Evaluation of food powders obtained from peels of mango (Mangifera indica) as sources of functional ingredients

被引：16

作者：

Serna-Cock, Liliana ^{[1
]}

Torres-León, Cristian ^{[1
]}

Ayala-Aponte, Alfredo ^{[2
]}

机构：

[1] Facultad de Ingeniería Y Administración, Universidad Nacional de Colombia, Sede Palmira, Carrera 32 Chapinero, Via Candelaria, Bloque 25, Palmira, Valle del Cauca, Colombia

[2] Escuela de Ingeniería de Alimentos, Universidad del Valle, Cali, Colombia

来源：

Informacion Tecnologica | 2015年 / 26卷 / 02期

关键词：

Ascorbic acid - Wetting - Oils and fats - Particle size - Powders - Fruits;

D O I：

10.4067/S0718-07642015000200006

中图分类号：

学科分类号：

摘要：

The effects of particle size (250 microns and 180 microns) on wettability, solubility, water holding capacity (WHC), oil holding capacity (OHC), and swelling in freeze drying powders, obtained from three varieties of mango peels (Creole, Keitt and Tommy Atkins), were analyzed. In addition, the content of carotenoids, antioxianinas, and ascorbic acid, were evaluated. The particle diameter and the variety of mango affected the functional properties of the powders (p-1) and higher CRAC (4.15 to 4.71 gg -1). The study shows that mango peel powders can be used for the development of functional foods.

引用

页码：41 / 50