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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #311526
Title: Addition of dried 'Ataulfo' mango (Mangifera indica L) by-products as a source of dietary fiber and polyphenols in starch-molded mango snacks

Author
item SAYAGO-AYERDI, SONIA - Instituto Tecnológico De Tepic
item BLANCAS-BENITEZ, FRANCISCO - Instituto Tecnológico De Tepic
item Avena-Bustillos, Roberto
item Olsen, Carl
item MONTALVO-GONZALEZ, EFIGENIA - Instituto Tecnológico De Tepic
item McHugh, Tara

Submitted to: Food Research International
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/23/2015
Publication Date: 5/8/2015
Citation: Sayago-Ayerdi, S., Blancas-Benitez, F.J., Avena Bustillos, R.D., Olsen, C.W., Montalvo-Gonzalez, E., Mchugh, T.H. 2015. Addition of dried 'Ataulfo' mango (Mangifera indica L) by-products as a source of dietary fiber and polyphenols in starch-molded mango snacks. Food Research International. doi: 10.1007/s13197-015.1855-1857.

Interpretive Summary: Increasing demand of healthier foods favors the consumption of natural bioactive compounds that confers protection against cardiovascular diseases and other degenerative diseases. The industrial processing of mango, originates 35-60 % waste, mainly from seeds, peels, and paste, which are a source of dietary fiber and bioactive compounds. Our study analyzed the effect of dried ‘Ataulfo’ mango concentrate and peel/fiber waste by-product at different ratios (75:25, 50:50, 25:75; dried ‘Ataulfo’ mango concentrate:Peel/fiber waste by-product) for total sugarcane replacement, on physical, sensory properties, dietary fiber and antioxidants of starch-molded mango snacks. Total dietary fiber content in starch-molded mango snacks increased more than double while total soluble phenols increased about five times when sugarcane was substituted by dried ‘Ataulfo’ mango concentrate:Peel/fiber waste by-product. Starch-molded mango snack with peel/fiber waste by-product used to replace the sugarcane exhibited better antioxidant properties without change in hardness. These results suggest that incorporation of dried mango fibrous by-product to starch-molded mango snacks improve dietary fiber and antioxidant capacity of mango snacks, reducing sugar content without affecting physical-chemical parameters.

Technical Abstract: The increasing demand of healthier foods favors the consumption of natural bioactive compounds such as antioxidants and dietary fiber (DF) that confers protection against cardiovascular diseases and other degenerative diseases. On the industrial processing of mango, 35-60 % of this fruit is discarded as waste, which originate significant amounts of by-products, mainly from seeds, peels, and paste, which are a source of DF and bioactive compounds. This study analyzed the effect of dried ‘Ataulfo’ mango concentrate (DAMC) and peel/fiber waste by-product (DAMB) at different ratios (75:25, 50:50, 25:75; DAMC: DAMB) for total sugarcane replacement, on physical, sensory properties, DF and antioxidants of starch-molded mango snacks. Total DF content in starch-molded mango snacks increased from 5.46 g to 13.39 g/ 100 g dw, while total soluble phenols increased about five times (from 107.89 to 626 mg GAE/100 g dw) when sugarcane was substituted by 25:75 DAMC: DAMB. Starch-molded mango snack with DAMB used to replace all the sugarcane from Control formulation exhibited better antioxidant properties without change in hardness. These results suggest that a incorporation (75:25 DAMC: DAMB) of dried mango fibrous by-product to starch-molded mango snacks improve DF and antioxidant capacity of mango snacks reducing sugar content without affect physical-chemical parameters, such as color, aw and pH.