Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations.

Ajila, C. M. and Aalami, M. and Leelavathi, K. and Prasada Rao, U. J. S. (2010) Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innovative Food Science and Emerging Technologies, 11 (1). 219-224 .

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Abstract

Antioxidants like phenolics and carotenoids both as additives in foods or pharmaceutical supplements can scavenge reactive oxygen species and protect against degenerative diseases like cancer, cardiovascular diseases. Mango peel, which is a by-product obtained during processing of mango products such as mango pulp and amchur, is currently discarded and thus, causing environmental pollution. In the present study, mango peel was incorporated into macaroni at three different levels (2.5, 5.0, 7.5%) and studied its effect on the cooking properties, firmness, nutraceutical and sensory characteristics of macaroni. The total dietary fiber content in macaroni increased from 8.6 to 17.8%. The content of polyphenols increased from 0.46 to 1.80 mg/g and carotenoid content increased from 5 to 84 μg/g of macaroni with 7.5% incorporation of mango peel powder. The macaroni products incorporated with mango peel exhibited improved antioxidant properties. The cooking loss of macaroni increased from 5.84 to 8.71%, and the firmness increased from 44 to 73.45 gf upon incorporation of mango peel powder. Incorporation of 5% mango peel powder into semolina yielded macaroni with acceptable quality. Thus, the results suggest that by incorporating mango peel powder, it is possible to enhance the nutritional quality of macaroni without affecting its cooking, textural and sensory properties.

Item Type:	Article
Uncontrolled Keywords:	Mango peel; Macaroni; Dietary fiber; Antioxidants; Polyphenols; Carotenoids
Subjects:	600 Technology > 08 Food technology > 24 Fruits > 06 Mango 600 Technology > 08 Food technology > 32 Antioxidants 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Dept. of Biochemistry Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	03 Aug 2011 10:56
Last Modified:	25 Apr 2012 09:43
URI:	http://ir.cftri.res.in/id/eprint/10384

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