Utilization of Mango Peels and Seed Kernels Powders as Sources of Phytochemicals in Biscuit
I.S. Ashoush; M.G.E. Gadallah;
Abstract
Mango peels and seed kernels are the major by-products of mango juice industry, they are rich
sources of natural bioactive compounds which play an important role in prevention of diseases. In the present
study, the effect of mango peels powders (MPP) at different replacing levels (5, 10, 15 and 20%) and mango
kernels powders (MKP) at (20, 30, 40 and 50%) on rheological, physical, sensory and antioxidant properties of
biscuits were evaluated. The results revealed that MPP had high contents of ash, crude fiber and water holding
capacity while, MKP characterized by higher fat and protein than MPP. Farinograph data of wheat flour
incorporated with MPP showed an increase in water absorption from 60.4 to 67.6%, while decrease in MKP.
The content of phenolics increased from 3.84 to 24.37 mg/g of biscuit incorporated with deferent levels of
MPP and MKP. The biscuits incorporated with MPP and MKP exhibited an improvement in their antioxidant
properties. Acceptable biscuits with mango flavor were obtained by incorporating up to 10% MPP and with
MKP up to 40%. Thus, the results indicated that by incorporating mango peels and kernels powders, it is
possible to enhance the nutritional quality and improved antioxidant properties of biscuits.
sources of natural bioactive compounds which play an important role in prevention of diseases. In the present
study, the effect of mango peels powders (MPP) at different replacing levels (5, 10, 15 and 20%) and mango
kernels powders (MKP) at (20, 30, 40 and 50%) on rheological, physical, sensory and antioxidant properties of
biscuits were evaluated. The results revealed that MPP had high contents of ash, crude fiber and water holding
capacity while, MKP characterized by higher fat and protein than MPP. Farinograph data of wheat flour
incorporated with MPP showed an increase in water absorption from 60.4 to 67.6%, while decrease in MKP.
The content of phenolics increased from 3.84 to 24.37 mg/g of biscuit incorporated with deferent levels of
MPP and MKP. The biscuits incorporated with MPP and MKP exhibited an improvement in their antioxidant
properties. Acceptable biscuits with mango flavor were obtained by incorporating up to 10% MPP and with
MKP up to 40%. Thus, the results indicated that by incorporating mango peels and kernels powders, it is
possible to enhance the nutritional quality and improved antioxidant properties of biscuits.
Other data
Title | Utilization of Mango Peels and Seed Kernels Powders as Sources of Phytochemicals in Biscuit | Authors | I.S. Ashoush ; M.G.E. Gadallah | Keywords | Mango peels, Mango seed kernels, Biscuits, Antioxidant activity, Phenolic content, Physicochemical analysis | Issue Date | 2011 | Publisher | IDOSI Publications | Journal | World Journal of Dairy & Food Sciences 6 (1): 35-42 | ISSN | 1817-308X |
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