Abstract
Mango processing produces significant amount of waste (peels and kernels) that can be utilized for the production of value-added ingredients for various food applications. Mango peel and kernel were dried using different techniques, such as freeze drying, hot air, vacuum and infrared. Freeze dried mango waste had higher antioxidant properties than those from other techniques. The ORAC values of peel and kernel varied from 418–776 and 1547–1819μmolTE/g db. The solubility of freeze dried peel and kernel powder was the highest. The water and oil absorption index of mango waste powders ranged between 1.83–6.05 and 1.66–3.10, respectively. Freeze dried powders had the lowest bulk density values among different techniques tried. The cabinet dried waste powders can be potentially used in food products to enhance their nutritional and antioxidant properties.
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