Escolar Documentos
Profissional Documentos
Cultura Documentos
By
BINYAM TESHOME
May, 2010
Addis Ababa
Ethiopia
By
Binyam Teshome
Approved by the Examining Board:
_____________________
___________________
___________________
Advisor
___________________
External Examiner
___________________
Acknowledgment
I would like to forward my deepest gratitude to my advisor Mr. Adamu Zegeye for his keen interest
in my thesis work, follow up of my progress, encouragement and support.
I acknowledge Addis Ababa Institute of Technology for the financial support. I am also grateful to
the academic staff of the Department of Chemical Engineering for imparting tremendous
knowledge to me. I appreciate Dr. Eng. Shimelis Admassu for his constant supervision and
recommendation during my project work. Thanks to the Ethiopian Health and Nutrition Research
Institute (EHNRI) for letting me use their food analysis laboratory and facilitating my research,
especially Dr. Cherinet, Ato Adamu and Israel. Ethiopian Et-Fruit Company is also appreciated for
providing the mango varieties used in this research. I thank all the technical staff of my
Departments laboratory, particularly, Ato Hintsasilase Seifu and also Yeshihareg Nesibu for
providing me all the necessary support during the research.
Equally and importantly, I would like to acknowledge all family members particularly Girum
Teshome and my dearest wife Hayley Teshome, who contributed towards my success with their
financial support and encouragement in the course of this research, and also honor my friends who
shared my idea when I was in need.
ii
Table of Contents
CHAPTER Title
Page
Title Page
Acknowledgment
ii
Table of Contents
iii
List of Tables
vi
List of Figures
viii
List of Abbreviations
ix
Abstract
INTRODUCTION
1.1. Background
1.3. Objectives
LITERATURE REVIEW
12
13
14
14
16
17
17
18
19
20
22
23
24
26
29
30
31
32
32
32
33
33
34
20
37
37
38
38
41
42
43
44
44
45
45
4.2 Proximate analysis results of the Mango puree and puree mix
46
47
47
iv
48
49
50
51
51
leather
4.6 Effect of temperature and puree load on drying time
52
52
53
54
55
56
57
57
58
58
59
59
60
61
61
66
PROCESSING
66
94
6.1 Conclusion
94
6.2 Recommendation
96
REFERENCES
97
ANNEXES
102
List of Tables
Chapter Table
Title
Page
2.1
4.1
45
4.2
4.3
4.4
4.5
4.6
4.7
4.8
46
48
51
52
53
53
54
4.9
55
4.10
55
4.11
56
4.12
59
4.13
60
4.14
61
4.15
61
4.16
62
4.17
68
4.18
73
4.19
4.20
85
86
4.21
88
4.22
89
4.23
89
4.24
90
4.25
91
4.26
92
vii
List of Figures
Chapter Figure
Title
Page
1.1
2.1
10
3.1
36
4.1
49
4.2
50
4.3
67
4.4
78
4.5
80
4.6
81
viii
List of Abbreviations
AAU
AMARI
AOAC
BAM
CIA
CSA
EHNRI
ETB
Ethiopian Birr
Et-Fruit
FAO
FDA
GTZ
LSD
MC
Moisture Content
ppm
RH
Relative Humidity
SPSS
TCA
TSS
UAE
USD
USDA
Abstract
The seasonal production of mango fruit in Ethiopia has to be considered as an opportunity for the
utilization of the fruit. The objective of this research was to study the influence of processing on
some quality attributes of mango fruit leather developed from two fruit varieties namely, Keitt
(local mango) and Tommy Atkins (export standard mango). First, 3.2 kg of mango fruit from both
varieties were allocated for the process to be peeled, cut, sliced into pieces and stones removed.
Mango puree was made using a food processor to obtain 1.65 kg puree. It was put in a beaker and
covered with aluminum foil and then inserted into a water bath fitted with thermostat to control the
temperature. Additional ingredients of Honey, Ginger and Lemon Juice were added and mixed. In
order to cook and shorten the drying time, the mixture was heated at three different temperatures,
600C, 700C and 800C whilst being continuously stirred. The puree mixture was poured onto the
trays to an approximate thickness of 0.64 cm. The trays containing the puree were placed in a
drying oven. Oven drying was conducted for 8 h and finally 0.52 kg of mango leather was obtained.
Drying experiment was also undertaken using convective hot air dryer to minimize the drying time
of the fruit leather using a similar procedure. A minimum drying time of 4 h was achieved in a
convective hot air dryer for Keitt mango fruit leather at 800C with 0.4 g/cm2 puree load. The major
factors considered to have an effect on the leather quality were drying temperatures of 600C, 700C
and 800C, puree load of 0.4 g/cm2 and 0.6 g/cm2 and fruit variety. The developed leather underwent
physico-chemical, textural, microbiological and sensory analysis. The data obtained was analyzed
using SPSS version 17 statistical software. The result indicated that 70.3 % of moisture loss
resulted in the drying process. The viscosity of the mango puree was found to be dependent on
heating temperature. As the temperature increased, the viscosity of the puree first decreased and
then increased within the range of temperature 25.1 to 70.0 0C. The texture analysis result of the
final mango leather showed that 4 sheets and 5 sheets of leather with 5mm and 6mm thickness,
respectively, were found to be suitable for a single bite. The results of the proximate analysis for
both varieties of mango fruit leather indicated that the processing affected the nutritional
composition of the fruit leather. The vitamin C content was also found to be dependent on all
drying temperature, puree load and fruit variety. The vitamin C content of the Keitt mango leather
(26.93%) is greater than that of Tommy Atkins mango leather (22.71%). When compared to the
fresh puree mix, the Keitt mango leather is decreased by 39.66% and that of the Tommy Atkins
mango leather is decreased by 57.82%. The result of microbiological analysis for yeast, coliform,
x
fecal coliform, E.coli, and Shigella species was found to be safe (<1X104) and S.coccus and
Salmonella species were not isolated for both varieties of mango leathers processed at 600C and
0.6 g/cm2 puree load. The Tommy Atkins mango leathers dried at 60 and 700C with 0.4 and 0.6
g/cm2 puree loads were preferred by panelists (P<0.05). The project generally covered the process
and analysis of mango fruit leather and its development at a laboratory scale. Accordingly, an
economically feasible production technology has been suggested.
xi
CHAPTER 1
INTRODUCTION
1.1 Background
Mango (Mangifera indica L) is a highly seasonal tropical fruit, very popular among millions of
people in the tropics. It also occupies a prominent place among the best fruits of the world.
However, it is in constant demand, there is a pre-harvest scarcity and at times a post-harvest glut
for this fruit. To increase the availability of this fruit throughout the year, the surplus production
must be processed into a variety of value-added products (Saxena and Arora, 1997; Srinivasan et
al., 2000; Singh et al., 2005). Dried mango products could successfully serve this purpose.
Mangos can be processed into a number of unique products such as dried mango pieces, chutney
and mango leathers (Azeredo, et al., 2006). Processing of mangos enables exporters to serve their
markets even during off season periods for fresh fruits. Mangos are a highly nutritious fruits
containing carbohydrates, proteins, fats, minerals, and vitamins, in particular vitamin A (beta
carotene), vitamin B1, vitamin B2, and vitamin C (ascorbic acid). As the fruit ripens, concentrations
of vitamin C decrease and glucose, fructose, and sucrose concentrations increase (Bally, 2006).
Drying of agricultural products is the oldest and widely used preservation method. It involves
reduction as much water as possible from foods to arrest enzyme and microbial activities hence
stopping deterioration. Moisture left in the dried foods varies between 2-30% depending on the
type of food. In tropical countries, solar dryers can be used to dry fresh produce when average
relative humidity is below 50% during drying period. Drying lowers weights and volume of the
product hence lowers costs in transportation and storage. However, drying allows some lowering in
nutritional value of the product e.g. loss of vitamin C, and changes of color and appearance that
might not be desirable (GTZ, 2009).
Fruit leathers are dried sheets of fruit pulp which have a soft, rubbery texture and a sweet taste.
They can be made from most fruits, although mango, apricot, banana and tamarind leathers are
amongst the most popular. Leathers can also be made from a mixture of fruits. Fruit leathers are
made by drying a very thin layer of fruit puree and other ingredients to produce a leathery sheet of
dried fruit with a texture similar to soft leather (Andress & Harrison, 1999). They may be eaten as
snack foods as a healthy alternative to boiled sweets and also used as ingredients in the
1
manufacture of cookies, cakes and ice cream. Fruit leathers are often targeted at the health food
market, using marketing images such as pure, sun dried, and rich in vitamins.
Mango leather is a traditional product prepared from sound ripe mango. Traditionally, sun drying is
the process employed for preparing mango leather from ripe fruit pulp. However the sun-dried
product is discolored and the process is unhygienic and lengthy. Cabinet drying has been carried
out for making mango leather (Heikal et al., 1972; Mir and Nath, 1995) resulting into a product
with improved color and flavor.
The preservation of fruit leathers depends on their low moisture content (15-25%), the natural
acidity of the fruit and the high sugar content. When properly dried and packaged, fruit leathers
have a shelf life of up to 9 months (FPT, 2009). Although fruit leather is a relatively well
established product overseas, few studies have been published about this kind of product. Most of
the studies utilize not only fruit purees in the fruit leather, but also other ingredients (especially
sugars) and additives. For instance, Chan and Cavaletto (1978) prepared papaya leathers with
sucrose and SO2. They observed that SO2 reduced changes in the colour of papaya leathers during
both processing and storage. Che Man, et al., (1992) prepared sapota leathers from sapota puree,
sucrose, rice flour, sorbic acid, and sodium metabisulphite; the leathers were shelf-stable for 3
months. Jackfruit leathers with added sucrose and sorbic acid were produced by Che Man and
Taufik (1995); the product remained stable for 2 months. Irwandi, et al., (1998) produced 12-week
stable durian leathers from a formulation including sucrose and sorbic acid. Vijayanand, et al.,
(2000) produced 3-month shelf-stable guava leathers with sucrose and metabisulphite. Mango
leather products have very low protein content (12%). Therefore several studies have increased
protein content in the mango leather by adding shrimp flour and rice flour, whey protein isolate and
soy protein isolate (Exama & Lacroix, 1989; Payumo, et al., 1981; Chauhan, et al., 1998). All the
above-mentioned studies reported good consumer acceptance of the fruit leather product.
1.3 Objectives
The general objective of the thesis work is to study the influence of processing on some quality
attributes of mango fruit leathers.
The specific objectives of the thesis are to:
Produce fruit leather from locally grown mangos
Conduct physico-chemical analysis of both raw and processed product
Study the effect of processing on the qualities of the fruit leather
Suggest a manufacturing process for mango leather production
Significance:
The study is believed to be significant in that it will:
Reduce postharvest loss of mango fruit in Ethiopia
Produce the best quality mango leather products
Reassure the consumer that the mango leather product is safe for consumption
Optimize the processes for production of good quality mango leather products
Scope:
The study generally covers:
The processing method for production of mango fruit leather
Development of mango leather
Laboratory analysis majorly on: Physico-Chemical Analysis, Proximate Analysis
(Nutritional Composition Analysis), Microbiological Analysis
Sensory Evaluation
Suggestion of technology and economic analysis
CHAPTER 2
LITERATURE REVIEW
2.1 Production and marketing of Mango fruits in Ethiopia
The Ethiopian government has a plan to expand mango production by distributing high yielding
varieties for small scale farmers, especially in the Southern and Oromia region, by grafting mangos
of known and high yielding varieties. In July 2006, it was announced that the Oromia Government
distributed 14,000 improved seeds of mango. The production of mango fruits for the past six years
in Ethiopia was considered for the study which was found from CSA (2009), and is summarized
and presented below in Table 2.1. With an increase in Ethiopian mango crop production and
considering the current postharvest loss of mango fruits is at 26.3%, there is not only a need but
also a potential for the fruit to be processed into various product types, consequently increasing the
market potential of the mango fruit (Kader and Truneh, 2009). Industrial processing opportunities,
to increase the market value of the initial fruit, may lead to the potential development of the
following products:- Food (mango juice and fizzy drinks, canned fruits and pulp, fruit leather, dried
pieces, jam and chutney), domestic (mango detergent and cleaning agents), beauty (as an applied
product in skin creams products).
Table 2.1 Estimate of area, production and yield of Mango fruits, Meher season
Year
Number of
Area in
Production in
Yield
holders
hectare
quintal
(qt/ha)
350,067
4,964.00
292,283.00
58.88
414,574
5,814.00
301,715.00
51.89
463,868
5,400.31
547,291.24
104.06
558,976
6,796.10
626,111.83
94.08
695,030
6,730.83
484,360.97
71.96
716,447
6,051.00
441,582.00
72.97
exclusively in fruit, whilst others sell a range of consumable goods. These are a major channel for
selling mangoes on to final consumers and are particularly convenient as a street level channel in
places of high traffic, with high turnover of goods (CIA, 2008).
