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

Vida Opoku Edusei^*1,Firibu Kwesi Saalia², William Odoom¹, Yaw Gyau Akyereko¹, Regina Ofori Asante¹, Maxwell Adu¹, John Owusu¹

¹Koforidua Technical University, Department of Food and Postharvest Technology, Koforidua, Ghana
²University of Ghana, Department of Food Process Engineering, Koforidua, Ghana

ARTICLE INFO	ABSTRACT
TYPE: Original scientific paper https://doi.org/10.17508/CJFST.2025.17.2.03 PDF	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 determined at 31 °C for a water activity (aw) 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.
*CORRESPONDENCE Vida Opoku Edusei edusei.vida@ktu.edu.gh
ARTICLE HISTORY Received: February 25, 2025 Accepted: June 27, 2025
CITATION Edusei VO, Saalia FK, Odoom W, Akyereko YG, Asante RO, Adu M, Owusu J. Moisture sorption behaviour and sensory profile of fruit pulp powders of four mango varieties. Croatian Journal of Food Science and Technology (2025) 17 (2) 1 – 10
COPYRIGHT: © 2025 by the author(s). This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY).
	KEYWORDS mango powder; monolayer capacity; sensory profile; sorption isotherm
	KEY CONTRIBUTION Palmer mango variety was identified, among three other varieties, as the most suitable for powder production for reconstitution.