Dietary fiber, polyphenols and sensory and technological acceptability in sliced bread made with mango peel flour
Cesar Moreno-Rojo,
Luz Maria Paucar-Menacho,
Saúl Ricardo Chuqui-Diestra
et al.
Abstract:The use of mango peel, an agro-industrial byproduct rich in bioactive compounds, was the subject of this study, seeking an innovative application in the manufacture of sliced bread. This process is proposed as a way to create a nutritious and healthy food, rich in dietary fiber and total polyphenols. Mango peel flour of the Kent variety was obtained by drying, grinding, and sieving. An experimental design through the Response Surface Methodology (RSM) with a central composite rotatable design, was used to eval… Show more
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