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LAPSE:2023.5226

Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties

Esther Alicia Medina-Rendon, Guadalupe María Guatemala-Morales, Eduardo Padilla-Camberos, Rosa Isela Corona-González, Enrique Arriola-Guevara, Jorge Alberto García-Fajardo

February 23, 2023

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.

Record ID

LAPSE:2023.5226

Keywords

by-products mango, chemical properties, food extrudate, hedonic test, mango kernel flour, mango peel flour, mixture design, physical properties

Subject

Food & Agricultural Processes

Suggested Citation

Medina-Rendon EA, Guatemala-Morales GM, Padilla-Camberos E, Corona-González RI, Arriola-Guevara E, García-Fajardo JA. Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties. (2023). LAPSE:2023.5226

Author Affiliations

Medina-Rendon EA: Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Normalistas 800, Guadalajara C.P. 44270, Jalisco, Mexico [ORCID]
Guatemala-Morales GM: Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Normalistas 800, Guadalajara C.P. 44270, Jalisco, Mexico [ORCID]
Padilla-Camberos E: Biotecnología Médica y Farmacéutica, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Normalistas 800, Guadalajara C.P. 44270, Jalisco, Mexico [ORCID]
Corona-González RI: Departamento de Ingeniería Química, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Marcelino García Barragán #1421, esq. Calzada Olímpica, Guadalajara C.P 44430, Jalisco, Mexico
Arriola-Guevara E: Departamento de Ingeniería Química, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Marcelino García Barragán #1421, esq. Calzada Olímpica, Guadalajara C.P 44430, Jalisco, Mexico [ORCID]
García-Fajardo JA: Subsede Noreste, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Parque de Investigación e Innovación Tecnológica (PIIT), Apodaca C.P. 66629, Nuevo León, Mexico [ORCID]

Journal Name

Processes

Volume

Issue

First Page

1660

Year

2021

Publication Date

2021-09-14

DOI:

https://doi.org/10.3390/pr9091660