Optimisation du broyage des mangues séchées (manguifera indica var Kent) : influence sur les propriétés physicochimiques et fonctionnelles des poudres obtenues

Abstract : Mango is a natural source of provitamin A that can be used to fight against vitamin A deficiency, a serious problem in developing countries. The objective of this work was to elaborate a process for mango powder preparation based on drying and grinding technics generally used in subsaharan areas for powder processing. The work also studied the effect of biochemical, physicochemical, rheological characteristics and rehydration properties of mango powder. Concerning powder production, it has been shown that mango grinding ability varies according to their moisture content. It has been observed that slincing and osmodrying reduces mango moisture content and increases their grinding yield. Increasing in dried mango grinding ability was characterised by particles sizes and grinding energy reduction and a higher grinding yield. The highest grinding yield (90%) and the lowest energy consumption was obtained with a combined process that associates slicing, osmotic dehydration with alternating drying and grinding. It has been shown that the process modified the biochemical composition, the physicochemical characteristics and functional properties of powders. In general, the alternating drying and grinding method associated with slicing and osmodrying appears to be the best technological approach for powder processing from ripe mango. This method leads to powder with better rheological properties and high Vitamin A and C contents.
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Djantou Elie Baudelaire. Optimisation du broyage des mangues séchées (manguifera indica var Kent) : influence sur les propriétés physicochimiques et fonctionnelles des poudres obtenues. Sciences agricoles. Institut National Polytechnique de Lorraine, 2006. Français. ⟨NNT : 2006INPL081N⟩. ⟨tel-01752774⟩

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