this study to investigate the effect of the treatment with gum arabic - sucrose and sodium metabisulphite (Na2S20S) solutions on the quality of dried mango slices during storage. Mango fruits were washed carefully, peeled manually and then sliced into 1x0.5x4 Cm slices. The slices were divided into three portions, the first portion treated with a purified solution of 25%( w/v) gum arabic added to it 5% (w/v) sucrose , the second portion was treated with sodium metabisulphite solution of 2000 p.p.m concentration, and the third portion was left without any treatment as a control. Mango slices of each treatment were evenly spread on aluminum trays and dried naturally at room temperature under a moving fan for seven days, and then the dried products were packaged in polyethylene bags inside cartoons and stored at room temperature for nine months. The results of analysis showed that dry mango slices treated with sodium metabisulphite solution was the best in residual ascorbic acid content (Vit.c). The results also indicated that the treatment with gum arabic/ sucrose solution succeeded in delaying browning during storage. The study of the effect of storage at room temperature on some nutrients of dry mango slices showed that there was a marked loss of ascorbic acid and sugars. Total bacterial count (cfu/g) of samples decreased gradually during storage with the sample treated with gum arabic-sucrose solution showing the least count. No fungal or yeast growing was recorded in all samples during storage. Sensory evaluation reflected that the sample treated with 2000p.p.m. sodium metabisulphite solution was the most acceptable product after 4 months. Gum arabic/sucrose treated samples recorded similar ranks to those recorded by sodium metabisulphite treated samples