Nutritional value and sensory properties of cookies enriched with mango (Mangifera indica L., var Keitt) peel flour
DOI:
https://doi.org/10.12873/431zarzaKeywords:
Mango. By-product; Cookies; Nutritional value; Sensory characteristicsAbstract
Introduction: In agro-industrial processing systems, elements such as stems, seeds and peels are generally discarded; despite the fact that components with high nutritional and functional value have been identified in them. Particularly, bioactive compounds such as carotenoids, polyphenols, dietary fiber, vitamins and minerals, among others, have been identified in mango peels.
Objective: Therefore, the aim of the present work was development and evaluation (nutritional and sensory) of cookies enriched with mango (Mangifera indica L.) peel (Keitt variety).
Methods: For formulation 3.6% of mango peels was used, previously dried (40°C/5 h) and milled. Proximal composition was determined, as well as caloric value. Sensory evaluation was carried out using 9-points hedonic scales (for odour, colour, taste, texture and overall acceptance), in a sample of 90 potential consumers. In order to perform a comparative study, commercial cookie Nut Bar (Kellogg'sâ) was used as a control sample.
Results: Enriched cookies had a higher content of fiber (p<0.001) and ash (p=0.015); however, protein content was lower (p<0.001). The estimated caloric value was 339.740 ± 10.221 and 322.983 ± 8.631 kcal/100g (p=0.095) for control and enriched cookie, respectively. There were no differences in levels of liking for odour (p=0.442), colour (p=0.290), taste (p=0.112), texture (p=0.517) and overall acceptance (p=0.722) between both samples evaluated.
Conclusions: These results reveal that mango peels can be used to increase nutritional value of cookies, without negatively impacting sensory aspects. These findings are expected to contribute to revalorization of mango peel as a functional food ingredient.
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