International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 11, Issue:10, October, 2022

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2022.11(10): 158-167

Influence of Storage Time on the Physicochemical, Microbiological and Sensory Characteristics of Dried Mango Slices (Mangifera indica L. Var Kent)Produced in Côte d'Ivoire
Kouamé Elie Fokouo1*, Kouakou Nestor Kouassi1, 2, Marc Adou1, 2, Yao Denis N’DRI1,
Kablan Tano1 and N’Guessan Georges Amani1
1Food Biochemistry and Tropical Products Technology Laboratory, University of NANGUI ABROGOUA, 02 BP 801 Abidjan 02, Côte d'Ivoire
2Swiss Centre for Scientific Research, 01 BP 1303 Abidjan 01, Côte d’Ivoire
*Corresponding author

The objective of this study was to determine the impact of storage time on biochemical, microbiological and sensory parameters of dried mango slices (Mangifera indica L. var Kent) produced in Côte d'Ivoire. Batches of 100 g of dried mango slices wrapped in polyethylene plastic and packed in cartons were stored for 9 months at 25°C for quarterly monitoring (T0, T3, T6 and T9) of analytical parameters. Storage time (T0 to T9) induced significant losses (P <0.05) of 37.14% of titratable acidity, of 5.62% vitamin A, 23.97% of vitamin C, 34.12% of oxalates and 8.13% of phytates in dried mango slices. A significant increase (PË‚0.05) in flavonoids (13.81±0.10 to 16.20±0.2 mg/100g), polyphenols (14.02±0.10 to 16.41±0.01 mg/100g), moisture (11.13±0.94 to 16.15±1.91 g/100g), β-carotene (1.83±0.03 to 2. 09±0.02 mg/100g), total sugars (34.42±5.70 to 102.68±0.09 g/100g), reducing sugars (54.56±4.85 to 190.04±0.22 g/100g), and minerals were also observed from T0 to T9. Total aerobic mesophilic flora varied from 1.48±0.10 x 103 CFU/g (T0) to 1.55±0.36 x 106 CFU/g (T9), an increase of 4.73%. Only mango slices dried stored at T3 were appreciated by panelists. Mangoes slices dried up to 3 months of storagehave the best physicochemical, microbiological and sensory properties.

Keywords: Mangifera indica, Storage time, Dried slices, Quality parameters, Polyethylene plastic

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How to cite this article:

Kouamé Elie Fokouo, Kouakou Nestor Kouassi, Marc Adou, Yao DenisN’DRI, Kablan Tano and N’Guessan Georges Amani. 2022. Influence of Storage Time on the Physicochemical, Microbiological and Sensory Characteristics of Dried Mango Slices (Mangifera indica L. Var Kent) Produced in Côte d'Ivoire.Int.J.Curr.Microbiol.App.Sci. 11(10): 158-167. doi:
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