Fig. 2.1 Wholesale Mango market in Addis Ababa Market share by region
Source: (Aithal and Wangila, 2006)
The Mercato and Piazza markets are largely controlled by approximately ten major wholesalers,
who deal in fruits and vegetables from all over the country. Industry sources mentioned that the
Addis wholesalers are organised under groups that have strong ethnic ties and tend to operate in
ways that have been described as cartels. Similar to the upstream nature of the value chain, the
wholesalers in Addis operate in a heavily crowded, poorly structured, and underdeveloped market
infrastructure. There is no known refrigerated storage facilities in the market as the cost of this
investment has always been seen as too high. The typical wholesale price in Addis is approximately
3,500 birr per tonne and means that Addis wholesalers achieve between 20-40% of the final retail
price. This is a considerable portion of the final price and reflects the risk that Addis wholesalers
take in ordering mangoes from Asossa. Other value add activities that wholesalers undertake is repackaging and grading the fruit on arrival in Addis, as produce most often arrives in bulk having
10
not yet undergone any systematic grading or packaging. These are functions that are possible at the
farm level and may be areas where farmers can extract a greater price and generate more value in
the chain (Aithal and Wangila, 2006).
According to a recent update from the mango value chain analysis by James et al., (2009), it has
been indicated that within the first six months of the project implementation, the following have
been achieved:
19 farmers cooperatives have been set up and linked to an umbrella cooperative union. Out
of these, 100 Cooperative members have been trained on Mango Processing especially in
producing jam, juice, compote, vinegar, wine etc. This processing is under taken on site in
Asossa.
Farm gate Price of Mango increased from 25 Birr/100kg to 175 and the farmers have started
using weighing scales to measure quantities rather than counting pieces or heaps.
Between March and June 2009, 357 tonnes of mangoes were sold at the price of 569,084
Birr (roughly USD 46,000) to the most reputable fruit dealer- Et-Fruit for the first time.
With World Vision supervision, the income was equitably shared among the farmers.
4,000 bottles of various processed mango products like jam, juice, wine and compote have
been packed and sold to a number of super markets in Addis Ababa.
The farmers have entered into partnership with the Ecological Products of Ethiopia,
(Ecopia) to process and market mango products.
11
12
13
Fruits like mangos, pawpaw, guavas and bananas, can easily be dried. However, they should be
harvested at the right stage and ripeness. Hard ripe stage in mangoes, pawpaw and bananas gives
best results. Avoid overripe, under mature fruits in order to obtain good products. To prepare the
fruits for drying, wash them thoroughly with clean water. Scrubbing with a brush might be
necessary like in case of mango fruit with a lot of latex cover. The fruits are peeled if necessary and
cut into smaller uniform pieces to ensure faster drying. Stainless steel knives are recommended for
peeling and cutting of the slices or pieces. To avoid discoloration and excessive vitamin losses,
treatment with anti-oxidants like citrus (lemon) juice is done. Fruits like pineapples may require
pre-cooking to soften fibrous tissue hence hasten drying. Drying is done on trays, which should be
made of wood, fabric, plastic or sisal material. This is because metal materials may affect the
drying product negatively e.g. copper destroys vitamin C, iron rusts, aluminum discolors fruits and
corrodes. Most fruits have natural acids and sugars which are preservatives therefore moisture
contents of about 20% i.e. leathery and springy dry (not brittle) is good for storage. This is however
dependent on the fruit or vegetable. After the correct stage of dryness is achieved the product
should be removed from the dryer parked, and stored in a dry, dark store to avoid loss of vitamin A
(GTZ, 2009).
Mangos are processed at two stages of maturity. Green fruit is used to make chutney, pickles,
curries and dehydrated products. The green fruit should be freshly picked from the tree. Fruit that is
bruised, damaged, or that has prematurely fallen to the ground should not be used. Ripe mangoes
are processed as canned and frozen slices, puree, juices, nectar and various dried products. Mango
processing within the home and cottage industries converts the fruit into many other products.
Mango processing presents many problems as far as industrialization and market expansion is
concerned. The trees are alternate bearing and the fruit has a short storage life; these factors make it
difficult to process the crop in a continuous and regular way. The large number of varieties with
their various attributes and deficiencies affects the quality and uniformity of processed products.
Additionally, the lack of simple, reliable methods for determining the stage of maturity of varieties
for processing also affects the quality of the finished products. Many of the processed products
require peeled or peeled and sliced fruit. Within Ethiopia the lack of mechanized equipment for the
peeling of ripe mangoes is a serious bottleneck for increasing the production of these products. A
significant problem in developing mechanized equipment is the large number of varieties available
and their different sizes and shapes. The cost of processed mango products is also too expensive for
the general population in the areas where most mangoes are grown. However, there is a
15
considerable export potential to developed countries but in these countries the processed mango
products must compete with established processed fruits of high quality and relatively low cost
(Dauthy, 1995).
2.5.1 Ripe Mango processing
Mango Puree
Mangoes are processed into puree for re-manufacturing into products such as nectar, juice, squash,
jam, jelly, dehydrated products such as fruit leathers. The puree can be preserved by chemical
means, or frozen, or canned and stored in barrels. This allows a supply of raw materials during the
remainder of the year when fresh mangoes are not available. It also provides a more economical
means of storage compared with the cost of storing the finished products, except for those which
are dehydrated, and provides for more orderly processing during peak availability of fresh
mangoes. Mangoes can be processed into puree from whole or peeled fruit. Because of the time and
cost of peeling, this step is best avoided but with some varieties it may be necessary to avoid offflavors which may be present in the skin. The most common way of removing the skin is handpeeling with knives but this is time-consuming and expensive. Steam and lye peeling have been
accomplished for some varieties. Several methods have been devised to remove the pulp from the
fresh ripe mangoes without hand-peeling. A simplified method is as follows: the whole mangoes
were exposed to atmospheric steam for 2 to 2 and 1/2 min in a loosely covered chamber, and then
transferred to a stainless steel tank. The steam-softened skins allowed the fruit to be pulped by a
power stirrer fitted with a saw-toothed propeller blade mounted 12.7 to 15.2 cm below a regular
propeller blade. The pulp is removed from the seeds by a continuous centrifuge designed for use in
passion fruit extraction. The pulp material is then passed through a paddle pulper fitted with a
0.084 cm screen to remove fiber and small pieces of pulp.
Mango puree can be frozen, canned or stored in barrels for later processing. In all these cases,
heating is necessary to preserve the quality of the mango puree. In one process, puree is pumped
through a plate heat exchanger and heated to 90C for 1 min and cooled to 35 C before being
filled into 30 lb tins with polyethylene liners and frozen at -23.50 C. In another process, pulp is
acidified to pH 3.5, pasteurized at 90C, and hot-filled into 6 kg high-density bulk polyethylene
containers that have been previously sterilized with boiling water. The containers are then sealed
and cooled in water. This makes it possible to avoid the high cost of cans. Wooden barrels may be
used to store mango pulp in the manufacture of jams and squashes. The pulp is acidified with 0.5 to
16
1.0% citric acid, heated to boiling, cooled, and SO2 is added at a level of 1000 to 1500 ppm in the
pulp. The pulp is then filled into barrels for future use.
Dried/dehydrated Mango
Ripe mangoes are dried in the form of pieces, powders and flakes. Drying procedures such as sundrying, tunnel dehydration, vacuum-drying, osmotic dehydration may be used. Packaged and stored
properly, dried mango products are stable and nutritious. One described process involves as pretreatment dipping mango slices for 18 hr (ratio 1:1) in a solution containing 40 Brix sugar, 3000
ppm SO2, 0.2% ascorbic acid and 1% citric acid; this method is described as producing the best
dehydrated product. Drying is described using an electric cabinet through flow dryer operated at
60 C. The product showed no browning after 1 year of storage (Dauthy, 1995). Mango fruits can
also be dried in the form of leathers or bars.
2.6 Fruit leather processing
Fruit leathers are dried sheets of fruit pulp which have a soft, rubbery texture and a sweet taste.
They can be made from most fruits, although mango, apricot, banana and tamarind leathers are
amongst the most popular. Leathers can also be made from a mixture of fruits. Fruit leathers are
eaten as snack foods instead of boiled sweets. They are also used as ingredients in the manufacture
of cookies, cakes and ice cream. The preservation of fruit leathers depends on their low moisture
content (15-25%), the natural acidity of the fruit and the high sugar content. When properly dried
and packaged, fruit leathers have a shelf life of up to 9 months (FPT, 2009).
2.6.1 Preparation of fruits
Fruit should be washed in clean water, peeled and the stones removed. Washing water can be
chlorinated by adding 1 teaspoon of bleach to 4.5 liters of water. All fruit should be ripe and free
from bruising. Any rotten or bruised fruit should be thrown away as this will spoil the color and
flavor of the leather. The puree must be heated to a higher temperature for a longer time to destroy
the enzyme (it must be boiled for 20 minutes). Only stainless steel knives should be used to chop
the fruit. Other metals will discolor the fruit flesh. At the simplest level, fruit is made into a puree
by hand using a food mill. If electricity is available, a liquidizer or blender can be used to increase
the production output. The liquidized fruit is strained or sieved to remove the fibers, seeds, etc to
make a smooth puree. Fruit puree can be semi-processed and stored in sealed drums for further
processing later in the season. Sulphur dioxide (SO2) (600ppm) is added to the drums to prevent the
17
growth of micro-organisms. The semi-processed fruit can be stored for several months. Chemical
preservatives may be added to the fruit puree to maintain a bright color in the leather. Preservatives
are also added if the puree is to be stored before processing. A variety of ingredients can be added
to the fruit puree - sugar to increase the sweetness, citric acid to increase the acidity and chopped
nuts, coconut or spices to vary the taste and flavor.
2.6.2 Heating, drying and packaging
The puree must be heated to 900 C to inactivate the enzymes and reduce the level of
microbiological contamination. A double pan boiler is recommended for heating to avoid burning
the puree. The fruit puree is poured in a thin layer (3-6mm thick) on plastic trays or wooden trays
lined with greaseproof paper. The puree can be poured into a square which is later cut into small
pieces, or into small circles which are rolled up when dry. The leathers should not be dried in direct
sunlight as this will cause the color to fade and reduce the levels of vitamins A and C. Indirect solar
dryers or mechanical dryers should be used. The leather should be dried overnight in a solar dryer
or for about 5 hours in a mechanical dryer. After this time it is turned over and dried on the other
side. The leather is dried until it has a final moisture content of 15-25%. After drying, the leather
pieces should be dusted lightly with starch to prevent them sticking together. All equipment must
be thoroughly cleaned each day to prevent contamination by insects and micro-organisms.
In developing countries fruit leather is usually packaged cheaply with easily sourced materials. The
fruit leather is sold as a roll that is interleaved with greaseproof paper to prevent it from sticking
together. Strips of the leather are weighed, laid on a piece of greaseproof paper and rolled with the
paper. The rolls or discs of leather are packed in polythene or polypropylene heat-sealed bags. The
bags should be placed in boxes to protect them from the light. Fruit leather products in Europe are
packaged as a bar or as mini sweets, within a sealed plastic/foil case. The fruit leather bars within
their plastic/foil case may be packaged and sold as a multipack within a cardboard box made from
recycled paper products. The attractive, modern design of the packaging is specifically aimed at the
health conscious, luxury product niche within the consumer market (FPT, 2009).
18
product; similarly, the packaging machine is checked and re-checked so that each cardboard
package includes the correct number of fruit leathers. Sample testing is performed periodically as
well (Nancy, 2009).
One of the most important concerns of the food manufacturer is to produce a final product that
consistently has the same overall properties, i.e. appearance, texture, flavor and shelf life. When we
purchase a particular food product we expect its properties to be the same (or very similar) to
previous times, and not to vary from purchase-to-purchase. Ideally, a food manufacture wants to
take the raw ingredients, process them in a certain way and produce a product with specific
desirable properties. Unfortunately, the properties of the raw ingredients and the processing
conditions vary from time to time which causes the properties of the final product to vary, often in
an unpredictable way. How can food manufacturers control these variations? Firstly, they can
understand the role that different food ingredients and processing operations play in determining
the final properties of foods, so that they can rationally control the manufacturing process to
produce a final product with consistent properties. This type of information can be established
through research and development work (see later). Secondly, they can monitor the properties of
foods during production to ensure that they are meeting the specified requirements, and if a
problem is detected during the production process, appropriate actions can be taken to maintain
final product quality (McClements, 1999).
Quality control points:
Use only ripe fruits without bruising or damage. Over-ripe ones can easily become
damaged and bruised. Under-ripe fruits will not have the full flavor.
Use a double boiling pan to avoid burning which can occur if direct heating is used.
Weigh all ingredients to the correct formulation.
Do not dry the leather in direct sunlight as there will be loss of color and vitamins A and
C.
Dust the leather lightly with starch before packing to reduce their stickiness.
Seal the leather packed in the form of a roll interleaved with greaseproof paper to avoid it
sticking together.
