芒果
牙髓(牙)
化学成分
食品科学
作文(语言)
抗氧化剂
化学
植物
制浆造纸工业
生物
有机化学
工程类
医学
病理
语言学
哲学
作者
Noor Aziah Abdul Aziz,Lee Min Wong,Rajeev Bhat,Lai‐Hoong Cheng
摘要
Abstract BACKGROUND: Mango is a highly perishable seasonal fruit and large quantities are wasted during the peak season as a result of poor postharvest handling procedures. Processing surplus mango fruits into flour to be used as a functional ingredient appears to be a good preservation method to ensure its extended consumption. RESULTS: In the present study, the chemical composition, bioactive/antioxidant compounds and functional properties of green and ripe mango ( Mangifera indica var. Chokanan) peel and pulp flours were evaluated. Compared to commercial wheat flour, mango flours were significantly low in moisture and protein, but were high in crude fiber, fat and ash content. Mango flour showed a balance between soluble and insoluble dietary fiber proportions, with total dietary fiber content ranging from 3.2 to 5.94 g kg −1 . Mango flours exhibited high values for bioactive/antioxidant compounds compared to wheat flour. The water absorption capacity and oil absorption capacity of mango flours ranged from 0.36 to 0.87 g kg −1 and from 0.18 to 0.22 g kg −1 , respectively. CONCLUSION: Results of this study showed mango peel flour to be a rich source of dietary fiber with good antioxidant and functional properties, which could be a useful ingredient for new functional food formulations. Copyright © 2011 Society of Chemical Industry
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