Physicochemical, microbiological and sensory properties of mango juice made from dried mango powder

Côte d’Ivoire, a mango-exporting country in the sub-region, is facing the problem of post-harvest losses estimated at 65 % of national production. It is therefore necessary to find preservation techniques not only to mitigate the reduction of these post-harvest losses, but also to find derived products that can be available even after the campaign period. The aim of this study is to produce and characterize a new edible juice based on dried mango powder. To do this, the mango pulps divided into three batches were dried at 40 °C, 50 °C and 60 °C then reduced to powder. The powder thus obtained was rehydrated to produce juice. The physicochemical, microbiological and sensory characteristics were determined. The results revealed that pH of the juices is between 4.48 and 4.66 while the titratable acidity is between 0.0 and 0.4 %. The results also showed the presence of vitamin C (144.44 to 288.88 mg/100g), polyphenols (2.35 to 3.90 mg GAE/100g), flavonoids (1.35 to 1.65 mg QE/100g). According to Jora standard No. 39 (2017), the contaminating microorganisms (GAM (5.8 to 6 x 105 CFU/g), Total coliforms (1.4 to 2.09 x 105 CFU/g), Staphylococci (total absence)) present show that these were generally of satisfactory or acceptable quantity. Only yeasts and molds (3.02 to 3.8 x 105 CFU/g) were abundant. The organoleptic parameters of the different juices are quite satisfactory. The organoleptic parameters of the different juices are quite satisfactory. This work opens a way to valorize mango.