21
The composition of a food largely determines its safety, nutrition, physicochemical properties,
quality attributes and sensory characteristics. Most foods are compositionally complex materials
made up of a wide variety of different chemical constituents. Their composition can be specified in
a number of different ways depending on the property that is of interest to the analyst and the type
of analytical procedure used: specific atoms (e.g., Carbon, Hydrogen, Oxygen, Nitrogen, Sulfur,
Sodium, etc.); specific molecules (e.g., water, sucrose, tristearin, b-lactoglobulin), types of
molecules (e.g., fats, proteins, carbohydrates, fiber, minerals), or specific substances (e.g., peas,
flour, milk, peanuts, butter). Government regulations state that the concentration of certain food
components must be stipulated on the nutritional label of most food products, and are usually
reported as specific molecules (e.g., vitamin A) or types of molecules (e.g., proteins) (McClements,
1999).
Many unit operations, especially those that do not involve heat, have little or no effect on the
nutritional quality of foods. Examples include mixing, cleaning, sorting, freeze drying and
pasteurization. Unit operations that intentionally separate the components of foods alter the
nutritional quality of each fraction compared with the raw material. Unintentional separation of
water-soluble nutrients (minerals, water-soluble vitamins and sugars) also occurs in some unit
operations (for example blanching, and in drip losses from roast or frozen foods.
Processing using heat is a major cause of changes to nutritional properties of foods. For example
gelatinization of starches and coagulation of proteins improve their digestibility, and antinutritional compounds (for example a trypsin inhibitor in legumes) are destroyed. However, heat
also destroys some types of heat-labile vitamin, reduces the biological value of proteins (owing to
destruction of amino acids or Maillard browning reactions) and promotes lipid oxidation. Therefore
a continuing aim of food manufacturers should be to find improvements in processing technology
which retain or create desirable sensory qualities and nutritional properties or reduce the damage to
food caused by processing (Fellows, 2000).
2.9.1 Physicochemical properties
The physiochemical properties of foods (rheological, optical, stability, flavor) ultimately
determine their perceived quality, sensory attributes and behavior during production, storage and
consumption. The optical properties of foods are determined by the way that they interact with
electromagnetic radiation in the visible region of the spectrum, e.g., absorption, scattering,
transmission and reflection of light. For example, full fat milk has a whiter appearance than skim
23
milk because a greater fraction of the light incident upon the surface of full fat milk is scattered due
to the presence of the fat droplets.
The rheological properties of foods are determined by the way that the shape of the food changes,
or the way that the food flows, in response to some applied force. For example, margarine should
be spread able when it comes out of a refrigerator, but it must not be so soft that it collapses under
its own weight when it is left on a table. The stability of a food is a measure of its ability to resist
changes in its properties over time. These changes may be chemical, physical or biological in
origin. Chemical stability refers to the change in the type of molecules present in a food with time
due to chemical or biochemical reactions, e.g., fat rancidity or non-enzymatic browning. Physical
stability refers to the change in the spatial distribution of the molecules present in a food with time
due to movement of molecules from one location to another, e.g., droplet creaming in milk.
Biological stability refers to the change in the number of microorganisms present in a food with
time, e.g., bacterial or fungal growth. Foods must therefore be carefully designed so that they have
the required physicochemical properties over the range of environmental conditions that they will
experience during processing, storage and consumption, e.g., variations in temperature or
mechanical stress. Consequently, analytical techniques are needed to test foods to ensure that they
have the appropriate physicochemical properties (McClements, 1999).
2.9.2 Changes on Vitamins
Vitamins are minor components of foods which play an essential role in human nutrition. They are
organic compounds that are necessary in small amounts for proper growth. In general human
beings and animals can not be in a healthy state without vitamins, carbohydrates, fats, proteins,
minerals and water. Very small quantities of vitamins are necessary for health, but a lack of them
may upset the normal metabolism, resulting in deficiency diseases. Many of the vitamins are
unstable under certain conditions of processing and storage and their levels in processed foods,
therefore, may be considerably reduced. Most of the vitamins are also heat sensitive. The
occurrence of the vitamins in the various food groups is related to their water or fat solubility.
Vitamins are classified into two main groups: water soluble vitamins and Fat soluble vitamins
(Deman, 1980).
24
25
and the importance of the food as a source of the vitamin in typical diets (Da-Silva and Williams,
1991).
2.9.2.3 Effect of processing on Vitamin C
Vitamin C (L-ascorbic acid) is the least stable of all vitamins and will easily be destroyed during
processing and storage. The rate of destruction of vitamin C is increased by the action of metals,
especially copper and iron, and also by the action of enzymes. Exposure to oxygen and light and
prolonged heating in the presence of oxygen during processing will decrease the vitamin C content
of foods. Factors that affect vitamin C destruction during processing include heat treatment and
leaching. The severity of processing conditions can often be judged by the percentage of ascorbic
acid that has been lost. The extent of loss depends on the amount of water used. Vegetables during
blanching covered with water may lose 80% half covered 40% and quarter covered 40% of the
ascorbic acid. Particle size affects the loss, for example in blanching of small pieces of carrots,
losses may range from 32-50% and losses from large pieces only 22-33%. Blanching of cabbage
may result in 20% loss of ascorbic acid and subsequent dehydration may increase this to a total of
50%. In the processing of milk losses may occur at various stages. From an initial level of about
22mg/l in raw milk the content in the product reaching the consumer may be well below 10mg per
liter. Ascorbic acid is oxidized in the presence of air under neutral and alkaline conditions. At acid
pH the vitamin is more stable for example in citrus juice. Since oxygen is required for the
breakdown, removal of oxygen should have a stabilizing effect. For the production of fruit drinks
it is recommended to de-aerate the water to minimize the vitamin C loss. The type of container may
also affect the extent of ascorbic acid destruction. Use of tin cans for fruit juices result in rapid
depletion of oxygen by the electrochemical process of corrosion. In bottles all of the residual
oxygen is available for ascorbic acid oxidation. To account for processing and storage losses it is
common to allow for a loss of 7-14mg of ascorbic acid per 100ml of fruit juice (Fennema, 1996).
2.9.3 Flavor and pigment components
The flavor of a food is determined by the way that certain molecules in the food interact with
receptors in the mouth (taste) and nose (smell) of human beings. The perceived flavor of a food
product depends on the type and concentration of flavor constituents within it, the nature of the
food matrix, as well as how quickly the flavor molecules can move from the food to the sensors in
the mouth and nose. Analytically, the flavor of a food is often characterized by measuring the
26
concentration, type and release of flavor molecules within a food or in the headspace above the
food (McClements, 1999).
Fresh foods contain complex mixtures of volatile compounds, which give characteristic flavors and
aromas, some of which are detectable at extremely low concentrations (Fellows, 2000). These
compounds may be lost during processing, which reduces the intensity of flavor or reveals other
flavor/aroma compounds. Volatile aroma compounds are also produced by the action of heat,
ionizing radiation, and oxidation or enzyme activity on proteins, fats and carbohydrates. Examples
include the Maillard reaction between amino acids and reducing sugars or carbonyl groups and the
products of lipid degradation or hydrolysis of lipids to fatty acids and subsequent conversion to
aldehydes, esters and alcohols. The perceived aroma of foods arises from complex combinations of
many hundreds of compounds, some of which act synergistically (Maruniak and MacKay-Sim,
1984). In addition, the perceived flavor of foods is influenced by the rate at which flavor
compounds are released during chewing, and hence is closely associated with the texture of foods
and the rate of breakdown of food structure during mastication (Clark, 1990).
The colors of foods are the result of the presence of natural pigments or of added dyes. Pigments
are a group of natural colorants found in animal and vegetable products (Deman, 1980). These
pigments are organic in their nature and generally considered to embrace the pigments already
formed in the foods as well as those which can be formed on heating, storage or processing. Many
naturally occurring pigments are destroyed by heat processing, chemically altered by changes in pH
or oxidized during storage. As a result the processed food may lose its characteristic color and
hence its value. Maillard browning is an important cause of both desirable changes in food color
(for example in baking or frying and in the development of off-colors (for example during canning
and drying. Major food processing activities such as ambient temperature processing, processing by
the application of heat and processing by the removal of heat will affect the flavor, aroma and
pigment of food stuffs (Fellows, 2000).
2.9.3.1 Heat induced processing effects on flavor and color
Most foods have no significant changes to flavor or aroma when correctly blanched, but underblanching can lead to the development of off-flavors during storage of dried or frozen foods. In
fruit juices the main cause of color deterioration is enzymatic browning by polyphenoloxidase. This
is promoted by the presence of oxygen, and fruit juices are therefore routinely de-aerated prior to
pasteurization. In fruits and vegetables, chlorophyll is converted to pheophytin, carotenoids are
27
isomerized from 5, 6-epoxides to less intensely colored 5, 8-epoxides, and anthocyanins are
degraded to brown pigments. Changes are due to complex reactions which involve the degradation,
recombination and volatilization of aldehydes, ketones, sugars, lactones, amino acids and organic
acids. In aseptically sterilized foods the changes are again less severe, and the natural flavors of
milk, fruit juices and vegetables are better retained. Aroma compounds that are more volatile than
water can be lost during evaporation. This reduces the sensory characteristics of most concentrates;
in fruit juices this results in loss of flavor, although in some foods the loss of unpleasant volatiles
improves the product quality, for example in cocoa (Anon, 1981).
Heat not only vaporizes water during drying but also causes loss of volatile components from the
food and as a result most dried foods have less flavour than the original material. The extent of
volatile loss depends on the temperature and moisture content of the food and on the vapor pressure
of the volatiles and their solubility in water vapor. Volatiles which have a high relative volatility
and diffusivity are lost at an early stage in drying. Foods that have a high economic value due to
their characteristic flavors (for example herbs and spices) are dried at low temperatures (Mazza and
LeMaguer, 1980).
The open porous structure of dried food allows access of oxygen, which is a second important
cause of aroma loss due to oxidation of volatile components and lipids during storage. Most fruits
and vegetables contain only small quantities of lipid, but oxidation of unsaturated fatty acids to
produce hydro peroxides, which react further by polymerization, dehydration or oxidation to
produce aldehydes, ketones and acids, causes rancid and objectionable odours. Some foods (for
example carrot) may develop an odour of violets produced by the oxidation of carotenes to ionone (Rolls and Porter, 1973). Evaporation darkens the color of foods, partly because of the
increase in concentration of solids, but also because the reduction in water activity promotes
chemical changes, (for example Maillard browning). As these changes are time and temperature
dependent, short residence times and low boiling temperatures produce concentrates which have a
good retention of sensory and nutritional qualities (Anon, 1981). Blanching brightens the color of
some foods by removing air and dust on the surface and thus altering the wavelength of reflected
light. The time and temperature of blanching also influence the change in food pigments according
to their D value (Fellows, 2000).
28
30
31
CHAPTER 3
MATERIALS AND METHODS
3.1 Raw material source and equipment
The raw materials needed for the research are ripened mango fruits. Mango fruits were collected
from Et-fruit, the Keitt variety mangos were brought from Assossa region and the Tommy Atkins
variety of mangos were brought from Awara Melka in Afar region. The honey used as a sweetener
was collected from Gojam area, a typical place called Debre Markos, and traditionally purified at
home. The lemon used for making juice as a source of ascorbic acid for preserving the mango
puree color and as flavoring agent was bought from Atkilt Tera market in Addis Ababa. The spice
ingredient as a flavoring agent was ground ginger obtained from Mercato.
The equipments required for developing Mango leather were scales, plastic containers to wash
fruit, stainless steel knives, spoons, chopping boards, water bath fitted with thermostat, fruit pulper,
large sealable food grade bins for intermediate storage of pulps, convective hot air dryer or drying
oven, and heat sealer.
3.2 Approach for selection and preparation of Mango fruits
The mango market in Addis Ababa is mainly dominated with the local mango varieties. The
mangos brought by Et-Fruit to the market are generally classified as local and export standards.
Normally the export standard mangos are from Tommy Atkins and Kent varieties which are being
cultivated by the Upper Awash Agro-industry farm and are directly exported most of the time.
These varieties are also cultivated by the Awash Melkasa Agricultural Research Institute
(AMARI). However, this research was not conducted at the peak harvest season of these varieties
of mangos. As a result the experimental work has been initiated with the available Keitt varieties.
Preliminary studies were carried out to determine the appropriate tray load of the Mango leather
and drying time to produce satisfactory product using Tommy Atkins and Keitt varieties of mango
fruits. The pH of the puree was measured by pH meter, titerable acidity and total soluble solid
content of the fruit pulps were determined by AOAC methods (1984).
32
33
The puree was poured and leveled with approximately 0.4 and 0.6g/cm2 puree load on three
aluminum shield trays which were greased with edible corn oil to prevent sticking on the final
leather. Thereafter, 750mg of ground ginger spice was added on the surface of puree in each tray
for flavoring. The trays were placed in the oven with 7.32cm clearance from the top and the bottom
of the trays. The temperature was adjusted between 60 and 800C and drying continued for 10 h.
