Mango pulp fibre waste: characterization and utilization as a bakery product ingredient.

Sudha, M. L. and Indumathi, K. and Sumanth, M. S. and Rajarathnam, S. and Shashirekha, M. N. (2015) Mango pulp fibre waste: characterization and utilization as a bakery product ingredient. Journal of Food Measurement and Characterization, 9 (3). pp. 382-388.

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Abstract

Mango pulp fiber waste (MPFW) is the major by-product of mango juice industry. MPFW is a rich source of dietary fiber and natural bioactive compounds which plays a significant role in prevention of diseases. In the present study the MPFW was processed to dried mango pulp fiber waste (DMPFW) and characterized. Muffins were prepared by replacing wheat flour by MPFW/ DMPFW and evaluated for physical, sensory and bioactive components. The soluble and insoluble dietary fibre content was 19.2 and 38.9 % in MPFW and 20.9 and 43.1 % in DMPFW respectively. The total and reducing sugar contents in the DMFPW was almost 50 % less compared to MFPW. The total phenolics content remained same though there was *50 % reduction in flavonoid content. The muffins quality deteriorated with increase in the level of MPFW to a greater extent compared to DMPFW. The muffins developed with supplemented DMPFW still had components viz., polyphenols (gallic acid, epicatechin and catechin) and carotenoids (b-carotene, lutein); that are known to have bioactive potential, thus enhancing nutritive value.

Item Type:	Article
Uncontrolled Keywords:	Mango pulp fiber Chemical composition Dietary fibre Muffins Phenolics Carotenoids
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions:	Flour Milling Bakery and Confectionary Technology Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Dec 2015 07:25
Last Modified:	29 Dec 2015 07:25
URI:	http://ir.cftri.res.in/id/eprint/12043

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