Storage Stability of the Vacuum Dehydrated Ripe Mango-Mix Powders

The storage stability of vacuum dehydrated mango-mix (with milk concentrate and wheat flour) powder samples was determined by moisture sorption studies and found that the critical moisture content of powders ranged from 9.0 to 13.1% and the monomolecular moisture content ranged from 4.49 to 5.46%. Among the mango powder samples studied the mango powder SRTT had lower storage stability than ʹBaneshanʹ, ʹSuvarnarekhaʹ and ʹBaneshan + Suvarnarekhaʹ. The suitable packaging material for ʹSuvarnarekhaʹ and ʹBaneshan + Suvarnarekhaʹ powders was high density polyethylene (HDPE) of 2 mil with aluminium lamination and for BE powder polypropylene of 1 mil with aluminium lamination; the storage period was 6 months.