Étude comparative de la lyophilisation et du séchage à la vapeur pour la conservation des mangues : impact sur les propriétés sensorielles et nutritionnelles
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Résumé
Malnutrition remains a major challenge in the Democratic Republic of the Congo. This study aims to improve
mango (Mangifera indica L. Var. Kent) preservation by comparing two techniques: freeze-drying and steam
drying. Samples at different ripening stages were analyzed for phytochemical, organoleptic, and antinutritional
properties. Results show that freeze-drying better preserves the mango’s color, texture, aroma, and flavor
compared to steam drying. It also maintains higher levels of bioactive compounds with fewer antinutritional
elements. The resulting mango powder showed superior sensory quality. Freeze-drying thus offers a promising
solution to enhance the nutritional value of mangoes and support efforts against malnutrition.
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