2023
DOI: 10.1590/fst.107922
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Abstract: Global mango production generates significant agricultural and industrial waste, including non-standard fruits and peels. Herein, flours obtained from the immature fruits of four mango cultivars (Haden, Keitt, Parwin, and Tommy Atkins) were characterized for their physicochemical properties with the goal of valorization as an ingredient in functional food products. Regardless of cultivar, the peel flours represented excellent sources of fiber, with notable calcium, magnesium, manganese, carotenoids, and antiox… Show more

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Cited by 3 publications
(1 citation statement)
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“…The market for gluten-free products has been growing exponentially in recent years (Mármol-Soler et al, 2022). In this sense, flour as a raw material in gluten-free products is essential to expand the range of products and enrich the nutrient content (Izidoro et al, 2023). Therefore, the results suggest YMF and BPF as enrichment alternatives for food products by increasing their fiber content with low-cost raw materials (Gualberto et al, 2021).…”
Section: Proximate Composition and Energy Valuementioning
confidence: 99%
“…The market for gluten-free products has been growing exponentially in recent years (Mármol-Soler et al, 2022). In this sense, flour as a raw material in gluten-free products is essential to expand the range of products and enrich the nutrient content (Izidoro et al, 2023). Therefore, the results suggest YMF and BPF as enrichment alternatives for food products by increasing their fiber content with low-cost raw materials (Gualberto et al, 2021).…”
Section: Proximate Composition and Energy Valuementioning
confidence: 99%