Exploring differences in the physicochemical and nutritional properties of mango flours and starches.
Food Sci Technol Int
; : 10820132241259055, 2024 Jun 10.
Article
em En
| MEDLINE
| ID: mdl-38856150
ABSTRACT
Mangoes contain several components that are beneficial for health, in addition to being potential sources of starch for the food industry. However, a substantial amount of fruit is lost in the field because it does not meet commercial standards, resulting in food losses and environmental damage. Herein, the physicochemical properties of mango flours and starches obtained from different parts of the fruit of two cultivars were evaluated. Mango peel flours have higher levels of proteins, fibers, minerals, carotenoids, ascorbic acid, and antioxidant activity than pulp flours, in addition to a higher yellowing index and water and oil-holding capacity, and can be used as a functional flour. The pulp flours, with the higher starch content, showed characteristics that make them valuable as a potential ingredient in soft baking and gluten-free products. Mango starches have circular and oval shapes, with a bimodal distribution. All starches showed an A-type crystallinity pattern. Pulp starches showed a higher peak viscosity and breakdown, with a lower setback, and can be used as a thickening or gelling agent. The higher thermal stability of kernel starch suggests its application in sauces, baking, dairy products, and canned foods.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Idioma:
En
Revista:
Food Sci Technol Int
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Estados Unidos