Comparison of the physico-chemical and functional properties of mango kernel flour with wheat flour and development of mango kernel flour based composite cakes

Abstract

Mango kernel is generally treated as a waste material, but its flour can be used in many foods as a potential substitute of wheat flour (WF). The aims of this study were to process mango kernel flour (MKF) and to compare its nutritional, functional and physical properties with WF and finally to evaluate the quality of MKF substituted composite cakes. Analysis showed that MKF contained comparatively higher energy than WF (4.12 vs 3.54 kcal/g), while proximate compositions were: 7.58% moisture, 2.16% ash, 8.03% protein, 10.16% fat, 1.16% crude fiber and 72.07% total carbohydrate in MKF. Bulk density and water absorption capacity of MKF was higher than WF, while oil absorption capacity, swelling index and brightness were higher for WF. Most of the macro nutritional components of the developed cakes increased with increasing of MKF content and around 3.60% more energy was given by 40% MKF containing cake compared to control one. Chroma analysis showed that MKF addition caused in darkness of crust and crumb color of the cakes but all of the values did not differ significantly at p ≤ 0.05. Sensory evaluation indicated that 20% MKF containing cake was the most acceptable to the panelists among composite cakes and storage stability test revealed that the cakes can be stored for about 7–10 days without any preservatives and MKF substituted cakes showed better stability than control during the storage period.