TECHNOLOGICAL AND FUNCTIONAL PROPERTIES OF DIETARY FIBER FROM MANGO PEEL VAR. HILACHA (Mangifera indica L.): EFFECT OF CONVECTION DRYING

Autor: Hincapie, Gustavo Adolfo, Vásquez, Diana Carolina, Galicia, Valeria Sofia, Incapie, Carlos Augusto

Publikováno v: Biotecnología en el Sector Agropecuario y Agroindustrial, Volume: 12, Issue: 1, Pages: 153-160, Published: 30 JUN 2014
Biotechnology in the Agricultural and Agroindustrial Sector; Vol. 12 No. 1 (2014): January to June; 153-160
Biotecnología en el Sector Agropecuario y Agroindustrial; Vol. 12 Núm. 1 (2014): Enero a Junio; 153-160

A byproduct from juice extraction of mango is the peel, which contains significant levels of dietary fiber that could be used in food processing, however, is not currently utilized. The drying process extends the useful life of the peel and allows it

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