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

被引：11

作者：

Alicia Medina-Rendon, Esther ^{[1
]}

Maria Guatemala-Morales, Guadalupe ^{[1
]}

Padilla-Camberos, Eduardo ^{[2
]}

Isela Corona-Gonzalez, Rosa ^{[3
]}

Arriola-Guevara, Enrique ^{[3
]}

Alberto Garcia-Fajardo, Jorge ^{[4
]}

机构：

[1] Ctr Invest & Asistencia Tecnol & Diseno Estado Ja, Tecnol Alimentaria, Normalistas 800, Guadalajara 44270, Jalisco, Mexico

[2] Ctr Invest & Asistencia Tecnol & Diseno Estado Ja, Biotecnol Med & Farmaceut, Normalistas 800, Guadalajara 44270, Jalisco, Mexico

[3] Univ Guadalajara, Ctr Univ Ciencias Exactas & Ingn, Dept Ingn Quim, Blvd Marcelino Garcia Barragan 1421, Guadalajara 44430, Jalisco, Mexico

[4] Ctr Invest & Asistencia Tecnol & Diseno Estado Ja, Subsede Noreste, Parque Invest & Innovac Tecnol PIIT, Apodaca 66629, Nuevo Leon, Mexico

来源：

PROCESSES | 2021年 / 9卷 / 09期

关键词：

by-products mango; mango peel flour; mango kernel flour; food extrudate; mixture design; hedonic test; physical properties; chemical properties; FUNCTIONAL-PROPERTIES; DIETARY FIBER; ANTIOXIDANT ACTIVITY; TOTAL PHENOLICS; SNACK FOODS; EXTRUSION PROCESS; SCREW SPEED; PEEL; QUALITY; OPTIMIZATION;

D O I：

10.3390/pr9091660

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

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.

引用

页数：18