Use of mango seed kernels for the development of antioxidant rich health foods
| dc.contributor.author | Amritpal Kaur | |
| dc.contributor.editor | Brar, Jaswinder Kaur | |
| dc.date.accessioned | 2018-01-11T09:32:38Z | |
| dc.date.available | 2018-01-11T09:32:38Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | Mango is one of the most economically important fruit. Seed is an important part of fruit, but it is discarded as waste. After breaking the hard seed coat of mango seed, mango seed kernel (MSK) was obtained. After blanching it for 2 minutes and drying at 60° C for 6 hours, it was grinded into flour for further utilization. MSK flour is a good natural source of protein, fat, ash and carbohydrates. It contains moisture 9.2, protein 6.8, fat 10.5, fiber 2, ash 2.68, carbohydrates 76.8 per cent and 430 Kcal energy. Even if MSK flour has a low content of protein but it contains most of the essential amino acids, with highest values of leucine, valine and lysine. It shows high antioxidant activity that is 73 per cent. The MSK flour is also rich in minerals such as calcium, zinc, iron and magnesium, thus making it a highly nutritious food ingredient. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810039231 | |
| dc.language.iso | en | en_US |
| dc.pages | 67 | en_US |
| dc.publisher | Punjab Agricultural University, Ludhiana | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.title | Use of mango seed kernels for the development of antioxidant rich health foods | en_US |
| dc.type | Thesis | en_US |