Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Production of Mango Peel Flour and Kernel Mango Flour
Chemical Analysis
2.3. Extrusion Process
2.4. Physical Properties
2.4.1. Expansion Index (EI)
2.4.2. Hardness
2.4.3. Water Absorption Index (WAI) and Water Solubility Index (WSI)
2.5. Chemical Properties
2.5.1. Preparation of Sample Extracts
2.5.2. Total Polyphenol Determination
2.5.3. Determination of Antioxidant Activity
2.6. Sensory Evaluation of Extrudates
2.7. Experimental Design and Statistical Analysis
3. Results and Discussion
3.1. Production of Mango Peel and Kernel Flour
3.1.1. Characterization of Mango Fruit
3.1.2. Characterization of Flours
3.2. Physical Properties
3.2.1. Expansion Index (EI)
3.2.2. Hardness
3.2.3. The Water Absorption Index (WAI)
3.2.4. The Water Solubility Index (WSI)
3.3. Chemical Properties of Extrudates
3.3.1. Total Polyphenol
3.3.2. Antioxidant Activity
DPPH
ABTS
3.4. Mixture Design
3.5. Optimization Mixture Design
3.6. Sensory Evaluation of Extrudates
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Point | Mixtures | WCF a (%) | MPF b (%) | MKF c (%) |
---|---|---|---|---|
A | 1 | 75.00 | 25.00 | 0.00 |
B | 2 | 58.33 | 41.67 | 0.00 |
D | 3 | 58.33 | 25.00 | 16.67 |
E | 4 | 41.67 | 58.33 | 0.00 |
F | 5 | 41.67 | 41.67 | 16.67 |
G | 6 | 41.67 | 25.00 | 33.33 |
J | 7 | 25.00 | 75.00 | 0.00 |
K | 8 | 25.00 | 58.33 | 16.67 |
L | 9 | 25.00 | 41.67 | 33.33 |
M | 10 | 25.00 | 25.00 | 50.00 |
F | 11 | 41.67 | 41.67 | 16.67 |
C | 12 | 58.33 | 33.33 | 8.33 |
H | 13 | 33.33 | 58.33 | 8.33 |
I | 14 | 33.33 | 33.33 | 33.33 |
Analysis | WCF a | MPF b | MKF c |
---|---|---|---|
Moisture (%) | 11.51 | 7.99 | 6.86 |
Protein (%) | 7.57 | 2.88 | 6.31 |
Ash (%) | 1.24 | 1.74 | 1.97 |
Fat (%) | 2.22 | 1.51 | 9.94 |
Total carbohydrates (%) | 75.89 | 74.65 | 72.37 |
Fiber (%) | 1.57 | 11.23 | 2.55 |
Mixture | EI 1,2 | Hardness 1 (N) | WAI 1,3 (g Wet/g Sample) | WSI 1,4 (%) | Total Polyphenol 1 (mg GAE/100 g Sample) | DPPH 1 (mg Etrolox/g Sample) | ABTS 1 (mg Etrolox/g Sample) |
---|---|---|---|---|---|---|---|
1 | 1.18 ± 0.01 a,b | 63.55 ± 13.34 a | 4.67 ± 0.10 a,b | 14.20 ± 0.49 a | 4821 ± 32.87 a | 101.38 ± 3.21 a | 133.53 ± 8.81 a |
2 | 1.10 ± 0.01 d,e | 85.91 ± 14.81 c,d | 4.41 ± 0.04 a,c | 21.43 ± 0.54 b,c | 6055 ± 44.26 a | 123.63 ± 6.29 b,c | 151.80 ± 7.50a,b |
3 | 1.19 ± 0.01 b | 64.14 ± 12.55 a | 4.03 ± 0.05 d,e | 17.46 ± 0.11 d | 5294 ± 32.54 a | 158.54 ± 6.52 e | 100.71 ± 2.86 e |
4 | 1.07 ± 0.01 e,f | 109.83 ± 16.67 f,g | 4.46 ± 0.02 a | 29.12 ± 0.44 e | 6548 ± 38.91 a | 104.38 ± 3.59 a,b | 165.87 ± 7.46 b,c,d |
5 | 1.09 ± 0.01 d,e,f | 87.77 ± 13.14 c,d,e | 4.63 ± 0.16 a,b | 22.20 ± 0.16 c | 7157 ± 42.23 a | 173.77 ± 6.94 f,g | 265.74 ± 9.32 f |
6 | 1.17 ± 0.03 a,b | 67.86 ± 10.98 a,b | 4.42 ± 0.10 a | 17.02 ± 0.29 d | 6997 ± 48.82 a | 198.93 ± 6.07 h,i | 173.18 ± 6.83 d |
7 | 1.05 ± 0.02 f,g | 115.62 ± 15.40 g | 5.78 ± 0.11 f | 31.51 ± 0.69 f | 7242 ± 46.40 a | 134.71 ± 6.59 c,d | 212.67 ± 9.64 g |
8 | 1.03 ± 0.05 g | 96.40 ± 12.75 d,e | 4.46 ± 0.01 a | 30.20 ± 0.14 g | 5069 ± 16.60 a | 173.26 ± 6.53 e,f | 128.05 ± 5.16 a |
