Page 81 - Abstract book - TJSSF-2020

Thailand – Japan Student Science Fair 2020 (TJ-SSF 2020)
“Seeding Innovations through Fostering Thailand – Japan Youth Friendship”

Food Additive from Freeze-Dried Nam Dok Mai Golden Mango

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1
Yanisa Darunsri , Pichaya Srihera , Pongthorn Khaobang
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Advisor: Nattapon Klinput 1

1 Princess Chulabhorn Science High School Phetchaburi

Abstract

Nam Dok Mai Golden Mango (Barracuda) is an agricultural product of Prachuap Khiri Khan. It is a
golden yellow color, sweet and fragrant which is exported to Japan, China and Malaysia. The shipping
time to each country is about 14 days or longer so it's overripe and has to be discarded. This experiment
chose the leftover mangoes to add value, extend the storage time and process Nam Dok Mai Golden
Mango to be the food additive by freeze-drying. Firstly, Nam Dok Mai golden mangoes were blended
and extracted to be juice. Next, added maltodextrin at 3%, 5%, 7% into mango juice and another one
without maltodextrin follow by freeze-dried for 72 hours. Then tested the mango powder properties and
compared with mango juice afterwards. The results of the study showed that mango powder which
added maltodextrin at 0% 3% 5% and 7% had a percentage of quality at 10.94%, 12.10%, 14.98%, and
12.02%, respectively. After that, the properties of mango powder with 5% maltodextrin was clearly
investigated. Further investigation showed that the sweetness of mango powder was 14.4 brix and the
water activity was 0.25 which indicated that microbes couldn't grow in this mango powder. Moreover,
the total color difference between ripe mango juice and mango powder was 67.71, the solubility of
mango powder was 3.33 minutes and the amount of beta carotene in mango powder was 20.48 mg/g.
After testing an affective test of mango powder and the other, the satisfaction result of mango powder
was 16.60 while the result of additives was 16.36. Mango powder has more satisfaction than products
in the market (95% of confidence level). It is concluded that mango powder added with maltodextrin
5% has the most similar properties to ripe mangoes and the freeze-dried method can preserve and extend
the shelf life of Nam Dok Mai Golden Mangoes.

Keywords: Nam Dok Mai Golden Mango, Freeze-dried, Mango Powder

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