DOI: 10.1590/fst.107922
View full text
Sign up to set email alerts

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

Help me understand this report

This publication either has no citations yet, or we are still processing them

Set email alert for when this publication receives citations?

See others like this or search for similar articles