Study of Mango Kernel Flour (MKF) Incorporated Wheat Crackers

Abstract

India is the largest producer of mangoes with 44.14 % of the total world production. The kernel obtained after decortication of mango stone can be utilized as a supplement to wheat flour. Present study was undertaken with the objective to study sensory properties and shelf life of Mango Kernel Flour (MKF) incorporated wheat crackers (baked food product). Mango kernel accounts for 9 % of total weight of mango fruit. Flour recovery from mango seed kernel is 80.6 %. Except for water absorption capacity, functional properties of MKF and wheat flour differed significantly. Sensory scores obtained for 20 % incorporation level was observed to be on par with the control. At the 15<sup>th</sup> day there was slight decrease but statistically significant difference was noticed between initial and 30th day for sensory scores of crackers. But both control and MKF incorporated crackers had acceptable sensory scores for all the parameters, indicating shelf life of one month. Less microbial load on MKF crackers at the end of 30 days of storage period may be attributed to the presence of polyphenols, which exhibits antimicrobial activity. MKF can be utilized as wheat flour supplement up to 20 % in crackers, with least effect on sensory properties and exhibited shelf life of one month.