Development of shelf-stable intermediate moisture mango slices

Abstract

Intermediate moisture foods (IMFs) have emerged as a viable solution to reduce post-harvest losses of perishable fruits like mangoes and extend their shelf life while retaining desirable organoleptic properties. This study explores the development of intermediate moisture mango slices through osmotic dehydration, utilizing a 60% sucrose solution with a dipping time of 24 hours followed by cabinet drying. The developed Intermediate Moisture (IM) Mango Slices was the slices were analyzed for essential quality attributes: moisture content, water activity, total soluble solids (TSS), total sugars, titratable acidity, crude fiber, and ash content. The shelf life of the product was monitored for a period of six months. Microbiological studies were also satisfactory during six months of storage.