Enhancing the physicochemical and sensory qualities of mangoes (Mangifera indica L.) through freeze-drying

This study investigated the enhancement of the physicochemical and sensory qualities of mangoes (Mangifera indica L.) using controlled freeze-drying techniques. The research aimed to optimize the use of mango remnants, which are typically discarded during production, by converting them into high-quality freeze-dried products. The study assessed the impact of various processing stages-freezing, freeze-drying, and vacuum drying on product quality, focusing on key attributes such as color, texture, moisture content, and sensory properties. Results indicated that freezing mangoes at -20°C for 4 h, followed by 25 h of freeze-drying and 15 h of vacuum drying, produced the highest quality products in terms of sensory appeal and texture. The study highlighted the potential of freeze-drying as a sustainable approach to reduce waste and maximize the economic value of mango production by creating diverse, high-value products. These findings provide valuable insights for the mango processing industry to improve product quality and sustainability.