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ABSTRACT
The mango kernel is a byproduct of mango processing industries and it contains appreciable quantities of edible oil and quality proteins. In the present research, wheat flour was partially replaced with defatted mango kernel flour up to 30% and blends were further utilized for the preparation of biscuits. The nutritional and functional properties of flour blends were determined in the first phase. The second phase dealt with product analysis and sensorial appraisal from the trained taste panel. The results indicated that the addition of mango kernel flour improved the mineral and fiber content of flour blends. The addition of mango kernel flour affected emulsifying and foaming properties of flour blends negatively, while water and oil absorption improved positively from 60.76 ± 2.39% to 86.29 ± 2.51% and 81.81 ± 2.94% to 123.87 ± 5.39%, respectively. The results might be due to lower bulk density of blends. The cookies prepared from flour blends showed improved color tonality and textural characteristics. Sensorial appraisal from a trained taste panel was awarded to cookies containing 15% and 20% defatted mango kernel flour, however, the rating was slightly less than the control. The results were conclusive that defatted mango kernel can be used at 15% and 20% with significant consumer acceptability. Future aspects of the present research include the extraction of principal ingredients, e.g., starch and proteins, for value addition.
Funding
The authors gratefully acknowledge the Higher Education Commission (HEC), Pakistan for providing funds for carrying out the present research.