Abstract
The novelty of this work is the use of two mango by-products, mango peel and kernel, to obtain an extruded food. As well as the development of this food through a design of mixtures, we conducted sensorial analysis of the food through a hedonic test, in order not only to develop an extruded food with mango by-products, but also to develop a food that will be accepted by the consumer. A simple lattice mixture design was carried out with 14 mixtures, where the components were white corn flour (WCF), mango peel flour (MPF) and mango kernel flour (MKF), both from the Tommy Atkins mango variety. Physical and chemical properties such as the expansion index (EI), hardness, water absorption index (WAI), water solubility index (WSI), total phenols, DPPH and ABTS were evaluated. An optimization region was found that included 3 design points. Mixtures 1, 6 and 12 were evaluated using a nine-point hedonic scale to determine the acceptability of the product. Appearance, taste, and texture of the extrudates was evaluated. The extrudate with the best overall acceptability and the optimum physical and chemical properties contained 58.33% white corn flour, 33.33% mango peel flour and 8.33% mango kernel flour.
Highlights
Introduction iationsMango (Mangifera indica) is the most widely available commercial fruit in countries of the tropical region
We found that a total of 41.67% of mango by-products can be incorporated: 33.33% mango peel and 8.34% mango kernel
It is important to note that previous research focused on single by-products, and this study marks the first use of a blend of mango peel and kernel
Summary
Mango (Mangifera indica) is the most widely available commercial fruit in countries of the tropical region. World production in 2019 was 55.9 million tons [1]. México is the world’s sixth largest producer, producing 2,089,041 tons [2]. Obtaining an industrial agricultural product implies waste or by-product generation that represents an environmental problem. By-products are dumped in landfills and lead to the proliferation of microorganisms. By-products are generated in large volumes at a national level, and only minimal parts are reused in the production of low value-added animal feed. Mango by-products (peel, seed, and the pulp attached to both) constitute 35–60% of the total weight of the fruit. Mango industrialization is a form of decreasing losses in high season and maximizing its exploitation [3]
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