Tables index

From

Study of the Physico-Chemical, Biochemical and Hedonic Characteristics of Mango (Mangifera indica) Pulp Dryed at 50°C and 60°C in an Electric Oven

KAFANA Katitchô Leticia, FOFANA Ibrahim, ABOUO N’guessan Verdier, CHATIGRE Kouamé Olivier

American Journal of Food Science and Technology. 2023, 11(3), 104-110 doi:10.12691/ajfst-11-3-4
  • Table 1. Production yield, titratable acidity, pH and Brix of fresh and dried mango pulp
  • Table 2. Sugar and vitamin content of fresh and dried mango pulp
  • Table 3. Color parameter values for fresh and dried mango pulp
  • Table 4. Recommended daily allowances, estimated daily allowances and nutrient contribution for 100g of pulp dried at 50°C and 60°C
  • Table 5. Acceptability test for dried mango pulp