Abstract
Regular consumption of bioactive phytochemicals from natural sources, such as polyphenols, carotenoids and fiber offer health benefits and are related to the prevention of degenerative diseases such as cardiovascular diseases and cancer. The byproducts of the mango are abundantly produced during processing. Currently, these residues do not have a suitable destination and when discarded to the environment constitute a substrate for the growth of microorganisms and disease-carrying insects. Furthermore, they contribute to contamination of groundwater, among others. The aim of this study make biscuits enriched with the byproduct of mango as a source of crude fiber and bioactive phytochemicals from its proximate, chemical and sensory evaluation. The results showed that the flour residue mango is a good source of polyphenols (118.74 mg GAE.100g -1 ), carotenoids (721.45 μg.100g -1 ) and total fiber (33.23%). The cookies were prepared with different levels (0, 10, 20 and 30%) of mango residue flour and subjected to sensory, chemical and microbiological analysis. The results revealed that enrichment of wheat flour with 30% of the incorporated waste sleeve flour results in a biscuit with high fiber content and good acceptance. Thus, the meal residue sleeve can be used for the preparation of biscuits and other foods with function claims and nutraceutical in addition to the usual power is consumed in the diet.
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