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Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds and functional properties

Authors

  • Noor Aziah Abdul Aziz,

    Corresponding author
    1. Food Technology Division, School of Industrial Technology, University Sains Malaysia, 11800 Minden, Penang, Malaysia
    • Food Technology Division, School of Industrial Technology, University Sains Malaysia, 11800 Minden, Penang, Malaysia.
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  • Lee Min Wong,

    1. Food Technology Division, School of Industrial Technology, University Sains Malaysia, 11800 Minden, Penang, Malaysia
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  • Rajeev Bhat,

    1. Food Technology Division, School of Industrial Technology, University Sains Malaysia, 11800 Minden, Penang, Malaysia
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  • Lai Hoong Cheng

    1. Food Technology Division, School of Industrial Technology, University Sains Malaysia, 11800 Minden, Penang, Malaysia
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Abstract

BACKGROUND: Mango is a highly perishable seasonal fruit and large quantities are wasted during the peak season as a result of poor postharvest handling procedures. Processing surplus mango fruits into flour to be used as a functional ingredient appears to be a good preservation method to ensure its extended consumption.

RESULTS: In the present study, the chemical composition, bioactive/antioxidant compounds and functional properties of green and ripe mango (Mangifera indica var. Chokanan) peel and pulp flours were evaluated. Compared to commercial wheat flour, mango flours were significantly low in moisture and protein, but were high in crude fiber, fat and ash content. Mango flour showed a balance between soluble and insoluble dietary fiber proportions, with total dietary fiber content ranging from 3.2 to 5.94 g kg−1. Mango flours exhibited high values for bioactive/antioxidant compounds compared to wheat flour. The water absorption capacity and oil absorption capacity of mango flours ranged from 0.36 to 0.87 g kg−1 and from 0.18 to 0.22 g kg−1, respectively.

CONCLUSION: Results of this study showed mango peel flour to be a rich source of dietary fiber with good antioxidant and functional properties, which could be a useful ingredient for new functional food formulations. Copyright © 2011 Society of Chemical Industry

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