The dryness of the leather had been regularly inspected during the drying period. The trays had
been turned and rotated in every hour during the drying time. The dryness of the mango leather was
checked by slightly touching with fingers without putting any finger print until the stickiness of the
leather stopped. It took totally 10 h to get the final leather product by using drying oven. Test for
doneness of the process was also carried out by front teeth, and the final mango leather was felt
tacky being slightly sticky to the mouth with very low moisture content. Finally, the weight of the
mango leathers in each tray was determined and the total weight of the product was calculated. The
general process flowchart for making fruit leather is indicated in figure 3.1 below.
35
36
% Moisture
W2 * 100
W1
%Totalsolids
W3 * 100
W1
The crude fiber content of the Mango sample was analyzed according to Method AOAC (2003); a
fat-free or low fat content sample is treated with boiling sulfuric acid and subsequently with boiling
potassium hydroxide or sodium hydroxide, the residue after subtraction of the ash is regarded as
fiber.
Formula:
Crude fiber g / 100 g
W1 W2 100 M
W3
and selenium as a catalyst. The ammonia released after alkalinization with sodium hydroxide is
steam distilled into boric acid and titrated with sulfuric acid.
Formula:
mg nitrogen T B * N *14
g nitrogen / 100 g sample
Total nitrogen %
mg ofnitrogen *100
mg sample
T B * N *1.4 *100
W
B=Volume of sulfuric acid solution used in the titration for the blank.
N = normality of the acid
14 = Eq. wt of nitrogen
W = wt. of the sample
3.5.1.4 Fat content
The fat content of the Mango sample was analyzed according to Method AOAC (1984); fat is
extracted with ether (peroxide free) from dried samples in a soxhlet apparatus, and the other is
evaporated from the extraction flask. The amount of fat is calculated from the difference in weight
of the extraction flask before and after extraction.
Formula:
W W2 W1
Fat g / 100 g fresh sample
W * 100 % moisture
WD
Formula:
40
% Ash
W2 *100
W1
W2 = weight of ash
3.5.1.6 Carbohydrates
The total carbohydrate contents of the mango sample (C %) by mass including crude fiber can be
obtained as follows:
Formula:
C % 100 P F A M
Where: P The mass percent of protein
F The mass percent of fat
A The mass percent of ash
M Moisture content (%)
Therefore, the Utilizable Carbohydrate (CHO) = Total CHO Crude fiber
3.5.2 Physicochemical analysis
The physico-chemical analysis for the mango puree (including: pH, moisture content, and
viscosity) was undertaken at AAU Chemical Engineering laboratory. The pH was measured using
pH meter. The TSS was measured by hand refractometer, titrable acidity was determined by
titration method, Brix /acidity ratio was calculated and the vitamin C content was also measured
using Spectrophotometric method at EHNRI.
3.5.2.1 Determination of viscosity of the Mango puree
The viscosity of the puree was measured by Vibro viscometer (SV-10, JAPAN), (2001) model
which works between 0.3 and 10,000 mPa.s at different temperatures during the heating process on
continuous mixing. Mango puree sample was poured into the cup until viscosity surface reaches
between the level gauges. The level gauge indicates between 35 and 45ml. The cup was then
41
attached on the table along the guides, gently lowering the sensor plates above the sample surface
and the viscosity was measured.
3.5.2.2 Determination of Vitamin C (Total Ascorbic acid) content
The vitamin C content of the mango fruit puree and leather were determined as to the laboratory
manual of EHNRI Food Chemistry Laboratory using Spectrophotometric method. The reagents
used were deionized water, 9NH2SO4, 85% H2SO4, 5% meta phosphoric acid, HPO3, H3PO4, 2%
2.4-DHPH in 100 ml of 9N H2SO4, 2% Thiourea, saturated bromine solution, 6% Trichloroacetic
acid and ascorbic acid standard. The apparatus used were: Grinder, Centrifuge, Filtration apparatus
(funnel, vacuum pump, and filter paper), pipette, test tubes, volumetric flasks, Erlenmeyer flasks
(250 ml), water bath apparatus and ice bath, and UV-Vis Spectrophotometer.
The procedure used for the determination of the Vitamin C content of the mango fruit leather
includes: extraction, oxidation to Dehydroascorbic acid, formation of Osazone, formation of
soluble pigments (Treatment with 85% H2SO4), measurement of Color, and development of
standard curve.
The calculation to o
btain the vitamin C content of the fruit leather was done using the following formula:
Mg ascorbic acid/100g
A(sample) - A(blank)
A(10 g std) - A(blank)
positioned on the lower tooth and the results of the peak force required to bite through the
samples was measured. A preliminary test was conducted for analysis of the textural characteristics
of the Keitt mango fruit leather. The texture analyzer setting was kept at preload stress 7.3N,
preload stress speed of 21mm/min and a test speed of 100 mm/min. The height of the mango
leather sample was set at 5mm, the width was 10mm and the area was 50mm2 for each analysis.
The experiment was conducted for different layers of mango leathers to find out how much layers
of mango leathers could be suitable for biting. This compression test simulates the evaluation of
toughness by consumer for a single bite of the mango leather. The absolute peak force from the
resulting curve was considered as the amount of force required to compress the mango leather with
front teeth. The maximum shear force required for cutting the mango leather was taken as the
texture index of the dried product. The force-displacement and energy used for cutting the leather
was recorded (Pushpa, 2006).
3.5.4 Microbiological analysis
The microbiological analysis was conducted at EHNRI for two samples selected from the final
products of both mango varieties which were treated at 600C temperature and 0.6g/cm2 puree load.
They were selected on the basis that microorganisms grow as the drying temperature was lower and
the puree load was greater in relation to the other developed products.
Determination of Mold and Yeast was conducted using NMKL, No. 98, 1997 method (Annex 1).
Aerobic Plate Count (APC) was determined as to NMKL, No. 86, 2006 (Annex 2). Coliform count
was carried out according to NMKL, No. 44, 2004 (Annex 3). Fecal coliform count and E. coli was
determined by FDA/BAM, 2006 (Annex 4). Determination of S. aureus count and B. cereus was
done using NMKL, No. 66, 2003 (Annex 5). Isolation of Salmonella, Shigella, and Stapylococcus
spp. was carried out by NMKL, No. 71, 2005 (Annex 6).
43
Puree load (puree mass per dish area, which was in the range of 0.4 to 0.6g/cm2,
(Azeredo et al., 2006).
Analysis of variance was done and level of significance was set at 5%. The data obtained was
statistically analyzed by using Statistical Package for Social Scientists (SPSS 17th Version).
44
CHAPTER 4
RESULTS AND DISCUSSION
4.1 Physicochemical properties of Mango puree
The preliminary test results of the physico-chemical analysis of the mango pulp for both varieties
of fruits are presented in Table 4.1. The selected physico-chemical parameters which may influence
the quality of mango fruit leather were pulp moisture content, TSS, pH, acidity, Brix /acidity and
the vitamin C content.
Table 4.1 Physico-chemical properties of fruit pulp for the mango varieties
Variety
Moisture
(%)
TSS
0
pH
Brix
Acidity
Brix/Acid
Vitamin C
g/100g
Ratio
(mg/100g)
Keitt
83.42
16.34
4.10
0.25
65.36
47.77
Tommy
85.33
17.23
4.60
0.19
90.68
29.91
Atkins
The results measured in the preliminary study indicated in the Table shows that the TSS, pH,
titrable acidity are within the range for chemical composition of common ripe mango cultivars
grown in different countries (Doreyappa & Ramannjaneya, 1995). The report indicates that the
composition and properties of ripe mango range: TSS (14.60-22.27Brix), pH (3.80-4.90), acidity
(0.11-0.55 %) and total sugars (9.28-20.90%). They stated that the physico-chemical characteristics
of fruits and the technological qualities of the products processed vary with the variety of the fruit.
Some varieties are most suitable for specific application. The TSS of Keitt mango puree was less
than that of Tommy Atkins, whereas the titrable acidity and vitamin C content of the Keitt mango
puree were greater than that of the Tommy Atkins.
The physiochemical properties of foods (rheological, optical, stability, flavor) ultimately
determine their perceived quality, sensory attributes and behavior during production, storage and
consumption (McClements, 1999). Physico-chemical characteristic of four mango varieties
45
(palmer, keitt, Ameliorel and mango) were studied (Germain et al., 2003). It was mentioned that a
pulp extracted from ripe fruit of the stated cultivars has a pH range of 3.91-4.35. Rameshwar
(1993) stated that mango is considered to be matured when the total soluble solids, a measure of
sweetness, reach 8 Brix. Kalra et al. (1995) also pointed out that harvesting is usually initiated
when a few mango fruits on the tree begin to ripen and fall. Optimum maturity stage lead to
uniform ripening and better storage life of about 1 week at 35 0.1C and 65 1% RH ( Jha et al.,
2004).
4.2 Proximate analysis results of the Mango puree and puree mix
The proximate analysis result for both varieties of mango puree and puree mix is presented on table
4.2 below.
Table 4.2 Proximate analysis result for Keitt and Tommy Atkins varieties of Mango puree
and puree mix
Sample Type
Mixed Mango Puree + Honey +
Mango Puree
Component
Lemon Juice
Keitt
Tommy Atkins
Keitt
Tommy Atkins
Moisture (%)
83.42
85.33
78.92
78.81
Fat (%)
0.65
0.16
0.83
0.22
Protein (%)
0.50
0.44
0.56
0.44
Ash (%)
0.30
0.36
0.37
0.37
0.54
1.68
0.92
1.68
Carbohydrate (%)
14.59
12.03
18.4
18.48
Vitamin C (mg/100g)
47.77
29.91
53.85
44.64
46
47
Tommy Atkins
964
25.1
510
30.0
955
30.3
485
35.3
948
35.0
443
40.2
913
40.1
426
45.0
869
45.2
414
50.1
818
50.0
401
55.3
797
55.3
393
60.7
791
60.2
405
63.9
804
65.1
555
65.0
820
67.0
625
68.1
841
68.1
676
69.0
845
70.0
915
48
49
Visco.
(m.pa.s)
TemperatureVsViscosity
800
700
600
500
400
300
200
100
0
Figure 4.2 Viscosity verses temperature of Tommy Atkins variety puree mix
The result indicated that a decrease in viscosity at the beginning from 510m.pa.s to 393m.pa.s at
different treatment temperatures. At 60.20C, the viscosity of the puree mix started to rise to
405m.pa.s and increased afterwards up to 676m.pa.s at 68.10C. Finally, the puree mix was found
cooked and the odor was changed. So, the measured puree was finally decided to be out of the
water bath and became ready for the next drying process. This shows that the viscosity of mango
puree is also temperature dependent. As the temperature increases, the viscosity of the puree first
decreases and increases within the range of 25.10C to 68.1 0C. From the experiment, it has been
found that the viscosity of the Tommy Atkins mango puree mix is generally lower than that of the
Keitt variety mango puree mix.
50
Moisture (%)
16.25
19.36
15.59
17.12
15.64
18.76
14.86
15.96
14.42
13.21
14.57
15.13
13.69
14.89
Fat (%)
1.98
2.27
4.68
1.61
2.23
1.99
3.55
1.76
2.47
2.85
4.12
0.95
0.33
0.19
Protein (%)
2.21
1.75
2.20
2.27
2.81
2.47
2.59
2.44
2.46
2.76
2.31
2.09
2.30
2.26
Ash (%)
1.84
1.41
2.04
1.89
2.19
1.93
2.29
2.10
1.66
2.16
2.29
2.08
1.52
1.94
Crude Fiber
(%)
6.52
5.14
5.77
7.41
7.11
7.97
7.37
6.70
5.57
6.87
5.00
4.59
4.02
5.34
Carbohydrate
(%)
71.2
70.07
69.72
69.70
70.02
66.88
69.34
71.04
73.42
72.15
71.71
75.16
78.14
74.66
Vitamin
(mg/100g)
44.44
30.88
23.57
22.91
31.91
23.76
23.08
15.59
15.70
14.98
33.95
17.19
23.61
33.92
Where, the sample codes were designed for both varieties of mango with drying temperature and
puree load as:
51
Table 4.5 Designed sample codes for both varieties of mangos with drying temperature and
puree load
Keitt
Tommy Atkins
Temperature (0C)
0.4g/cm2
0.6 g/cm2
0.4 g/cm2
0.6 g/cm2
60
70
80
Code M and N is product samples experimented with convective hot air dryer for comparison
of the effect of processing using drying oven. Product M was developed at 700C with 0.6 g/cm2
puree load from Keitt mango variety where as product N was developed from Tommy Atkins
Mango with the same condition.
