Moisture sorption behaviour and sensory profile of fruit pulp powders of four mango varieties

Moisture adsorption isotherms and monolayer capacity of freeze-dried fruit pulp powders of four mango varieties (Keitt, Kent, Palmer and Local), cultivated in Ghana, were w) range of 0.3 and 0.8, using the standard static gravimetric method. The sensory profile was also determined by Principal Component Analysis (PCA). The mango pulp powders' sorption characteristics followed type III (J-shaped) isotherm and the curves suggested storage conditions of less than 60% relative humidity as appropriate. The experimental equilibrium moisture content (EMC) data were fitted to the GAB model using non-linear regression analysis to evaluate the monolayer capacity and the results revealed that there were differences among the varieties with the highest observed in Kent variety. Sensory profile of the reconstituted powders of the mango varieties showed that Palmer variety was vividly associated with yellow colour, sweet taste, sweet after-taste and aroma characteristic of fresh Palmer mango fruit, which makes it more likely to be accepted by consumers.