Chili Sauce Mix Incorporated with Mango Seed Starch, Its Application as Thickener and Stabilizer

Abstract

India is one among the largest producers of mangoes. This research aimed to utilize agricultural waste from mango processing industries in which mango seed kernels are usually discarded. The seeds are rich in organic components and starch. The study broadly concentrated on the physicochemical, functional, morphological, and sensory properties of starch granule extracted from mango seeds and its application as a thickener and stabilizer in chili sauce in comparison to corn starch. Experimentation showed the total yield, swelling behavior, solubility, and water-binding capacity of the MSS to be in favor. The morphology and internal structures were characterized using Scanning Electron Microscopy and X-Ray Diffraction studies. The pH, titratable acidity, TSS, flow consistency, and serum separations were analyzed for chili sauce with mango seed starch. Mango seed starch is a potential source of starch in comparison to other conventional sources and its utilization at a large scale has chances to improve the economic viability of the mango processing industries.