4.6 Effect of temperature and puree load on drying time
4.6.1 Drying characteristics of Mango puree mix
The effect of drying air temperature and puree load on drying time taken to reach the final moisture
content (15 to 18%) is presented in Table 4.6. The drying time was generally shorter at higher
temperatures due to quick removal of moisture. The puree load also affected the drying time at all
drying temperatures. Drying time was considerably prolonged for more than 7 hrs for 0.6g/cm2
puree at all drying air temperatures. Drying at higher temperature, 80C reduced the required
drying time by 42.9 %, 25% and 30 % for 0.4 g/cm2, 0.5 g/cm2, and 0.6 g/cm2 puree loads
respectively.
52
Table 4.6. Effect of drying air temperature and puree load on drying time of Keitt Mango
fruit leather
Drying Time of Mango Fruit Leather (h)
Drying Temperature (0C)
0.4 g/cm2
0.5 g/cm2
0.6g/cm2
60
10
70
80
The moisture content of the mango fruit leather was measured in every hour during the drying
period until the final moisture content of the leather reaches 15% to 18%. More than 1g of sample
was being taken for each analysis of the products from both mango varieties treated with different
temperature and puree loads.
4.6.2 Analysis of moisture loss during drying process
The analysis of moisture loss of the leather after drying was determined and reported in Table 4.7.
The result of the analysis showed 70.3% moisture loss after drying process is completed.
Table 4.7 Weights and moisture loss of Keitt variety mango leather
Mango and Mango Products
Weight (kg)
Mangos
3.2
1.75
0.52
% Moisture Loss
70.3%
53
leather
trials Thickness
Extension
Width
Limits
(mm)
sheets
(mm)
Load (N)
Time (s)
Batch 1 (4 sheets)
10
2.4
2.9
Batch 2 (5 sheets)
10
22.9
3.5
Batch 3 (6 sheets)
10
Exceeds Limit
3.2
Batch 4 (6 sheets)
10
Exceeds Limit
3.0
Batch 5 (6 sheets)
10
3.4
3.5
It was observed that the load needed to compress (or to bite as a consumers teeth) for 6 sheets of
mango fruit leather with 7mm thickness and extension limits of the texture analyzers probe set at
6mm and 5mm, exceeded the limit. Therefore, it is recommended that fruit leathers with 4 sheets
and 5 sheets having 5mm and 6mm thickness respectively could be suitable for a single bite.
54
Temperature
Moisture
Protein
Fat
Fiber
Ash
Carbohydrate
(0C)
(%)
(%)
(%)
(%)
(%)
(%)
60
17.080a
2.108a
2.637a
6.231a
1.728a
70.217a
70
16.305b
2.580b
2.381a
7.309b
2.127b
69.284b
80
14.333c
2.407c
2.597a
6.454c
2.048b
72.161c
a-c
Means bearing the same letters in the same column are not significantly different at P < 0.05
Protein
Fat
Fiber
Ash
Carbohydrate
(%)
(%)
(%)
(%)
(%)
(%)
0.4
15.222a
2.432a
3.171a
6.510a
2.052a
70.518a
0.6
16.590b
2.298b
1.906b
6.819b
1.884b
70.590a
a-b
Means bearing the same letters in the same column are not significantly different at P < 0.05
55
Protein
Fat
Fiber
Ash
Carbohydrate
Mango Variety
(%)
(%)
(%)
(%)
(%)
(%)
Keitt
16.273a
2.411a
2.298a
6.626a
1.864a
70.518a
Tommy Atkins
15.538b
2.318b
2.778b
6.703b
2.071b
70.590a
a-b
Means bearing the same letters in the same column are not significantly different at P < 0.05
56
57
58
Temp. (0C)
Variety
a-g
Vitamin C (%)
60
30.446a
70
23.585b
80
20.445c
0.4
28.773d
0.6
20.877e
Keitt
26.937f
Tommy Atkins
22.714g
Means bearing different letters in the same column are significantly different at P < 0.05
The average vitamin C content of the fruit leather was significantly affected (P < 0.05) by all the
drying temperature, puree load and fruit variety. A significant effect on the average vitamin C
content of the fruit leather was observed for all drying temperatures 600C, 700C, and 800C. When
the drying temperature and puree load increased, the average vitamin C content decreased. The
average vitamin C content of the fruit leather was also dependent on the fruit variety. The vitamin
C content of the Keitt mango leather (26.93%) is greater than that of Tommy Atkins mango leather
59
(22.71%). When compared to the fresh puree mix, the Keitt mango leather is decreased by 39.66%
from 44.64% to 26.93% and the Tommy Atkins mango leather is decreased by 57.82% from
53.85% to 22.71%.
4.9 Microbiological analysis of Mango fruit leather
The result of the microbiological analysis for the two fruit leather is given in Table 4.13
Table 4.13 Result of microbiological analysis of mango fruit leather
Result for Samples (cfu/g)
B2 (0.6g/cm2) at 600C
D2 (0.6g/cm2) at 600C
6X104
5X102
1X104
<1X101
APC at 300C/72 h
1X105
1.02X105
Coliform count
<1X101
<1X101
<1X101
<1X101
E.coli count
<1X101
<1X101
S.coccus spp
Not isolated/25g
Not isolated/25g
Salmonella spp
Not isolated/25g
Not isolated/25g
Shigella spp
<1X104
5.2X103
Parameters (Tests)
Salmonella species were not isolated for both products. The mold and aerobic bacterial plate counts
were found to be higher. This could be as a result of unhygienic condition during the process of the
product development. However, the product had been subjected to sensory analysis and there was
no harm in any of the panelists which indicates that there is no significant effect on health.
4.10 Sensory analysis of Mango fruit leather
4.10.1 Effect of drying temperature, puree load and fruit varieties on the sensory qualities
Table 4.14 Effect of drying temperature on sensory qualities
Sensory qualities
Overall
Temperature
acceptability
Color
Aroma
Taste
Flavor Toughness
60
7.388a
6.988a
7.012a
7.013a
6.300a
7.175a
70
7.075a
6.763a
7.088a
6.763a
6.125a
6.838a
80
6.788a
6.687a
6.813a
6.825a
5.462b
6.475b
(0C)
a-b
Means bearing the same letters in the same column are not significantly different at P < 0.05
acceptability
Color
Aroma
Taste
Flavor
Toughness
0.4
6.983a
6.775a
6.817a
6.742a
5.525a
6.575a
0.6
7.183a
6.850a
7.125a
6.992a
6.400b
7.083b
(g/cm2)
a-b
Means bearing the same letters in the same column are not significantly different at P < 0.05
61
Overall acceptability
Color
Aroma
Taste
Flavor Toughness
Keitt
6.083a
6.475a
6.600a
6.483a
5.508a
6.250a
Tommy Atkins
8.083b
7.150b
7.342b
7.250b
6.417b
7.408b
a-b
Means bearing the same letters in the same column are not significantly different at P < 0.05
4.9.1.1 Color
Color is one of the quality parameters of fruit leathers. The color of the fruit leather was
significantly affected (P < 0.05) only by the fruit variety. On average, the color of the fruit leather
dried at 600C and 700Cwas liked moderately by the respondents and the other which was dried at
800C was preferred slightly (Table 4.14). Moreover, the color of the fruit leather dried at 0.4 g/cm2
and 0.6 g/cm2 was approximately liked moderately by the respondents (Table 4.16). The
respondents also liked very much the Tommy Atkins fruit leather, whereas for Keitt mango fruit
leather, it was only slightly liked. Therefore, the Tommy Atkins Variety mango fruit leather was
relatively of good quality based on the panelists preference. The color difference between the two
mango varieties is shown in the pictures below.
62
4.9.1.3 Taste
The taste of the mango fruit leather was not significantly affected (P < 0.05) by the drying
temperature and the puree load. Table 4.14 and 4.15 show that the taste of the fruit leather was
liked moderately by the respondents on average. However, the taste of the fruit leather was
significantly affected by the fruit variety. Table 4.16 indicates that the Keitt variety mango fruit
leather was liked slightly by the respondents, where as the Tommy Atkins fruit leather was liked
very much. Therefore, it can be concluded that the taste of the Tommy Atkins mango leather had a
better quality in terms of taste.
4.9.1.4 Flavor
The flavor of the mango fruit leather was not significantly affected (P < 0.05) by the drying
temperature and the puree load. In Table 4.14 and 4.15, it is indicated that the flavor of the fruit
leather was moderately liked by the respondents approximately. However, the flavor of the fruit
leather was significantly affected by the variety of the mango fruit. Table 4.16 indicates that the
flavor of the Keitt fruit leather was slightly liked, where as the flavor of the Tommy Atkins fruit
leather was moderately liked by the respondents. Therefore, based on the panelists preference, the
flavor of the Tommy Atkins fruit leather was relatively of good quality. Heat not only vaporizes
water during drying but also causes loss of volatile components from the food and as a result most
dried foods have fewer flavors than the original material. The extent of volatile loss depends on the
temperature and moisture content of the food and on the vapor pressure of the volatiles and their
solubility in water vapor. Volatiles which have a high relative volatility and diffusivity are lost at
an early stage in drying. Foods that have a high economic value due to their characteristic flavors
(for example herbs and spices) are dried at low temperatures (Mazza and LeMaguer, 1980).
4.9.1.5 Toughness
The toughness of the fruit leather is another quality parameter for grading fruit leathers. From the
sensory analysis result, it was observed that the toughness was significantly affected (P < 0.05) by
all the drying temperature, puree load and the fruit variety. The drying temperature has a significant
effect on the toughness of the fruit leather especially at 600C and 800C and at 700C and 800C and
their interactions. Table 4.14 indicates that the toughness of the fruit leather dried at 600C and 700C
was slightly liked, whereas the toughness of the fruit leather dried at 800C was neither liked nor
disliked by the respondents. A decrease in toughness was also observed with an increase of the
64
drying temperature. The toughness of the fruit leather dried with 0.4g/cm2 puree load as in Table
4.15 was neither liked nor disliked where as the one with 0.6 g/cm2 was slightly liked by the
respondents. An increase in toughness with an increase of the puree load was also observed.
As indicated in Table 4.16 on average, the Keitt mango leather was neither liked nor disliked
whereas that of the Tommy Atkins mango leather was slightly liked by the respondents.
Additionally, 25% of the panelists suggested that the toughness of the fruit leather shall be softer.
Since fruit leathers are not common in Ethiopia, the respondents find the product harder than an
ideal or their expectations. Therefore, according to the panelists result, the Tommy Atkins mango
leather dried at 60 0C or 700C with 0.6 g/cm2 is considered to be of better quality mango fruit
leather in terms of toughness.
4.9.1.6 Overall acceptability
The overall acceptability of mango fruit leather was significantly affected (P < 0.05) by all the
drying temperature, puree load and fruit variety. There is a significant effect on overall
acceptability due to drying temperature at 600C and 800C. The overall acceptability of the mango
leathers decreases with an increase of temperature Table 4.14. It has been also observed that the
overall acceptability of the fruit leather dried at 600C and 700C was moderately liked by the
respondents, whereas the fruit leather dried at 800C was only slightly liked.
The overall acceptability of the fruit leather with 0.4 g/cm2 and 0.6 g/cm2 puree load was
moderately liked by the respondents. Table 4.16 indicates that the overall acceptability of the Keitt
mango leather was liked slightly, whereas the Tommy Atkins mango leather was moderately liked.
Therefore, according to the panelists preference, the Tommy Atkins mango fruit leather dried at
600C and 700C with both puree loads 0.4 g/cm2 and 0.6 g/cm2 is considered to be the best leather in
terms of overall acceptability.
65
CHAPTER 5
SUGGESTED TYECHNOLOGY FOR MANGO LEATHER PROCESSING
5.1 Process description
Mango fruits can be processed and preserved in leather form. This can easily be achieved at a small
scale industry through the following process procedures. First, the preliminary operations
including: washing, sorting, peeling, cutting (slicing) and blanching will be done and then mixing,
concentrating and drying will follow and finally, packaging, labeling and storage will make the
process complete. Processing the mango fruits is intended to preserve them by slowing down the
natural processes of decay caused by microorganisms, enzymes in the food, or other factors such as
heat, moisture and sunlight and to change them into mango leather form, which are attractive and in
demand by consumers. The processors should use their skills to develop attractive recipes and
make mango leathers that consumers want to eat. By doing this successfully, they can increase
sales and earn an income.
Preliminary plant design is suggested for small scale local mango fruit (Keitt Variety) leather
processing industry in Ethiopia. This was done with the consideration of the availability of the
mango fruit with in the country throughout the year as well as the low price of the incoming raw
mango fruits to the processing industry. However, from the sensory analysis, it was observed that
most of the consumers preference is towards Tommy Atkins fruit leather having a higher sensory
quality. As a beginning, the researcher believes that a small scale plant design shall be suggested
for processing locally grown mango fruits as the product could be relatively expensive. Moreover,
with the same plant design if implemented with a lower capital investment, it would also be
suitable for processing of the export standard Tommy Atkins mango fruits whenever there is plenty
supply because the fruit is very seasonal. The following flow sheet (Figure. 4.3) clearly describes
the process for making mango leathers for small scale processing industry.
