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Mango pulp fibre waste: characterization and utilization as a bakery product ingredient.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12043/
http://dx.doi.org/10.1007/s11694-015-9246-3
 
Title Mango pulp fibre waste: characterization and utilization
as a bakery product ingredient.
 
Creator Sudha, M. L.
Indumathi, K.
Sumanth, M. S.
Rajarathnam, S.
Shashirekha, M. N.
 
Subject 01 Dietary Fiber
06 Mango
 
Description Mango pulp fiber waste (MPFW) is the major
by-product of mango juice industry. MPFW is a rich source
of dietary fiber and natural bioactive compounds which
plays a significant role in prevention of diseases. In the
present study the MPFW was processed to dried mango
pulp fiber waste (DMPFW) and characterized. Muffins
were prepared by replacing wheat flour by MPFW/
DMPFW and evaluated for physical, sensory and bioactive
components. The soluble and insoluble dietary fibre content
was 19.2 and 38.9 % in MPFW and 20.9 and 43.1 % in
DMPFW respectively. The total and reducing sugar contents
in the DMFPW was almost 50 % less compared to
MFPW. The total phenolics content remained same though
there was *50 % reduction in flavonoid content. The
muffins quality deteriorated with increase in the level of
MPFW to a greater extent compared to DMPFW. The
muffins developed with supplemented DMPFW still had
components viz., polyphenols (gallic acid, epicatechin and
catechin) and carotenoids (b-carotene, lutein); that are
known to have bioactive potential, thus enhancing nutritive
value.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12043/1/Journal%20of%20Food%20Measurement%20and%20Characterization%20September%202015%2C%20Volume%209%2C%20Issue%203%2C%20pp%20382-388.pdf
Sudha, M. L. and Indumathi, K. and Sumanth, M. S. and Rajarathnam, S. and Shashirekha, M. N. (2015) Mango pulp fibre waste: characterization and utilization as a bakery product ingredient. Journal of Food Measurement and Characterization, 9 (3). pp. 382-388.