Effect of deep frying unripe mango kernel flour extrudate: Physicochemical, microstructural and starch digestibility characteristics

Abstract

The waste produced by the food industry causes serious environmental problems, such as impacts on climate change, food safety, and economic losses. Because of the economic importance of mango, the main byproducts, namely, the peel and the seed, are discarded as agro-industrial waste. The aim of the study was to produce extruded mango kernels to evaluate the physicochemical, microstructural and in vitro starch digestibility characteristics of deep fried to gain information on the possible use of mango kernel flour for food and nonfood purposes. Flour of mango kernel was prepared, and moisture content was adjusted to extrusion. The extruded material was deep-fried and studied in terms of chemical composition, microstructure, gelatinization patterns and in vitro starch hydrolysis. The microstructure results showed that the presence of oil in the food matrix helped change the starch structure in deep-fried extrusion due to amylose-lipid interactions. The deep-fried process reduced the in vitro hydrolysis rate when compared with the extruded matrix. Mango byproducts, especially seeds (kernels), are considered cheaper sources of valuable food and nutraceutical ingredients.