66
Mangos
ReceptionandStorage
PreliminaryWashing
SortingandGrading
SecondaryWashing
Weighing
HotCaustic
Soda
Peeling
Destoning(Pulping)
Peel+Caustic
SodaSlurry
Stones
Pulp
Blanching
Honey+
Citric Acid
Mixing
Puree
Concentrating
Drying
Packaging
MangoLeather
67
Spices
Mango Fruit
Mango Puree
Moisture
72.185.5
6786
Crude protein
0.305.42
0.31.5
Crude fiber
0.302.38
0.050.6
Ash
0.291.13
0.130.61
1724
0.280.64
Total sugars
10.518.5
12.2817.54
pH
4.05.6
11.2715.38
TA (as citric)
0.327
0.11.1
Source: Hulme (1971), Caygill et al. (1976), Wu et al. (1993), and Narain et al. (1998).
68
Mangos
M 1= 3.2kg
Peeled Mangos
Peeling
M2 = 2.56kg
Peel M3 = 0.64kg
M1 = M 2 + M3
3.2 = 2.56 + 0.64
70
Pulping
Peeled Mango
Pulp
M2 = 2.56kg
M4 = 1.65kg
Stones, M5 = 0.91kg
M2 = M 4 + M 5
2.56 = 1.65 + 0.91
Overall mass balance on mixing unit
Honey, M6 = 0.065kg, y6 = 0.17
Pulp
(Blending)
M4 = 1.65kg
Y4= 0.79
Puree Mix,
Mixing
M9 = 1.75kg
y9 = ?
Lemon Juice,
M7 = 0.03kg, y7 = 0.92
Mass balance:
M4 + M6 + M7 + M8 = M9
1.65 + 0.065 + 0.03 + 0.005 = 1.75kg
Water balance:
W4 + W6 + W7 + W8 = W9
=> M4y4 + M6y6 + M7y7 + M8y8 = M9y9
71
Ti= 200C
T = 75oC
Heating
Mixed Puree
Hot Puree
M10 = 1.75kg
M11 = 1.75kg
y10 = 0.767
y11 = 0.767
Therefore, based on the calculations within Table 4.18 the specific heat of the mixed puree was
found.
Cp of Mixed Puree at 75oC= 3.45KJ/kg.K . Thus, the heat can be determined by,
Q = MCpT
= 1.75kg*3.45KJ/kg.K* (75-20)
= 332.06KJ
Therefore, the heat required to heat the puree is 332.06KJ.
73
Tray Drying
Hot Puree
Mango Leather
M11 = 1.75kg
Dry Air in
M13 = 0.52kg
Y11 = 0.767
y13 =?
Mass balance:
M11 = M12 + M13
1.75kg = M12 + 0.52kg
M12 = 1.23kg of water
Therefore, 1.23kg of water is removed from the drying process.
Water balance:
M11y11 = M12 + M13y13
1.75*0.767 = 1.23 + 0.52y13
Y13 = 0.2156
Therefore, the final moisture content of the product was 21.6%.
Energy balance for drying:
The parameters that are critical for the production of mango fruit leather were selected and fixed to
calculate the air speed of the dryer.
74
T4 = 41oC
Moist Air out, G2, y2
Drying
Mango Puree
Mango Leather
M1 = 1.75kg
M2 = 0.52kg
x1 = 0.767
x2 =0.2156
T1 =40oC
G1, y1
T2 =
T3 = 50oC
The fixed parameters were as follows:
The relative humidity of the inlet hot air is set at 10% and its temperature at 50c.
The following assumptions were made so that the air follows an adiabatic saturation curve
(constant wet bulb temperature line) on the Psychrometric chart.
(Cp)air, (Cp)water, (Hv)water are independent of temperature at the prevailing process conditions.
The enthalpy changes undergone by the un-evaporated liquid water and the solid components in
going from T1 to T2 are negligible as compared to the changes undergone by the entering hot air
and the evaporated water.
Even though, the air at the interface could have a relative humidity of closer to 100%, it is the
nature of engineers to assume the worst case and benefit. Hence the relative humidity of the out let
air is assumed to be 40%.
Then from material balance calculations, Perrys handbook of chemical engineers and
psychrometry the following data is generated:
y1 = 0.00794
y2 = 0.01185
= 2382kj/kg
75
Cp(product) = 3.452KJ/kgoK
Cp(air) = 1.007
Cp(water liquid) = 4.179
Cp(water vapor) = 1.88
Where, is the latent heat of vaporization of water at 50c. Therefore, the total mass balance and
component balance on the drier solves for the two unknowns, G1 the inlet amount of the hot air and
G2 the outlet amount of wet air in kilo grams.
Total mass balance:
M1 + G1 = M2 + G2
=> M1 - M2 = G2 - G1
=>G2 - G1 = 1.23 . (eq.1)
Component balance on water:
M1x1+G1y1 = M2x2 + G2y2
=> G2y2 - G1y1 = M1x1 - M2x2
=> G2y2 - G1y1 = 1.23 ... (eq. 2)
We got two equations and two unknowns, G1 and G2.
Then, solve for G1 by first multiplying (eq. 1) by y2:
(G2 - G1 = 1.23) y2; where, y2 = 0.01185
=> G2y2 - G1y2 = 0.0146 (eq. 3)
Then solve (eq. 2) and (eq. 3) simultaneously;
G2y2 - G1y1 = 1.23
(G2y2 - G1y2 = 0.0146) multiply with (-1)
G1 (y2 - y1) = 1.2154
76
G1 = 1.2154
(y2 y1)
Where y2 = 0.01185
y1 = 0.00794
=> G1 = 310.85kg air and from (eq.1),
G2 - G1 = 1.23
=> G2 = 312.08kg air
Energy balance on the convective drier
Based on the above assumptions the simplified energy balance equation becomes;
Q = (m, evaporated water) () + (m, evaporated water) (cp, water liquid) (T3 T1)
Q = (1.23*2382.7) + (1.23*4.179)* (10)
=> Q = 2982.13 kj
Therefore, the amount of energy required by the dryer is 2982.13kj.
77
(eq.4)
The quantitative flow diagram for the whole process as per laboratory scale for material balance is
presented below in Figure 4.4.
Mangos, 3.2kg
Peels, 0.64kg
Peeling
Stones, 0.91kg
Pulp, 1.65kg
Honey, 0.065kg
Mixing
(Blending)
M.C=17%
Water, 1.23kg
Mango
Leather
78
79
Ripened Mangoes
1230.8kg/day
Water in, 6154L/day
Washing
Mangos, 1230.8kg/day
Peels, 246.2kg/day
Peeling
Stones, 350kg/day
Water, 473.62kg/day
Mango Leather
Figure 4.5 Quantitative flow diagram for daily production of mango leather
80
81
84
Recipe
Calculations
Mango = 3200g
(3200/3300) X 0.52
0.504kg
Honey = 65g
(65/3300) X 0.52
0.0102kg
(30/3300) X 0.52
0.0047kg
Ground Ginger = 5g
(5/3300) X 0.52
0.00079kg
Total = 3,300g
0.52kg
However, the amounts of raw material and ingredients that are calculated from the recipe are not
the amounts that are used. Losses arise from peeling, from spoiled raw materials that are thrown
away during sorting, from spillage during filling into packs or from food that sticks to equipment
and then lost during cleaning. The average typical losses during processing have to be considered
during the production of mango leather. These losses can be referred to in Table 4.20 presented
below.
85
0-10
Sorting
5-50
Peeling
5-60
Slicing/dicing
5-10
Batch preparation/weighing
2-5
Boiling
5-10
Drying
10-20
Packaging
5-10
Machine Washing
5-20
Accidental Spillage
5-10
Rejected packs
2-5
3.2
The UNIDO Technology Manual (2004) has indicated that the typical losses during the preparation
of mango fruits during peeling and de-stoning to be 45%. Therefore, the result of wastage in this
case 48.44% is relatively comparable.
The true cost of raw materials depends on the yield and can be calculated as below:
True raw material cost = Supplier cost * 100
% Yield
The true cost of the usable part of a single fruit = 0.6 * 100 = 1.16Birr
51.56
This result also shows the value addition of the product from the raw material after preliminary
process.
From the laboratory result theoretically, 0.52kg of mango leather is available for sale. Ignoring
other production costs (labor, depreciation etc.) the value of the product is therefore:
Cost of raw materials = Mango + Honey + Lemon juice + Ginger (or Spice)
= 9.6Birr + 2.275Birr + 0.3Birr + 0.5Birr
= 13.15Birr
Cost of raw materials = 13.15Birr = 25.28 Birr/Kg
Weight of product
0.52kg
Therefore, processing has increased the value of the raw materials 13.15/kg to Birr 25.28/kg.
87
Working days/year
200
- Honey = 5,000kg/yr
Table 4.21 Machinery and equipment requirements for mango leather production
Item
Quantity
Capacity
(kg/h)
Fruit washer
700
23,520.00
23,520.00
Fruit Peeler
700
25,000.00
25,000.00
Fruit pulper
500
23,640.00
23,640.00
Mixer (Blender)
700
100,000.00
100,000.00
Heat Exchanger
700
100,000.00
100,000.00
Tray Dryer
200kg/24h
60,000.00
60,000.00
Total
88
332,160.00
Manpower requirement
Number
salary, birr
salary, Birr
Manager
3,000.00
3,000.00
36,000
Skilled
1,800.00
7,200.00
86,400
Unskilled
10
800.00
8,000.00
96,000
Total
15
5,600.00
18,200.00
218,400.00
Quantity (kg/yr)
Birr/kg
Total price,
birr
Mango fruits
246,160
3.00
738,480.00
Honey
5000
35.00
175,000.00
Lemon Juice
2300
10.00
23,000.00
380
30.00
11,400.00
Total
947,880.00
89
Cost of utilities
Item
Quantity
Electric Power
70,000kwh
0.90
65,000.00
Water
1,230,800 l
0.005
6,154.00
birr
Total
71,154.00
90
Table 4.25 Fixed capital cost estimation for Mango leather production
Item
Description / factor
A. a. Equipment
b. Installation
0.47* 332,160.00
156,115.20
c. Instrumentation
0.18* 332,160.00
59,788.80
d. Piping
0.66* 332,160.00
219,225.60
e. Electrical
0.11* 332,160.00
36,537.60
B. Building +auxiliary
0.70* 332,160.00
232,512.00
C. Service facilities
0.70* 332,160.00
232,512.00
D. Land
0.06* 332,160.00
19,929.60
A+B+C+D
1,288,780.80
0.1*1,288,780.80
128,878.08
0.1*1,288,780.80
128,878.08
C. Contingency
0.06*1,288,780.80
77326.848
A+B+C
335,083.008
1,623,863.808
0.15*1,623,863.808
243579.57
III +IV
1,867,443.379
I Direct Costs
II.
Costs
Indirect
91
Description/factor
Total
cost,
Birr
A. a. Fixed Charges
a. Depreciation
I.
cost
Manufacturing
b. Local taxes
0.02*FCI
c. Insurance
0.006* FCI
Total of A
32477.28
9743.18
80,086.70
533911.33
a. Raw material
Calculated
947,880.00
b. Utilities
Calculated
71,154.00
0.1*tpc
53,391.13
d. Supervisory
0.1*ol
5,339.11
e. Maintenance
0.05*FCI
f. Lab charges
0.12*ol
Total of B
II.
81,193.19
6406.94
1,699,275.69
C. Plant overheads
0.1*tpc
53,391.13
A+B+C
1,832,753.52
0.05*tpc
26,695.57
Expenses
b. Distribution
c.
Research
0.1*tpc
53,391.13
& 0.05*tpc
26,695.57
0.05*tpc
26,695.57
development
d. Interest
Total general expenses
85,477.83
I +II
1,918,231.35
1,918231.35
= 47.96 Birr/kg
40,000.00
Total product cost/kg of mango leather
Financial evaluation
Assume selling price of 1kg of mango fruit leather = 65.00 Birr
Expecting all produced product will be sold,
Total income = 65*40,000 = 2,600,000.00 Birr
Gross income = total income-total product cost
= 2,600,000.00 1,918,231.35 = 681,768.65 Birr
Let the tax rate be 35% (income tax of Ethiopia)
Taxes = 0.35*681,768.65 = 238,619.03 Birr
Net profit = gross income tax => 681,768.65- 238,619.03= 443,149.62 Birr
Return on investment =
Payback period =
netprofit
443,149.62
100 =
100 = 23.73%
totalcapitalinvestment
1,867,443.379
FCI
1,623,863. 808
=
= 3.4 years
NP Depre
443,149.62 37,866.24
93
CHAPTER 6
CONCLUSIONS AND RECOMMENDATION
6.1 Conclusion
To be competitive and increase the market share and profits, the mango leather processing industry
must ensure that its products are of higher quality, less expensive, and more desirable than their
competitors, and also safe and nutritious. To meet these standards, the processing industry needs to
analyze the mango fruits, before, during and after the manufacturing process. The most important
concerns of the mango leather manufacturer is to produce a final product that consistently has the
same qualities with overall properties, such as appearance, texture, flavor and also shelf life.
