Comparison of the physico-chemical and functional properties of mango kernel flour with wheat flour and development of mango kernel flour based composite cakes

Das, Pabitra Chandra; Khan, Md. Junaeid; Rahman, Md. Sharifur; Majumder, Sumana; Islam, Md. Nazrul

doi:10.1016/j.nfs.2019.10.001

Cited by 39 publications

(52 citation statements)

References 11 publications

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“…Cake treatments containing TPP, MSKP and PPP have also recorded the same trend of chemical composition. Such data are in line with those obtained by Isik and Topkaya (2016)and Das et al (2019).…”

Section: Chemical Composition Of Produced Cakesupporting

confidence: 93%

Physicochemical and Organoleptic Characteristics of Cakes Supplemented With Tomato Pomace, Mango Seeds Kernel and Pomegranate Peels Powders

Alazb¹,

El‐Sahy²,

El-Rahman³

et al. 2021

PLANT ARCHIVES

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This study was carried out to evaluate the chemical and phenolic contents of some by products tomato pomace powders (peel and seeds) (TPP), mango seeds kernel powder (MSKP), and pomegranate peels powder (PPP), also the effect of substitution of wheat flour with 2.5, 5.0, 7.5, and 10 % of (TPP), (MSKP), and (PPP) on physical, chemical and sensory characteristics of cake were studied. Results showed that, wheat flour showed higher moisture and total carbohydrate contents, tomato pomace powder was showed a higher crude protein, and crude fiber contents, mango seeds kernel powder had the highest lipids content and pomegranate peels powder had the highest ash and crude fiber content. For total phenolic and flavonoid contents, TPP contain the highest total phenolic and flavonoid contents followed by PPP and finally MSKP. Also, the partial replacement of wheat flour with TPP, MSKP and PPP increased chemical composition % (moisture, crude protein, lipids, ash, and crude fiber), minerals content (i.e. K, Ca, Mg, Na, Mn, Fe, and Zn) and dietary fiber content (i.e. total, soluble and insoluble dietary fiber) of cake samples, while total carbohydrates were decreased in parallel with increasing the level of substitution compared with control cake samples. Cake treatments containing TPP, MSKP and PPP have also recorded the same trend of chemical composition, minerals, dietary fiber content. The partial replacement of wheat flour with TPP, MSKP and PPP increased total phenolic and flavonoid contents of cake samples compared with control sample in parallel with increasing the level of substitution, cake treatments containing TPP had the highest total phenolic and flavonoid contents followed by PPP and finally MSKP treatments. The sensory evaluation characters, cells, grain, texture, crumb color, flavor, and overall acceptability, have no significant difference between the control sample and cake samples which substituted with 2.5, 5.0, and 7.5 % of MSKP and TPP.

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Section: Chemical Composition Of Produced Cakesupporting

confidence: 93%

Physicochemical and Organoleptic Characteristics of Cakes Supplemented With Tomato Pomace, Mango Seeds Kernel and Pomegranate Peels Powders

Alazb¹,

El‐Sahy²,

El-Rahman³

et al. 2021

PLANT ARCHIVES

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“…The slices ought to be cooled immediately after boiling to preserve volatile components in the kernel. As a pretreatment, Das, Khan, Rahman, Majumder, and Islam (2019) soaked the kernels in water for 30 min, boiled for 15 min, and dried them at 60 to 65 • C for 15 to 16 hr in a cabinet dryer (Table 7). Besides soaking and boiling the kernels in water, alkali treatment has also proven to reduce the antinutrients significantly.…”

Section: Mango Kernel Flour (Mkf)mentioning

confidence: 99%

“…As far as the manufacturing or development of baked consumer products is concerned, the functional properties of the flour are critical. MKF has a higher bulk density (0.63 g/mL) compared to wheat flour (0.58 g/mL), which implies that it can be supplemented in food products without a change in volume (Das et al, 2019). However, the bulk density is bound to vary depending on the flour particle size and the milling process employed.…”

Section: Mango Kernel Flour (Mkf)mentioning

confidence: 99%

“…However, the bulk density is bound to vary depending on the flour particle size and the milling process employed. Das et al (2019) noted the water absorption capacity, oil absorption capacity, and swelling index of MKF to be 1.22 g/g, 0.94 g oil/g of flour, and 1.45, respectively. Accordingly, the properties of wheat flour were determined to be 0.67 g/g, 1.26 g oil/g of flour, and 3.56.…”

Section: Mango Kernel Flour (Mkf)mentioning

confidence: 99%

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Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review

