[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

Ajila, C. M. and Leelavathi, K. and Prasada Rao, U. J. S. (2008) Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48. pp. 319-326.

[img] PDF
Journal_of_Cereal_Science_48_(2008)_319-.pdf
Restricted to Registered users only

Download (296kB)

Citations: 22 in Google Scholar


Abstract

Consumption of natural bioactive compounds such as polyphenols, carotenoids and dietary fiber offers health benefits including protection against cardiovascular diseases, cancer and other degenerative diseases. Mango peel is a major by-product obtained during processing of mango products such as mango pulp and amchur. Currently, mango peel is discarded which contributes to environmental pollution. In the present study, mango peel was incorporated into biscuits and improvement in the nutraceutical properties of the biscuits was studied. The studies indicated that mango peel contained 51.2% of total dietary fiber, 96 mg GAE/g of polyphenols and 3092 μg/g of carotenoids. Farinograph characteristics of the wheat flour incorporated with mango peel powder (MPP) showed an increase in water absorption from 60 to 68%. Soft dough biscuits were prepared using different levels (5.0, 7.5, 10.0, 15.0 and 20.0%) of MPP and objective, sensory and nutritional properties of the biscuits were evaluated. The total dietary fiber content increased from 6.5 to 20.7% with a high proportion of soluble dietary fiber with incorporation of 20% MPP. The content of polyphenols increased from 0.54 to 4.50 mg/g and carotenoid content increased from 17 to 247 μg/g of biscuit with 20% incorporation of MPP. The biscuits incorporated with mango peel exhibited improved antioxidant properties. Acceptable biscuits with mango flavor were obtained by incorporating 10% MPP. Thus, the results indicated that wheat flour incorporated with MPP yielded dietary fiber enriched biscuits with improved antioxidant properties.

Item Type: Article
Uncontrolled Keywords: Mango peel; Biscuits; Dietary fiber; Antioxidants; Polyphenols; Carotenoids
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Dept. of Biochemistry
Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Sep 2005
Last Modified: 05 Oct 2018 07:03
URI: http://ir.cftri.com/id/eprint/185

Actions (login required)

View Item View Item