Biology

Biochemistry

Botany

Antioxidant capacity

Food science

Flavor

Antioxidant

Absorption of water

Chemistry

Wheat flour

Farinograph

World journal of dairy & food sciences/World journal of dairy and food sciences

Mango peels and seed kernels are the major by-products of mango juice industry, they are rich sources of natural bioactive compounds which play an important role in prevention of diseases. In the present study, the effect of mango peels powders (MPP) at different replacing levels (5, 10, 15 and 20%) and mango kernels powders (MKP) at (20, 30, 40 and 50%) on rheological, physical, sensory and antioxidant properties of biscuits were evaluated. The results revealed that MPP had high contents of ash, crude fiber and water holding capacity while, MKP characterized by higher fat and protein than MPP. Farinograph data of wheat flour incorporated with MPP showed an increase in water absorption from 60.4 to 67.6%, while decrease in MKP. The content of phenolics increased from 3.84 to 24.37 mg/g of biscuit incorporated with deferent levels of MPP and MKP. The biscuits incorporated with MPP and MKP exhibited an improvement in their antioxidant properties. Acceptable biscuits with mango flavor were obtained by incorporating up to 10% MPP and with MKP up to 40%. Thus, the results indicated that by incorporating mango peels and kernels powders, it is possible to enhance the nutritional quality and improved antioxidant properties of biscuits.

Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit.