Combined effects of low pressure superheated steam drying and vacuum drying on sugar reduction and quality attribute in mango (Mangifera indica L.) slices

Consumers paying more attention to physical health has led to an increasing market demand for low-sugar dried fruit products. The quality of products dried via low pressure superheated steam drying (LPSSD) is not only superior to those dried via conventional hot air or vacuum drying (VD), but also has the potential to reduce sugar content. In order to elucidate the mechanism of reducing the sugar of mango slices by LPSSD and obtain low-sugar dried mango slices, the combined effect of LPSSD–VD on mango slices was studied and an evaporation experiment of a sugar solution in a low pressure superheated steam environment was performed. This study revealed that the sugar reduction of mango slices was mainly due to the superheated steam carryover phenomenon in the second half of the constant-temperature stage and the occurrence of Maillard reaction during LPSSD. The quality attributes of mango slices dried using LPSSD–VD was improved compared with LPSSD and VD. As a result, LPSSD–VD could be used to regulate the sugar content in dried fruit and provide a theoretical basis for the production of low-sugar preserved fruits.