Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour.

Defatted mango kernel seed flour was added to wheat flour for the production of
cookies. The protein contents of the wheat-mango
kernel flour blend were optimized
using optimal mixture design of response surface methodology. The farinograph
analysis had acceptable mixing profile at 25%-defatted
mango kernel flour incorporation,
after which the mixing profile was adversely affected. The pasting temperature
was between 65.8 and 75.6°C; peak viscosity ranged between 448 and 521 BU while
the final viscosity ranged between 594 and 709 BU. The flour blends had promising
dynamic rheological characteristics; at 15% incorporation of defatted mango kernel
flour, G’ was greater than G’’ while a stage was reached when G’ was equal to G’’ at
25% incorporation. At 50% incorporation, G’’ was greater than G’. The cookies produced
showed high (>70%) quality in terms of physical properties, color, and sensory
evaluation at 25% incorporation of defatted mango flour.