Abstract
Defatted mango kernel seed flour was added to wheat flour for the production of cookies. The protein contents of the wheat‐mango kernel flour blend were optimized using optimal mixture design of response surface methodology. The farinograph analysis had acceptable mixing profile at 25%‐defatted mango kernel flour incorporation, after which the mixing profile was adversely affected. The pasting temperature was between 65.8 and 75.6°C; peak viscosity ranged between 448 and 521 BU while the final viscosity ranged between 594 and 709 BU. The flour blends had promising dynamic rheological characteristics; at 15% incorporation of defatted mango kernel flour, G’ was greater than G’’ while a stage was reached when G’ was equal to G’’ at 25% incorporation. At 50% incorporation, G’’ was greater than G’. The cookies produced showed high (>70%) quality in terms of physical properties, color, and sensory evaluation at 25% incorporation of defatted mango flour.
Highlights
| INTRODUCTIONBaked products (bread, cookies, snacks, and cakes) continue to attract consumers’ attention worldwide due to their ready-to-eat nature, nutritional quality, availability, and cost-effectiveness
Baked products continue to attract consumers’ attention worldwide due to their ready-to-eat nature, nutritional quality, availability, and cost-effectiveness
The results indicated that wheat flour had higher protein content than mango kernel flour
Summary
Baked products (bread, cookies, snacks, and cakes) continue to attract consumers’ attention worldwide due to their ready-to-eat nature, nutritional quality, availability, and cost-effectiveness. Production of functional baked products involved incorporation of nutritionally rich food materials with wheat for the production of composite flours. Some of the materials incorporated to enhance the nutritional qualities of baked products include cereals brans, legumes, underutilized crops (like bambara groundnut, kersting’s groundnut), fruits pomace, plantain flour, moringa seed flour, and locust bean pulp (Akubor et al, 2017; Awolu, Olurunfemi, et al 2017; Awolu, Olarewaju, & Akinade, 2017; Bamigbola et al, 2016; Sudha et al, 2007). Mango (Mangifera indica L.) is one of the most important fruits marketed in the world with global production exceeding 26 million tons in 2004 (FAOSTAT, 2006) It is grown naturally or cultivated mainly in tropical and subtropical regions and has been shown to be the second largest tropical fruit crop in the world (Joseph & Abolaji, 1997) behind only bananas (Jahurul et al, 2015). Cookies were developed from the blends, and the effect of the incorporation of mango kernel seed flour on the cookies quality was evaluated
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