Utilization of Defatted Mango Kernel in Wheat-Based Cereals Products: Nutritional and Functional Properties
| Autor: | M. Suffyan Saddique, Muhammad Abrar, M. Tauseef Sultan, Muhammad Imran, Muhammad Sibt-e-Abbas, Munazza Shabeer, Muhammad Saad Hashmi |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Ecology Chemistry Wheat flour 04 agricultural and veterinary sciences Plant Science Horticulture Oil absorption 040401 food science 03 medical and health sciences Product analysis 0404 agricultural biotechnology Kernel (statistics) Edible oil Fiber Food science Agronomy and Crop Science |
| Zdroj: | International Journal of Fruit Science. 16:444-460 |
| ISSN: | 1553-8621 1553-8362 |
| DOI: | 10.1080/15538362.2016.1166094 |
| Popis: | The mango kernel is a byproduct of mango processing industries and it contains appreciable quantities of edible oil and quality proteins. In the present research, wheat flour was partially replaced with defatted mango kernel flour up to 30% and blends were further utilized for the preparation of biscuits. The nutritional and functional properties of flour blends were determined in the first phase. The second phase dealt with product analysis and sensorial appraisal from the trained taste panel. The results indicated that the addition of mango kernel flour improved the mineral and fiber content of flour blends. The addition of mango kernel flour affected emulsifying and foaming properties of flour blends negatively, while water and oil absorption improved positively from 60.76 ± 2.39% to 86.29 ± 2.51% and 81.81 ± 2.94% to 123.87 ± 5.39%, respectively. The results might be due to lower bulk density of blends. The cookies prepared from flour blends showed improved color tonality and textural characte... |
| Databáze: | OpenAIRE |
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