The powder is a relatively stable preparation that can be used for flavoring confectioneries and pharmaceutical preparations as well as in the manufacture of formulated drink, flavored ingredient and baby foods. Dried mango powder is good adjunct in ice cream and bakery.
If the moisture content of fruit powders can be reduced to less than 4%, they can be used to make candy, toffee, fudge, etc. People, particularly children who do not like raw mango, may find these food products more appetizing.
Several drying technologies can be viable commercial options for the manufacture of mango powders, including freeze drying, drum drying, spray drying and Refractance Window drying.
Spray-drying is a process in which a liquid feed is finely dispersed or atomized to form droplets, which are eventually sprayed into a heated air chamber. The process facilitates the rapid evaporation of H2O from the feed droplets, thereby forming the powder particles.
Mango powder: Production and applications