Mwaurah

Kumar

et al. 2020

Comp Rev Food Sci Food Safe

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Mango (Mangifera indica L.) is a fruit plant of family Anacardiaceae, widely grown all over the world, and is a very popular fruit in the world market. Mango fruit is the second most traded tropical fruit and fifth in terms of production globally. Large quantities of mango processing coproducts are generated (peels and seeds), which usually are discarded as waste, yet are a potential source of fat, protein, carbohydrate, and certain bioactive compounds. Mango kernel is a remarkably rich source of macronutrients and micronutrients including calcium, potassium, magnesium, phosphorus, and vitamins A, E, K, and C. Phytochemicals with a notable therapeutic potential such as tocopherols, phytosterols, carotenoids, polyphenols (gallotannins, flavonols, benzophenone derivatives, mangiferin, homomangiferin, isomangiferin, anthocyanins, kaempferol, and quercetin), and phenolic acids (4‐caffeoylquinic acids, caffeic, coumaric, ellagic, gallic, and ferulic acid) are reported. The phytochemicals have high antioxidant, antimicrobial, anticancer, and, antiproliferation activities and could be used for food, cosmetic, and pharmaceutical applications. The nutritional composition of mango kernel constitutes 32.34% to 76.81% carbohydrate, 6% to 15.2% fat, 6.36% to 10.02% protein, 0.26% to 4.69% crude fiber, and 1.46% to 3.71% ash on a dry weight basis. The nutritional profile of the kernel suggests its usability as a food ingredient in the development of value‐added products such as mango kernel oil, mango kernel butter, mango kernel flour, and biofilms among other diverse products. This comprehensive systematic review explores mango kernel as a potential and novel food ingredient to meet the needs of a health‐conscious population. The review also provides a remedy to waste management and environmental pollution.

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“…This would imply then that spent MSK has a potential application in the production of food products. The carbohydrate content of spent MSK indicates that it can be an acceptable source of energy when consumed; hence, it can be a raw material in flour and feed mix production [50]. Moreover, most of the essential amino acids comprise the amino acid profile of MSK even at low protein concentration [49].…”

Section: ) Utilization Of Spent Mskmentioning

confidence: 99%

Optimizing the Extraction of Phenolic Compounds with High Anti-oxidant Activity from Mango Seed Kernel Wastes Using Response Surface Methodology

2020

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Mango seed kernels (MSK), which are waste streams in mango processing industry, are good sources of phenolic compounds with high anti-oxidant, anti-bacterial, and anti-viral properties. These phenolic compounds are reported to have an increasing demand over the years in the quest for healthy ready-to-eat food and nutraceuticals. To recover these compounds from MSK, solid-liquid extraction (SLE) can simply be applied, although there is a knowledge gap in in the systematic exploration of this process for mango-based phenolic compounds. In this work, phenolic compounds were extracted from MSK through SLE using ethanol-water solvent system. A statistical-based approach was used to evaluate and optimize the extraction conditions in relation to yield of phenolic compounds from MSK. The central composite design together with response surface methodology was adopted to assess the effect of extraction temperature (30oC, 45oC, and 60oC) and ethanol concentration (25% – 75%) under fixed extraction time (105 min) and solid-to-solvent ratio (1:10) on the extraction yield. Both temperature and ethanol concentration provided positive effects on the yield and the following optimum conditions of temperature and ethanol concentration were obtained at 63.21oC and 53.21% ethanol, respectively. A second-order polynomial equation was obtained describing the extraction process, and a validation test of this response model showed that it sufficiently described the process. Furthermore, the extracts obtained at optimal conditions possess a potential antioxidant activity at IC50 = 45 ± 0.002 µg GAE mL-1 extract. The results indicated that phenolic compounds in MSK can be recovered through extraction using aqueous ethanol. This study also promotes value-addition of a seemingly useless waste material while reducing its health and environmental impact.

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Comparison of the physico-chemical and functional properties of mango kernel flour with wheat flour and development of mango kernel flour based composite cakes

Cited by 39 publications

References 11 publications

Physicochemical and Organoleptic Characteristics of Cakes Supplemented With Tomato Pomace, Mango Seeds Kernel and Pomegranate Peels Powders

Physicochemical and Organoleptic Characteristics of Cakes Supplemented With Tomato Pomace, Mango Seeds Kernel and Pomegranate Peels Powders

Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review

Optimizing the Extraction of Phenolic Compounds with High Anti-oxidant Activity from Mango Seed Kernel Wastes Using Response Surface Methodology

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