Rehydration kinetics of flour from dehydrated mango kernel

Abstract

Mango kernel, a food waste with high nutritional values has been getting a significant focus in food processing, especially in powder form. The study was conducted to compare the rehydration kinetics of processed mango kernel flour (MKF) with wheat flour (WF). In Bangladesh, different mango varieties are available at different time of mango ripening season. Among them, four varieties (Baishakhi, Amrapali, Fazli and Ashwina) were selected to get their component percentage and kernels of the four varieties were analyzed to know about their nutritional values and drying behavior. It was found that mango varieties contained 8.4-12.4% kernels, 9.80-14.30% peel, 66.10-72.40% pulp and 7.50-9.30% seed coat. The chemical analysis of the kernels revealed that nutrient components varied due to varietal difference. The drying kinetics of the kernels showed that the drying rate constant increased with the increasing of kernels' moisture content, consequently decreased with increasing the duration of ripening season. A comparison of rehydration kinetics between the processed MKF from dehydrated mango kernel and WF at 40, 50 and 60 ᵒ C showed that WF rehydrated quicker than MKF and the activation energy (Ea) values for rehydration were 9.544 and 7.532 KJ/mol for MKF and WF respectively. The research revealed that nutritious dried flour can be processed from mango kernel which needs more time to rehydrate than WF.

Heat and Mass Transfer Predictive 3D Model of Mango Kernel During Convection Oven Drying Process

“…A whole mango contains around 66.10-72% pulp, 9.80-14.30% peel, 8.8-12.4% inedible kernel and 7.50-9.30% seed coat [2]. The inedible mango kernels have appeared as waste which can cause environmental, hygienic, and public health problems result in inadequate management of this waste [3,4].…”

“…The inedible mango kernels have appeared as waste which can cause environmental, hygienic, and public health problems result in inadequate management of this waste [3,4]. On the contrary, these mango kernels are nourished with carbohydrates (58-80%) and protein (6-13%) [2]. It is reported that the inedible kernel has 69.22%-79.78% carbohydrase, 8.35-16.13% fat, 5.6-9.5% protein, and 0.35-3.66% ash [5].…”