Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

Abstract

Antioxidants like phenolics and carotenoids both as additives in foods or pharmaceutical supplements can scavenge reactive oxygen species and protect against degenerative diseases like cancer, cardiovascular diseases. Mango peel, which is a by-product obtained during processing of mango products such as mango pulp and amchur, is currently discarded and thus, causing environmental pollution. In the present study, mango peel was incorporated into macaroni at three different levels (2.5, 5.0, 7.5%) and studied its effect on the cooking properties, firmness, nutraceutical and sensory characteristics of macaroni. The total dietary fiber content in macaroni increased from 8.6 to 17.8%. The content of polyphenols increased from 0.46 to 1.80 mg/g and carotenoid content increased from 5 to 84 μg/g of macaroni with 7.5% incorporation of mango peel powder. The macaroni products incorporated with mango peel exhibited improved antioxidant properties. The cooking loss of macaroni increased from 5.84 to 8.71%, and the firmness increased from 44 to 73.45 gf upon incorporation of mango peel powder. Incorporation of 5% mango peel powder into semolina yielded macaroni with acceptable quality. Thus, the results suggest that by incorporating mango peel powder, it is possible to enhance the nutritional quality of macaroni without affecting its cooking, textural and sensory properties.