Abstract
The present study involved the processing and testing of two formulations of mango doughnuts. The mango pulp formulations were combined either with maize or rice flour. The dough from both formulations was fried in immersion oil using a gas-fueled fritter and a crepe maker in controlled conditions. Levels of moisture, titrable acidity, total ash, fat, proteins, total sugars and beta-carotene were determined for the dough and for the mango doughnuts by using physicochemical standard methods. Sensory evaluation of the end-products with respect to aroma, color, taste and texture were performed. Results showed that the moisture contents of mango doughnuts obtained using the gas fryer which contained maize (DMMgf) or rice (DMRgf) flour were significantly lower than the same formulations obtained using the crepe maker (DMMcm, DMRcm). The highest fat contents for the DMRgf and DMMgf doughnuts were 25.34 and 29.78%, respectively. The beta-carotene contents of the doughnuts fried with the crepe maker (110.32 and 107.92 µg/100 g) were significantly higher than those doughnut fried with the gas fryer (90.91 and 85.49 µg/100 g). The yellow color of the DMRcm formulation was found to be very attractive by 70% of the tasters. In contrast, the DMMcm sample was found to be fairly attractive by 56.70% of the tasters. This method of processing mangos into doughnuts is convenient, requiring only common household equipment. The product is an innovative way of utilizing and adding value to over-ripe mango fruit, to reduce post-harvest loss and increase food and nutrition security. Key words: Mangifera indica, mango doughnuts, sensory analysis, nutritional characteristics, Burkina Faso.
Highlights
In Burkina Faso, mango (Magifera indica L.) trees produce about 337,101 metric tons of fruits per year (CEFCOD, 2013)
The present study looks at an innovative process for transforming mango pulp into doughnuts using local cereal flours. It adds to our knowledge about product diversification for mangos, which may contribute to a reduction in post-harvest losses of this climacteric fruit
A sensory test was carried out on the mango doughnuts produced by frying in the crepe maker
Summary
In Burkina Faso, mango (Magifera indica L.) trees produce about 337,101 metric tons of fruits per year (CEFCOD, 2013). Frying could be an alternative way of processing mango for diversifying mango preservation An advantage of this process, in relation to sensory appeal for consumers, is that it generates complex products with crisp textures which are rich in flavors. These characteristics are responsible for the success of fried products around the world (Banks, 1996; Gonzalez., 2007; Mestdagh et al, 2008). The present study looks at an innovative process for transforming mango pulp into doughnuts using local cereal flours. It adds to our knowledge about product diversification for mangos, which may contribute to a reduction in post-harvest losses of this climacteric fruit. Adoption of doughnut production at both the household and commercial level would help reduce the enormous post-harvest losses of mango and contribute to food and nutritional security
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