{"id":6012,"date":"2025-09-16T08:10:25","date_gmt":"2025-09-16T08:10:25","guid":{"rendered":"https:\/\/www.ptfos.unios.hr\/novicjfst\/?p=6012"},"modified":"2025-09-16T08:21:25","modified_gmt":"2025-09-16T08:21:25","slug":"cjfst-2025-17-2-04","status":"publish","type":"post","link":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2025\/09\/16\/cjfst-2025-17-2-04\/","title":{"rendered":"CJFST.2025.17.2.03"},"content":{"rendered":"

\"\"<\/a><\/em><\/p>\n

Moisture sorption behaviour and sensory profile of fruit pulp powders of four mango varieties<\/strong><\/h1>\n

\"https:\/\/orcid.org\/0000-0001-9722-6468\"Vida Opoku Edusei*1<\/sup>,\"https:\/\/orcid.org\/0000-0002-7492-1449\"Firibu Kwesi Saalia2<\/sup>, \"https:\/\/orcid.org\/0000-0001-6861-2415\"William Odoom1<\/sup>, \"https:\/\/orcid.org\/0000-0002-4750-1107\"Yaw Gyau Akyereko1<\/sup>, \"https:\/\/orcid.org\/0000-0001-9526-4102\"Regina Ofori Asante1<\/sup>, \"https:\/\/orcid.org\/0009-0009-1405-9680\"Maxwell Adu1<\/sup>, \"https:\/\/orcid.org\/0000-0003-3108-684X\"John Owusu1<\/sup><\/strong><\/p>\n

1<\/sup><\/em>Koforidua Technical University, Department of Food and Postharvest Technology, Koforidua, Ghana
\n<\/em>2<\/sup><\/em>University of Ghana, Department of Food Process Engineering, Koforidua, Ghana<\/em><\/p>\n\n\n\n\n\n\n\n\n\n\n
ARTICLE INFO<\/strong><\/td>\nABSTRACT<\/strong><\/td>\n<\/tr>\n
TYPE: <\/strong>Original scientific paper<\/em>
\nhttps:\/\/doi.org\/10.17508\/CJFST.2025.17.2.03<\/a>
\nPDF<\/strong><\/a><\/td>\n		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 \u00b0C for a water activity (aw<\/sub>) 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.<\/td>\n<\/tr>\n
*<\/strong>CORRESPONDENCE
\n<\/strong>Vida Opoku Edusei
\nedusei.vida@ktu.edu.gh<\/td>\n<\/tr>\n
ARTICLE HISTORY
\n<\/strong>Received: February 25, 2025
\nAccepted: June 27, 2025<\/td>\n<\/tr>\n
CITATION
\n<\/strong>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<\/td>\n<\/tr>\n
\"\"<\/a><\/strong>C<\/strong>OPYRIGHT: <\/strong>\u00a9 2025 by the author(s). This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY)<\/em><\/a>.<\/em><\/td>\n<\/tr>\n
KEYWORDS<\/strong><\/p>\n

mango powder; monolayer capacity; sensory profile; sorption isotherm<\/td>\n<\/tr>\n

KEY CONTRIBUTION<\/strong><\/p>\n

Palmer mango variety was identified, among three other varieties, as the most suitable for powder production for reconstitution.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

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 … Op\u0161irnije<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6012","post","type-post","status-publish","format-standard","hentry","category-nekategorizirano"],"_links":{"self":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/6012","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/comments?post=6012"}],"version-history":[{"count":5,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/6012\/revisions"}],"predecessor-version":[{"id":6022,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/6012\/revisions\/6022"}],"wp:attachment":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/media?parent=6012"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/categories?post=6012"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/tags?post=6012"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}