Comparative Study of Freeze-Drying and Steam Drying for Mango Preservation: Impact on Sensory and Nutritional Properties
DOI:
https://doi.org/10.59228/rcst.025.v4.i3.164Keywords:
freeze-drying, mango, conservation, organoleptic qualities, oven dryingAbstract
La malnutrition reste un défi majeur en République Démocratique du Congo. Cette étude vise à améliorer la conservation des mangues (Mangifera indica L. Var. Kent), fruit riche en antioxydants, vitamines et minéraux, en comparant deux techniques : la lyophilisation et le séchage à la vapeur. Les échantillons, traités à différents stades de maturation, ont été analysés pour leurs propriétés phytochimiques, organoleptiques et antinutritionnelles. Les résultats montrent que la lyophilisation préserve mieux la couleur, la texture, l’arôme et la saveur des mangues comparativement au séchage à la vapeur. Elle permet également de conserver des teneurs satisfaisantes en composés bioactifs avec peu de substances anti nutritionnelles. La poudre obtenue par lyophilisation offre une qualité sensorielle supérieure et pourrait contribuer à une meilleure nutrition. Cette méthode représente ainsi une alternative efficace pour valoriser les mangues et lutter contre la malnutrition.
How to cite
APA
Kabengele Nkongolo, Carlos, Mbinza Kwanza , Lydie, Kayembe Sungula , Jean, Tshiombe Mulamba, Van, Mvingu Kamalandua , Bienvenue, Kasiama Nkal, Giresse, Mvele Muamba, Omer, Kafuti Sungu, Yves, Mbala Mavinga, Blaise, Muswema Lunguya, Jérémie, Ekoko Bakambo , Gracien (2025). Comparative Study of Freeze-Drying and Steam Drying for Mango Preservation: Impact on Sensory and Nutritional Properties. Congolese Journal of Science and Technology, 4(3), 378-386. https://doi.org/
Vancouver
Kabengele Nkongolo C, Mbinza Kwanza L, Kayembe Sungula J, Tshiombe Mulamba V, Mvingu Kamalandua B, Kasiama Nkal G, Mvele Muamba O, Kafuti Sungu Y, Mbala Mavinga B, Muswema Lunguya J, Ekoko Bakambo G. Comparative Study of Freeze-Drying and Steam Drying for Mango Preservation: Impact on Sensory and Nutritional Properties. CJST. 2025;4(3):378-386. doi:10.59228/rcst.025.v4.i3.164
BibTeX
@article{rcst523,
author = {Kabengele Nkongolo, Carlos and Mbinza Kwanza , Lydie and Kayembe Sungula , Jean and Tshiombe Mulamba, Van and Mvingu Kamalandua , Bienvenue and Kasiama Nkal, Giresse and Mvele Muamba, Omer and Kafuti Sungu, Yves and Mbala Mavinga, Blaise and Muswema Lunguya, Jérémie and Ekoko Bakambo , Gracien},
title = {Comparative Study of Freeze-Drying and Steam Drying for Mango Preservation: Impact on Sensory and Nutritional Properties},
journal = {Congolese Journal of Science and Technology},
year = {2025},
volume = {4},
number = {3},
pages = {378--386},
doi = {10.59228/rcst.025.v4.i3.164},
url = {https://rcst.cd/index.php/rcst/en/article/view/523}
}
RIS
TY - JOUR AU - Kabengele Nkongolo, Carlos AU - Mbinza Kwanza , Lydie AU - Kayembe Sungula , Jean AU - Tshiombe Mulamba, Van AU - Mvingu Kamalandua , Bienvenue AU - Kasiama Nkal, Giresse AU - Mvele Muamba, Omer AU - Kafuti Sungu, Yves AU - Mbala Mavinga, Blaise AU - Muswema Lunguya, Jérémie AU - Ekoko Bakambo , Gracien TI - Comparative Study of Freeze-Drying and Steam Drying for Mango Preservation: Impact on Sensory and Nutritional Properties JO - Congolese Journal of Science and Technology PY - 2025 VL - 4 IS - 3 SP - 378 EP - 386 DO - 10.59228/rcst.025.v4.i3.164 UR - https://rcst.cd/index.php/rcst/en/article/view/523 ER -
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