MANGO SEED KERNEL EXTRACTS AND THEIR INCORPORATION IN SELECTED FOOD PRODUCTS
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Date
2015-01-01
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University of Agricultural Sciences GKVK, Bangalore
Abstract
The seed waste of Totapuri variety fruit for present research was procured with
the objective to extract novel components viz., starch, dietary fiber and total polyphenols
from mango kernel and to incorporate them in selected food products. Nutrient
composition of Mango Kernel Flour (MKF) indicates it is a good source of protein (7.53
g), fat (11.45 g), calcium (170 mg), magnesium (210 mg) and potassium (368 mg). MKF
has 68.5 g of starch and 4.75 g of total polyphenols (TPP) per 100 g. Residue (after starch
extraction) had 68.87 g of total dietary fiber per 100 g. Recovery of extractions from
kernels was found to be 50.50, 4.25 and 57.60 g for starch, TPP and dietary fiber
respectively. Products were developed with the incorporation of MKF (crackers), starch
extract (instant soup mix), dietary fiber extract (soup sticks) and total polyphenol extract
(watermelon squash) at different levels. Mean sensory scores revealed that incorporation
of MKF was best accepted at 20 per cent in crackers. In soup mix, starch extract was
accepted up to 50 per cent. Dietary fiber soup sticks at 10 per cent level and total
polyphenol extract was accepted at 0.1 per cent level. There was a decreasing trend in
sensory scores of all the developed products during the storage period. The effect of
storage period and treatment was statistically significant in all the developed products.
Sensory evaluation scores indicated that, crackers and soup sticks were acceptable at the
end of 30 days, whereas soup mix and watermelon squash were acceptable at the end of
60 days of storage period.
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