However, the properties of the raw ingredients and the processing conditions vary from time to
time which causes the properties of the final product to vary, often in an unpredictable way.
Therefore, the processing industry has to wisely control the manufacturing process to produce a
final product with consistent properties. This can be achieved by characterizing and measuring the
properties of the incoming raw materials, to ensure that they meet certain minimum standards of
quality that have previously been defined by the manufacturer. If the industries standards are not
met it has to reject the material since variations in its properties might lead to changes in the
properties of the final product.
The nutritional content of the puree, after being mixed with honey and lemon juice, increased for
both varieties while the moisture content decreased. The viscosity of Tommy Atkins variety mango
puree mix was found to be lower than that of Keitt variety. The drying time was generally shorter
at higher temperatures due to quick removal of moisture. The puree load also affected the drying
time at all drying temperatures. Generally, the drying time was considerably prolonged for more
than 7 h for 0.6g/cm2 puree load at all drying air temperatures (600C, 700C and 800C). The result of
the analysis showed 70.3% moisture loss after drying process is completed. The texture analysis
result of the final mango leather showed that 4 sheets and 5 sheets of leather with 5mm and 6mm
thickness respectively were found to be suitable for a single bite. The results of the proximate
analysis for both varieties of mango fruit leather indicated that the processing affected the
nutritional composition of the fruit leather. The vitamin C content was also found to be dependent
on all drying temperature, puree load and fruit variety. The vitamin C content of the Keitt mango
94
leather (26.93%) is greater than that of Tommy Atkins mango leather (22.71%). When compared to
the fresh puree mix, the Keitt mango leather is decreased by 39.66% and that of the Tommy Atkins
mango leather is decreased by 57.82%. The microbiological analysis of the mango fruit leather has
also indicated that the products are generally safe for consumption. The sensory analysis result also
indicated that the Tommy Atkins mango leathers dried at 60 and 700C with 0.4 and 0.6 g/cm2 puree
loads were well accepted by the panelists especially in terms of color, taste, flavor and overall
acceptability.
Currently in Ethiopia there is no fruit processing industry involved in fruit leather development
process. Most fruit processing industries are interested in production of juices and similar types of
products. However, fruit leather production can easily be implemented taking advantage of
utilizing fruit normally not selected for juice making, freezing or other processes. Mangos can be
preserved by production of mango fruit leathers without any addition of preservatives. This meets
consumer demand for health food products, in a form of fruit leathers. In the country, the
production of fruit leathers is almost unknown and if this project were to be implemented, it will be
very attractive and profitable. Besides, the application of this kind of simple processing technology
based on drying principles is one way of minimizing postharvest loss.
The project has designed and developed the process for the production of mango fruit leather at a
small scale level within Ethiopia. It has been demonstrated that the mango fruit leather production
would result in a feasible and strong return on investment. Therefore, investors who are interested
in food processing can take advantage of seasoning and diversifying mango products within the
country and develop a value added product with strong profit.
95
6.2 Recommendation
The mango properties during processing have to be monitored and measured. So that if there is any
problem developed it can be quickly detected, and the process will be adjusted to compensate for it.
This helps to improve the overall quality of the mango leather and reduce the amount of material
and time wasted. The final mango fruit leather product has to be also analyzed and characterized to
ensure that it retains its desirable properties up to the time when it is consumed, meets the
appropriate high quality requirements, and that it is safe for consumption.
By mixing different proportions of various types of fruits, fruit leathers can be developed to
nutritionally enrich the final product and attract customers attention. The fruit leather products are
being targeted at consumers requirement with increased awareness towards health food choices.
Consequently fruit leathers are being marketed as luxury health food products in Europe.
Therefore, if mango fruit leathers can be produced and exported, it will contribute to the countrys
foreign exchange. Once the technology is applied and implemented for mango fruit processing
industry, it can also be used for processing of different types of fruit leathers at different seasons of
the year whenever the fruit types are abundant. So it is recommended that further researches need
to be conducted on the processing of fruit leathers, fruit bars and dried fruits and the process needs
to be designed and implemented within the country in the near future.
96
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101
ANNEXES
Annex 1 Determination of aerobic colony count for mould and yeast in food (NMKL, No. 98,
1997)
Method principle
The aerobic colony count estimates the number of viable aerobic mould and yeast per g or ml of
product. A portion of the food homogenate is mixed with a specified agar medium and incubated
under specific conditions of time and temperature. It is assumed that each viable aerobic mould/
yeast will multiply under these conditions and give rise to a colony.
Responsibilities: All trained stuff with adequate experience
Positive Control: Any spp. of mold and yeast.
Negative Control: check sterility of PDA medium and diluents used by pouring control plates and
incubate at 37oc and 22 oC for 5-7 days.
Equipment to Calibrate: Incubator 37C and 22oC, Autoclave, and pH-meter.
Media: PDA
Diluents: peptone water
Procedure:
1. Preparation of food homogenate
Transfer 10ml of liquid sample to 90ml of diluents or 25g of sample to 225 ml of diluents in a flask
if shaker used or in sterile plastic bag if stomacher used to make 101 dilution (the first dilution)
2. Dilution
2.1 Mix homogenate by shaking and pipette 1ml into a tube (labled102 containing 9ml of normal
saline. Mix carefully by aspirating 10 times with a pipette
2.2 From the first dilution, transfer with the same pipette 1ml to 2nd dilution tube containing 9ml of
the Ns, Mix with a fresh pipette
2.3 Repeat using 3rd or more until the required numbers of dilutions is made
102
Annex 2 Determination of Aerobic Plate Counts (APC) in food (NMKL, No. 86, 2006)
Method principle
The aerobic colony count estimates the number of viable aerobic bacteria per gm or ml of a
product. A portion of the diluted sample mixed with a specified agar medium and incubated under
specific temperature for 48 hr. It is assumed that each viable aerobic bacterium will multiply under
these conditions and give raise to colonies.
Terms:
Mesophillic bacteria: an organism whose optimum growth lies within a range generally accepted as
20-450C
103
Psychrophilic bacteria: an organism which grows optimally at or below 15 0C, which has an upper
limit for growth at 20 0C , and which has a lower limit of 0 0C or lower.
Termophilic bacterial: an organism whose optimum growth temperature is >45 0C
Responsibilities: All trained stuff with adequate experience.
Positive Control: Reference material with known aerobic plate count.
Negative Control: check sterility of PCA
medium
and
diluents
used
by
pouring
control plates.
0
Pipette 1ml of each serial dilution into each of the appropriately marked duplicate dishes. Pour 1520ml of the molten PCA kept at 45 0C into each Petri dish. Mix it thoroughly and allow it to
solidify.
4. Incubation.
Incubate the dishes, inverted, at 35 0C or for dairy products at 320C for 48 hr.
N.B: Avoid excessive humidity in the incubator, to reduce the tendency for spreader formation, but
prevent excessive drying of the medium by controlling ventilation and air circulation. Agar in
plates should not lose weight by more than 15% during 48 hours of incubation.
5. Counting the colonies.
Following incubation, count all colonies within the range of 30-300 colonies and record the results
per dilution counted.
Sample preparation: weigh 10g of the sample in to a sterile 250ml Erlenmeyer flask; marked to
indicate 100ml volume. Add sterile saline peptone to 100ml mark. Dissolve and shake thoroughly.
Dilution:
Dilution factor:
Inoculation: Pipette 1ml of the food homogenate and of each dilution of the homogenate into each
of the appropriately marked duplicate dishes followed by pour plating of PCA.
Incubation: Incubate the prepared dishes, inverted, at 350C for 48 hours, and for dairy products at
320 C for 483 hrs.
Counting colonies: Following incubation, count all colonies on dishes containing 30-300
Colonies, including those of pinpoint size and recorded the results per dilution counted.
Verification: If there is growth on the negative control and /or no growth on the
positive control the test should be repeated with the corrected media
Expression of results: express the result in cfu per g /ml (if a liquid sample)
Calculation formula: Use the best two consecutive dilutions, as n1 and n2 to calculate the results.
105
Round the result to two significant figures and express it as a number between 1.0and 9.9
multiplied by 10 x where X is the appropriate power of 10.
Annex 3 Enumeration of coliform (MPN) (NMKL, No. 44, 2004)
Method principle
Graduated amount of food (diluted) sample are transferred to a series of fermentation tubes
containing lactose or lauryl sulphite tryptose broth of proper strength, it is usual practice to
inoculate to three fermentative tubes. The tubes are incubated at 35+ 0.5 0C for 24 and 48hrs.The
formation of gas in any of the tubes with in 48hr ,regardless of the amount, constitutes as positive
for coliform and the absence of gas formation with in this period considered as negative for coli
form . Confirm the coliform by BGBB
Responsibilities: All trained stuff with adequate experience
0
Positive Control: any Coliform spp. For total coliform test 44.5 C gas positive E.coli for fecal
coliform test.
Negative Control: Uninoculated tubes with the media and inverted tube
0
Stomacher optional, only for none liquid sample, Digital balance, and Water bath 44 C.
106
tubes) with
1ml of the previously prepared 1:10, 1:100 and 1:1000 dilutions using sterile pipette for each
dilution.
3. Incubation: Incubate the LSTB tubes at 35+ 0.5 0C for 48hrs.
4. Reading: Record tubes showing gas production after 48hr
5. Result reading: Record all tubes showing gas within 48+ 2hrs and refer to MPN table for the 3
tube dilution and report results as the presumptive MPN of coliform bacteria per g (or ml of liquid
product).
6. Confirmed test for coliform group (MPN)
Subculture all positive tubes showing gas within 48 + 2 hours 2 hours in to BGB broth by means of
the 3 mm loop. Incubate all BGB tubes at 35+ 0.5 0C for 48 + 2 hours. Record all BGB tubes
showing gas, and refer to the MPN table for 3 tube dilution. Report results as confirmed MPN of
coliform bacteria per g (or ml of liquid product).
107
Annex 4 Determination of coliforms, fecal coliforms and E. coli by using MPN technique
(FDA/BAM, 2006)
50 g of the sample was weighted into sterile high-speed blender jar. Frozen samples can be
softened by storing it for <18 h at 2-5C, but do not thaw. 450 ml of Butterfield's phosphatebuffered and water were blended for 2 min. If <50 g of sample are available, weigh portion that is
equivalent to half of the sample and add sufficient volume of sterile diluents to make a 1:10
dilution. The total volume in the blender jar should completely cover the blades.
Decimal dilutions with sterile Butterfield's phosphate diluents were prepared. Number of dilutions
to be prepared depends on anticipated coliform density. Shake all suspensions 25 times in 30 cm
arc or vortex mix for 7 s. Do not use pipettes to deliver <10% of their total volume. Transfer 1 ml
portions to 3 tubes for each dilution for at least 3 consecutive dilutions. Hold pipette at angle so
that its lower edge rests against the tube. Let pipette drain 2-3 s. Not more than 15 min should
elapse from time the sample is blended until all dilutions are inoculated in appropriate media.
Incubate tubes at 35C. Examine tubes and record reactions at 24 2 h for gas, i.e., displacement
of medium in fermentation vial or effervescence when tubes are gently agitated. Re-incubate gasnegative tubes for an additional 24 h and examine and record reactions again at 48 2 h. Perform
confirmed test on all presumptive positive (gas) tubes.
Annex 5 Enumeration of Staphylococcus aureus (NMKL, No. 66, 2003)
Method principle
Certain staphylococci produce enterotoxins which cause food poisoning. This ability to produce
enterotoxins, with few exceptions, is limited to those strains that are coagulase positive, and /or
produce a heat stable nuclease (TNase). This method determines the presence of S. aureus by
plating known quantities of (dilutions of) food sample onto a selective agar. After incubation
presumptive staphylococcal colonies are selected and subjected to confirmatory tests from the
results of these tests the number of S. aureus per g or ml of the food is calculated .The quantity
that present may indicate a potential for the presence of enterotoxin , or they may also indicate a
lack of adherence to good hygienic practices.
Responsibilities: All trained stuff with adequate experience
Positive Control: S.aures
108
colonies which produced clear zones in both periods of incubations. Multiply by 4 and by the
dilution factor to calculate the number of staphylococcus auras per ml of sample.
Procedure (2): Using Mannitol salt agar media
Inoculate 0.1ml
of the sample into the surface of the medium. Incubate as above and count the
typical colonies which form yellow zones and not those surrounded by red or purple zones .This
give the number of suspected staphylococcus.
Dilution: 1:10, 1:100, 1:100, etc
Dilution factor : 1 x 101, 1102, 1103
Inoculation: spread with a sterile bent glass rod
Incubation: Incubate the prepared dishes, inverted, at 370c for 48 h
Counting colonies: following incubation, count all colonies on dishes containing 30-300 colonies
and recorded the results per dilution counted.
