Utilization of Defatted Mango Kernel in Wheat-Based Cereals Products: Nutritional and Functional Properties

Shabeer, Munazza; Sultan, Muhammad Tauseef; Abrar, Muhammad; Saddique, M. Suffyan; Imran, Muhammad; Hashmi, Muhammad Saad; Sibt‐e‐Abbas, Muhammad

doi:10.1080/15538362.2016.1166094

Cited by 10 publications

(4 citation statements)

References 23 publications

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“…Vegetal by-products from agro-food industry differ in their origin and include different components of plants, such as peel, stem, leaf, seed, kernel, etc. [1,2]. Vegetal by-products are rich sources of functional compounds such as fibers, minerals, vitamins, phytochemicals, and antioxidants, among others [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

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Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel

et al. 2020

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In this study, antioxidant-rich eggplant peel extract was used to obtain a value-added pastry cream. In order to reduce the susceptibility to degradation, microencapsulation of the biologically active compounds from the eggplant peel was first performed. The microencapsulated bioactive compounds powder (MBC) obtained through freeze-drying retained about 94.31% of the anthocyanins present in the extract, was rich in phenolic compounds, and displayed a high antioxidant activity. The purple colored powder was added to the pastry cream in different concentrations (5% and 10%), allowing significant increase of total phenolic content and antioxidant activity, which were rather stable over 72 h of storage under refrigeration conditions. Sensory evaluation indicated that addition of MBC resulted in improved color and overall acceptability of the pastry cream formulation. All pastry cream samples exhibited rheological behavior specific to the weak gel-like structures, with increasing values of storage modulus with MBC addition. The instrumental texture analysis showed that MBC addition to the pastry cream slightly decreased the firmness and improved the chewiness of the samples.

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Section: Introductionmentioning

confidence: 99%

“…nd-not detected,2 Within a set of determinations, means of the same sample that do not share a superscript letter (a, b or c) are significantly different at p < 0.05.…”

mentioning

confidence: 99%

Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel

et al. 2020

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“…The lowest value was observed for T8 (15% black) (7.03), while the highest value was obtained for T10 (7.5% Kabuli) (13.24). Shabeer et al (2016) and Arya et al (2013) conducted a study in which mango kernel, casein, and egg white were added to cookies to investigate the sensory profile. The authors reported significant variations in color, and a decrease in flavor and overall acceptability scores, changes that were related to the Maillard reactions and to the presence of high amounts of fiber, ash, and low protein level of the ingredient added.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Evaluation of different Terminalia chebula varieties and development of functional muffins

Khalil,

Sultan,

Khalid

et al. 2023

Front. Sustain. Food Syst.

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Terminalia chebula is a valuable medicinal plant that can be used in human nutrition. The current study was conducted on different varieties of Terminalia chebula (Harad) and aimed to investigate their proximate composition, antioxidant activity (DPPH and FRAP assay), and total phenolic content (TPC) by using different solvents (ethanol, acetone, hexane, and distilled water) for further use in the development of functional muffins. Wheat flour was supplemented with the Harad varieties (at 5%, 7.5%, 10%, or 15%) for the preparation of muffins. The color tonality (L*, a*, b*, C*, and h*) of the final product was measured with a digital colorimeter, and the sensory analysis was performed by using a 15-point scale. The results showed that the DPPH values of the Harad samples varied from 22.16 ± 1.27 to 84.33 ± 1.29, while the FRAP values ranged from 18.65 ± 1.73 to 113.4 ± 2.1 mmol FeSO4/g, depending on the solvent type. TPC in different Harad varieties ranged from 10.77 ± 2.35 to 107.20 ± 1.80 mg GAE/100 g, whereas the total flavonoid content ranged from 3.78 ± 0.03 to 47.91 mg QE/100g. Among Harad varieties, the Kabuli variety contains the highest amount of Ca, Na, and K, namely 95.58, 2.16, and 113.66 mg/kg, followed by the black variety with 89.58, 1.83, and 105.08 mg/kg respectively. The muffins prepared with black Harad give the highest values of the color parameters compared to other samples. According to the consumer’s choice, the sensory profile assessment revealed that the muffins supplemented with 7.5% of different Harad varieties (green, black, and Kabuli) were the most acceptable. Therefore, Harad varieties could partially replace the white flour in muffins to improve their nutritional value. These results can be useful for the bakery industry interested in developing new functional foods.

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“…Attempts have been made to partially substitute kernel flour in bakery products. Mango by-products has been incorporated in different proportions, 3% of mango peel in bread [62], 10% of mango peel in cakes [38], 10% of mango peel powder in biscuits [51], 15-25% of mango kernel in cookies [63], and a substitution of 5% of wheat flour in cupcakes [64], all of which had positive acceptability results.…”

Section: Sensory Evaluation Of Extrudatesmentioning

confidence: 99%

Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties

et al. 2021

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The novelty of this work is the use of two mango by-products, mango peel and kernel, to obtain an extruded food. As well as the development of this food through a design of mixtures, we conducted sensorial analysis of the food through a hedonic test, in order not only to develop an extruded food with mango by-products, but also to develop a food that will be accepted by the consumer. A simple lattice mixture design was carried out with 14 mixtures, where the components were white corn flour (WCF), mango peel flour (MPF) and mango kernel flour (MKF), both from the Tommy Atkins mango variety. Physical and chemical properties such as the expansion index (EI), hardness, water absorption index (WAI), water solubility index (WSI), total phenols, DPPH and ABTS were evaluated. An optimization region was found that included 3 design points. Mixtures 1, 6 and 12 were evaluated using a nine-point hedonic scale to determine the acceptability of the product. Appearance, taste, and texture of the extrudates was evaluated. The extrudate with the best overall acceptability and the optimum physical and chemical properties contained 58.33% white corn flour, 33.33% mango peel flour and 8.33% mango kernel flour.

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Utilization of Defatted Mango Kernel in Wheat-Based Cereals Products: Nutritional and Functional Properties

Cited by 10 publications

References 23 publications

Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel

Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel

Evaluation of different Terminalia chebula varieties and development of functional muffins

Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties

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