Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

Ajila, C.M.; Aalami, Mehran; Leelavathi, K.; Rao, U.J.S. Prasada

doi:10.1016/j.ifset.2009.10.004

Cited by 352 publications

(266 citation statements)

References 36 publications

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“…This same tendency was also reported by Ajila et al (2010). This can be explained by the fact that the jabuticaba peels have enzymes such as polyphenol oxidase (Daiuto et al, 2010) and are rich in polyphenols, (Leite-Legatti et al, 2012) which are a substrate for this enzyme Bhat;Rao, 2007).…”

Section: Mixture Design and Technological Characteristicssupporting

confidence: 67%

“…Among the various available alternatives to preventing the inappropriate disposal and waste of these consumable parts that are not typically consumed, their use in the production of flour stands out (Pelissari et al, 2012;Aziz et al, 2012) because they can be applied in formulations such as baked cakes, breads and biscuits (Ajila et al, 2010;Coelho;Wosiacki, 2010;Lopez et al, 2011), increasing their added value.…”

Section: Introductionmentioning

confidence: 99%

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Jabuticaba Peel in the Production of Cookies for School Food: Technological and Sensory Aspects

et al. 2015

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Jabuticaba (Myrciaria cauliflora Berg) is agreatly appreciated fruit with nutritional importance, primarily found in the majority of Brazil. Its peel is a discarded by-product of the Brazilian agroindustry. The objective of this study was to develop cookie formulations with partial replacement of wheat flour (WF) and oat flour (OF) by jabuticaba peel meal (JPF), analyzing the technological aspects of the elaborate cookies and evaluating the acceptance of the selected product. All regression models of the cookies with JPF flour were significant. Cookies with JPF tended to blemish and had smaller thicknesses, greater ISA and IAA, smaller values of breaking strength and decreased color parameters (L*, a* and b*) compared to standard cookies. Cookies made with larger OF fractions had lower values of specific volume. Both the standard and the selected cookies from the cookie desirability test were deemed acceptable among students. This work presents a new possibility to produce cookies based on an agro-industrial co-products, which is interesting for the market for this type of product.

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Section: Mixture Design and Technological Characteristicssupporting

confidence: 67%

Section: Introductionmentioning

confidence: 99%

Jabuticaba Peel in the Production of Cookies for School Food: Technological and Sensory Aspects

et al. 2015

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“…The combination of both mango seed kernel extract and oil had optimum antioxidant potency higher than each one alone, and could be used as natural antioxidant and antimicrobial in different kind of food. Ajila et al (2010) found that mango peels are a good source of bioactive compounds such as polyphenols, carotenoids, vitamins, enzymes and dietary fibers; its extracts have also good antioxidant properties. Therefore, mango peel powder was incorporated into macaroni at three different percentages (2.5, 5.0, 7.5%) and its effect on the cooking properties, firmness, nutraceutical and sensory characteristics of macaroni was studied.…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Current options for the valorization of food manufacturing waste: a review

Mirabella

Castellani

Sala

2014

Journal of Cleaner Production

907

467

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The production of food waste covers all the food life cycle: from agriculture, up to industrial manufacturing and processing, retail and household consumption. In developed countries, 42% of food waste is produced by households, while 39% losses occur in the food manufacturing industry, 14% in food service sector and remaining 5% in retail and distribution. Increasingly, industrial ecology concepts such as cradle to cradle and circular economy are considered leading principle for eco-innovation, aiming at "zero waste economy" in which waste are used as raw material for new products and applications. The large amount of waste produced by the food industry, in addition to being a great loss of valuable materials, also raises serious management problems, both from the economic and environmental point of view. Many of these residues, however, have the potential to be reused into other production systems, trough e.g. biorefineries. The present work focuses on the use of food waste coming from food manufacturing (FWm). Through extensive literature review, the authors present feasibility and constraints of applying industrial symbiosis in recovering waste from food processing, focusing on recycling (excluding energy recovery) of the solid and liquid waste from food processing industry. The main uses of functional ingredients derived from this transformation are presented and discussed, highlighting mainstream sectors of application, e.g. in the nutraceutical and pharmaceutical industry.

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“…Several workers have incorporated natural bioactive components into wheat flour to improve functional & nutraceutical properties of products prepared from it. For cookies and similar food types like pasta, bread and noodles, numerous natural additive sources, such as lupin and pigeon pea flours (Martinez-Villaluenga et al 2010), common bean protein (Gallegos-Infante et al 2010) milk protein concentrates and hydrolysates ) and mango peel powder (Ajila et al 2010) have been studied in order to improve the nutritional value and functional properties of the product.…”

Section: Introductionmentioning

confidence: 99%

Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

et al. 2015

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Green tea powder (GTP) was incorporated in wheat flour at different levels (1, 2 and 4 %) and its effect on quality parameters of flour and cookies were studied. Thermal analysis showed that addition of GTP did not increase the onset temperature, end temperature and enthalpy of flour significantly. However, the increase in GTP content retarded the retro gradation of the gelatinized wheat flour gel and decreased the water absorption capacity, Oil absorption capacity, water solubility index, Foam capacity and foam stability significantly. The L* and b* values of cookies decreased from 53.63 to 33.23 and 29.02 to 24.39 respectively, while as, a* value showed an increase from 3.61 to 5.23 indirect proportion to quantity added. The addition of GTP to wheat flour increased the DPPH (2,2-diphenyl-1-picrylhydrazyl) percent inhibition and reducing power of cookies. Further, it also increases the acceptability for color, aroma and taste; however it loosened its structural integrity and decreased the fracture force.

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Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

Cited by 352 publications

References 36 publications

Jabuticaba Peel in the Production of Cookies for School Food: Technological and Sensory Aspects

Jabuticaba Peel in the Production of Cookies for School Food: Technological and Sensory Aspects

Current options for the valorization of food manufacturing waste: a review

Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

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