Verification:
If there is growth on the negative control or no growth on the positive control the
Replicate portions of each pre-enrichment culture are inoculated into two enrichment media to
favor the proliferation of salmonellae through a selective repression or inhibition of the growth of
competing microorganism.
Selective Plating
Enrichment cultures are streaked onto selective differential agars for the isolation of salmonellae.
Purification
Presumptive Salmonella isolates are purified on MacConkey agar plates or SS agar plates.
Biochemical Screening
Isolates are screened using determinant biochemical reactions.
Serological Identification
Polyvalent and / or somatic grouping antisera are used to support the tentative identification of
isolates as members of Salmonella spp. If available, complete sero-typing is essential.
Responsibilities: All trained stuff with adequate experience
Positive control: Salmonella spp.
Negative control: Uninoculated media
Equipment to calibrate: Incubator 37oC, Blender, stomacher or other homogenizing device.
Medium: Nutrient Broth (NB), Trypticase ( Tryptic, Tryptone) Soy Broth, Brilliant Green Water.
Buffered peptone Water (BPW), Skim Milk Medium, Tetrathionate Brilliant Green Broth (TBG),
Selenite Cystine Broth (SC), Bismuth Sulfite Agar (BS), Brillian, Green Sulfa Agar (BGS),
MacConkey Agar, SS agar, Nutrient Agar, Triple Sugar Iron Agar (TSL), Lysine Iron Agar (LIA)
and Urea Agar ( Christensen's).
Reagent
1 Commercial biochemical test kits.
2 Polyvalent and single grouping somatic (O) and flagellar (H) antisera.
111
3. Physiological Saline.
Procedure
Handling of Sample Units
Analyze samples as soon as possible. If necessary, store samples under time and temperature
conditions that will prevent the growth or death of native micro flora. If sample units have been
abused in transit, re-sampling of the lot should be carried out.
Frozen Foods; sample units that show no signs of thawing upon receipt may be stored in the freezer
at- 100C to - 20 0C. Dried and shelf stable foods may be stored at room temperature. Refrigerate all
other foods, including those that are received in a partially thawed condition; analyze these
samples as soon as possible preferably within 24 h of receipt. Thaw frozen samples at room
temperature within 60 min, if this is not possible, thaw the samples at refrigerator (4 to 100C)
temperature.
NOTE:
a) Large samples (e.g. whole chicken ) may not readily thaw at refrigerator temperatures. For
greater expediency, enclose the frozen sample in a heavy- walled paper bag and thaw overnight at
room temperature. This technique maintains the product surface cold during the thawing process.
b) Appropriate containers should ensure that the drippings from the product do not contaminate the
laboratory environment.
If the sample unit received for analysis is less than the recommended analytical unit, analyze the
entire amount and record the weight used
Blending of samples should be limited to the minimum time required to produce a homogeneous
suspension. Excessive blending could result in physical damage that would adversely affect the
viability of endogenous micro flora. For products that do not require blending; disperse the
analytical unit into the appropriate pre-enrichment broth.
Use aseptic techniques and sterile equipment at all stages of analysis. Containment during the
handling of powdered products is critical if cross- contamination of the work environment is to be
avoided.
112
complaints or food poisoning investigations. Positive Salmonella and a negative medium control
should be set up in parallel with the test samples. Incubate the pre-enrichment mixture and the
positive and negative controls at 350.5 0C for 18 - 24 h.
Selective Enrichment
With a sterile pipette, 1.0 ml of the pre-enrichment culture into each of 9 ml of selenite cystine
(SC) and tetrathionate brilliant green (TGB) broths. Incubate SC and TGB broths for 242 h at
350.50C and 430.50C, respectively.
Selective plating
Streak replicate loopful of each selective enrichment culture onto BS and BGS agar to obtain well
isolated colonies. The enrichment cultures may be streaked onto additional plating media for the
isolation of salmonella. Incubate plates at 35 0.50C for 242 h.
If colonies suggestive of Salmonella have not developed on BS plates, incubate for an
additional
242.
Salmonella usually occur as pink to fuchsia colonies surrounded by red medium on BGS agar and
113
as black colonies on BS agar with or without a metallic sheen, and showing a gradual H2Sdependent blackening of the surrounding medium with increasing incubation time.
NOTE:
Lactose- and/or sucrose- fermenting Salmonella strains develop a coliform- like (greenish)
appearance on BGS agar. A heavy growth
114
Squares
df
Mean Square
Sig.
Corrected Model
69.598a
11
6.327
11165.420
.000
Intercept
6071.893
6071.893
1.072E7
.000
temp
32.107
16.054
28329.735
.000
Pload
11.234
11.234
19824.735
.000
variety
3.241
3.241
5720.029
.000
temp * Pload
8.646
4.323
7629.029
.000
temp * variety
9.514
4.757
8394.971
.000
Pload * variety
.558
.558
984.971
.000
4.297
2.148
3791.206
.000
Error
.007
12
.001
Total
6141.497
24
Corrected Total
69.605
23
115
Squares
df
Mean Square
Sig.
Corrected Model
1.900a
11
.173
40.506
.000
Intercept
134.213
134.213
31467.881
.000
temp
.913
.456
106.973
.000
Pload
.107
.107
25.087
.000
variety
.052
.052
12.274
.004
temp * Pload
.094
.047
10.973
.002
temp * variety
.442
.221
51.782
.000
Pload * variety
.007
.007
1.533
.239
.287
.143
33.607
.000
Error
.051
12
.004
Total
136.165
24
Corrected Total
1.952
23
116
7.3 Tests of Between-Subjects Effects on the Fat Content of the Fruit Leather
Dependent Variable: Fat
Type III Sum of
Source
Squares
df
Mean Square
Sig.
Corrected Model
25.963a
11
2.360
22.445
.000
Intercept
154.642
154.642
1470.536
.000
temp
.304
.152
1.445
.274
Pload
9.604
9.604
91.323
.000
variety
1.383
1.383
13.153
.003
temp * Pload
.192
.096
.911
.428
temp * variety
1.329
.664
6.317
.013
Pload * variety
11.931
11.931
113.453
.000
1.222
.611
5.810
.017
Error
1.262
12
.105
Total
181.867
24
Corrected Total
27.225
23
117
7.4 Tests of Between-Subjects Effects on the Crude Fiber of the Fruit Leather
Dependent Variable: Crude Fiber
Type III Sum of
Source
Squares
df
Mean Square
Sig.
Corrected Model
15.868a
11
1.443
324.463
.000
Intercept
1065.973
1065.973
239764.603
.000
temp
5.175
2.587
581.979
.000
Pload
.572
.572
128.718
.000
variety
.036
.036
8.176
.014
temp * Pload
.425
.213
47.824
.000
temp * variety
1.825
.912
205.236
.000
Pload * variety
.026
.026
5.819
.033
7.808
3.904
878.150
.000
Error
.053
12
.004
Total
1081.895
24
Corrected Total
15.921
23
118
7.5 Tests of Between-Subjects Effects on the Ash Content of the Fruit Leather
Dependent Variable: Ash Content
Type III Sum of
Source
Squares
df
Mean Square
Sig.
Corrected Model
1.758a
11
.160
4.006
.012
Intercept
92.932
92.932
2329.111
.000
temp
.713
.356
8.934
.004
Pload
.170
.170
4.266
.061
variety
.258
.258
6.458
.026
temp * Pload
.335
.167
4.193
.042
temp * variety
.019
.009
.235
.794
Pload * variety
.067
.067
1.672
.220
.198
.099
2.475
.126
Error
.479
12
.040
Total
95.169
24
Corrected Total
2.237
23
119
7.6 Tests of Between-Subjects Effects on the Carbohydrate Content of the Fruit Leather
Dependent Variable: Carbohydrate
Type III Sum of
Source
Squares
df
Mean Square
Sig.
Corrected Model
71.128a
11
6.466
42.520
.000
Intercept
119469.370
119469.370
785595.071
.000
temp
34.480
17.240
113.366
.000
Pload
.073
.073
.477
.503
variety
.031
.031
.203
.661
temp * Pload
2.745
1.373
9.025
.004
temp * variety
9.147
4.574
30.074
.000
Pload * variety
20.387
20.387
134.061
.000
2.133
14.024
.001
Error
1.825
12
.152
Total
119542.324
24
Corrected Total
72.953
23
120
Squares
df
Mean Square
Sig.
Corrected Model
1777.290a
11
161.572
543.837
.000
Intercept
14791.232
14791.232
49786.062
.000
temp
418.564
209.282
704.425
.000
Pload
374.065
374.065
1259.072
.000
variety
106.977
106.977
360.076
.000
temp * Pload
2.734
1.367
4.601
.033
temp * variety
663.752
331.876
1117.067
.000
Pload * variety
.988
.988
3.326
.093
210.210
105.105
353.775
.000
Error
3.565
12
.297
Total
16572.086
24
Corrected Total
1780.855
23
121
Squares
df
Mean Square
Sig.
Corrected Model
29.383a
11
2.671
8.687
.000
Intercept
1204.167
1204.167
3915.989
.000
temp
1.441
.720
2.343
.138
Pload
.240
.240
.780
.394
variety
24.000
24.000
78.049
.000
temp * Pload
.243
.121
.394
.683
temp * variety
1.852
.926
3.012
.087
Pload * variety
.060
.060
.195
.667
1.547
.774
2.516
.122
Error
3.690
12
.308
Total
1237.240
24
Corrected Total
33.073
23
122
Squares
df
Mean Square
Sig.
Corrected Model
4.331a
11
.394
3.436
.022
Intercept
1113.844
1113.844
9720.818
.000
temp
.390
.195
1.702
.224
Pload
.034
.034
.295
.597
variety
2.734
2.734
23.858
.000
temp * Pload
.210
.105
.916
.426
temp * variety
.190
.095
.829
.460
Pload * variety
.070
.070
.615
.448
.703
.352
3.069
.084
Error
1.375
12
.115
Total
1119.550
24
Corrected Total
5.706
23
123
Squares
df
Mean Square
Sig.
Corrected Model
8.935a
11
.812
2.291
.085
Intercept
1166.220
1166.220
3288.988
.000
temp
.323
.162
.456
.644
Pload
.570
.570
1.609
.229
variety
3.300
3.300
9.308
.010
temp * Pload
1.903
.952
2.684
.109
temp * variety
1.703
.852
2.402
.133
Pload * variety
.120
.120
.340
.571
1.013
.507
1.429
.278
Error
4.255
12
.355
Total
1179.410
24
Corrected Total
13.190
23
124
Squares
df
Mean Square
Sig.
Corrected Model
7.943a
11
.722
2.541
.062
Intercept
1131.627
1131.627
3982.264
.000
temp
.271
.135
.477
.632
Pload
.375
.375
1.320
.273
variety
3.527
3.527
12.411
.004
temp * Pload
.772
.386
1.359
.294
temp * variety
1.031
.515
1.814
.205
Pload * variety
.042
.042
.147
.708
.963
3.389
.068
Error
3.410
12
.284
Total
1142.980
24
Corrected Total
11.353
23
125
Squares
df
Mean Square
Sig.
Corrected Model
20.741a
11
1.886
5.220
.004
Intercept
853.234
853.234
2361.893
.000
temp
3.123
1.561
4.322
.039
Pload
4.594
4.594
12.716
.004
variety
4.950
4.950
13.704
.003
temp * Pload
.857
.429
1.187
.339
temp * variety
3.816
1.908
5.281
.023
Pload * variety
1.354
1.354
3.747
.077
2.047
1.024
2.834
.098
Error
4.335
12
.361
Total
878.310
24
Corrected Total
25.076
23
126
9.6 Tests of Between-Subjects Effects on the Overall Acceptability of the Fruit Leather
Dependent Variable: Overall Acceptability
Type III Sum of
Source
Squares
df
Mean Square
Sig.
Corrected Model
16.005a
11
1.455
8.455
.000
Intercept
1119.300
1119.300
6504.409
.000
temp
1.961
.980
5.697
.018
Pload
1.550
1.550
9.010
.011
variety
8.050
8.050
46.782
.000
temp * Pload
.881
.440
2.559
.119
temp * variety
2.456
1.228
7.136
.009
Pload * variety
.220
.220
1.281
.280
.886
.443
2.574
.117
Error
2.065
12
.172
Total
1137.370
24
Corrected Total
18.070
23
127
128
Pic. 10 The difference between the Tommy Atkins and Keitt variety Mango puree
129
130
131
132
Pic. 17 Mango Fruit Leathers produced from Tommy Atkins and Keitt varieties of mango
fruits
133
Declaration
I, the undersigned, declare that this thesis is my original work and has not been presented for a
Degree in any other University, and that all sources of materials used for the thesis have been duly
acknowledged.
Signature:
___________________________
Date of submission:
___________________________
This thesis has been submitted for examination with my approval as University advisor.
Signature:
______________________
134