9 | 1.12 ± 0.02 c,d | 74.73 ± 11.47 a,b,c | 4.85 ± 0.08 b | 21.94 ± 0.14 c | 7455 ± 52.26 a | 192.60 ± 6.32 g,h | 284.77 ± 12.0 f |
10 | 1.15 ± 0.01 a,c | 63.45 ± 6.67 a | 3.37 ± 0.03 g | 20.66 ± 0.25 b | 7365 ± 42.22 a | 209.24 ± 7.55 i | 380.00 ± 10.4 h |
11 | 1.09 ± 0.01 d,e,f | 85.42 ± 11.67 c,d | 3.82 ± 0.04 e | 24.04 ± 0.23 h | 6942 ± 46.16 a | 157.56 ± 7.59 d,e | 170.08 ± 3.58 c,d |
12 | 1.15 ± 0.04 a,c | 83.45 ± 8.53 c,d | 4.14 ± 0.01 c,d | 19.41 ± 0.16 i | 6530 ± 42.02 a | 128.12 ± 4.29 c,d | 153.87 ± 6.95 a,b,c |
13 | 1.06 ± 0.02 e,f,g | 101.11 ± 13.24 e,f | 4.42 ± 0.18 a | 28.52 ± 0.05 e | 7028 ± 44.89 a | 150.03 ± 6.81 e | 175.56 ± 5.55 d |
14 | 1.12 ± 0.03 c,d | 79.73 ± 9.12 b,c | 3.86 ± 0.05 e | 24.47 ± 0.16 h | 7493 ± 50.15 a | 189.82 ± 7.34 g,h | 243.66 ± 3.09 i |
Variable | λ1 (WCF) 1 | λ2 (MPF) 2 | λ3 (MKF) 3 | λ1 λ2 | λ1 λ3 | λ2 λ3 | λ1 λ2 λ3 | Pred-R2 |
---|---|---|---|---|---|---|---|---|
Physical properties | ||||||||
EI 4 | 1.175 | 1.014 | 1.15 | N.S. 7 | N.S. 7 | N.S. 7 | N.S. 7 | 85.62 |
Hardness | 62.26 | 115.76 | 63.68 | 44.91 | 24.07 | −13.28 | N.S. 7 | 97.20 |
WAI 5 | 4.26 | 5.15 | 3.73 | N.S. 7 | N.S. 7 | N.S. 7 | N.S. 7 | 47.49 |
WSI 6 | 15.34 | 33.37 | 20.32 | N.S. 7 | N.S. 7 | N.S. 7 | N.S. 7 | 91.86 |
Chemical properties | ||||||||
Total Polyphenol | No model | |||||||
DPPH | 110.48 | 134.25 | 225.84 | N.A. | N.A. | N.A. | N.A. | 90.39 |
ABTS | 138.15 | 192.62 | 392.62 | −37.44 | −575.06 | −401.87 | 2264.32 | 86.63 |
Appearance | ||
Mixture 1 * | Mixture 6 * | Mixture 12 * |
6.63 ± 1.45 a | 6.12 ± 1.55 a | 6.37 ± 1.61 a |
Taste | ||
Mixture 1 * | Mixture 6 * | Mixture 12 * |
6.80 ± 1.47 a | 5.50 ± 1.85 b | 6.49 ± 1.55 a |
Texture | ||
Mixture 1 * | Mixture 6 * | Mixture 12 * |
6.42 ± 1.77 a | 5.68 ± 1.84 b | 6.19 ± 1.77 a,b |
Authors | Conditions of Extrusion | Formulation | EI 1 | H 2 | WAI 3 | WSI 4 | TP 5 | DPPH 6 | ABTS 7 |
---|---|---|---|---|---|---|---|---|---|
This work | Single-Screw 3:1 compression ratio 19.05 mm screw diameter Die 3 mm 17% FM 8, 120 °C, 100 rpm | 58.33% White Corn Flour 33.33% Mango Peel Flour 8.33% Mango Kernel Flour | 1.15 ± 0.04 | 83.45 ± 8.53 | 4.14 ± 0.01 | 19.41 ± 0.16 | 6530 ± 42.02 | 128.12 ± 4.29 | 153.87 ± 6.95 |
Mazlan et al. [8] | Single-screw extruder 4:1 compression ratio Die 4 mm 17% FM 8, 100 rpm, 144 °C | 17.09% Mango Peel Flour 82.91% Corn Grits | 2.06 ± 0.02 | 64.88 ± 3.16 | N.E. 9 | N.E. 9 | N.E. 9 | N.E. 9 | N.E. 9 |
Korked et al. [20] | Single-Screw extruder 4:1 compression ratio 14% FM 8, 180 rpm, 180 °C | 72.6% Corn Grits 8% Wheat Flour 8%Rice Flour 0.5% Margarine 5.45% Defatted soybean melt 5.45% Mango peel fiber | 3.18 ± 0.11 | 297 ± 11.51 | N.E. 9 | N.E. 9 | 929 ± 0.70 | N.E. 9 | N.E. 9 |
Alam et al. [65] | Co-rotating Twin-screw 85% FM 8, 313 rpm, 164 °C | 85% Rice flour 7.5% Defatted soy flour 3.75% Carrot pomace powder 3.75% cauliflower trimmings powder | 1.06 | 55.2 | 5.8 | 20.1 | N.E. 9 | N.E. 9 | N.E. 9 |
Gumul et al. [66] | Single-Screw Die 3 mm 1:2 compression ratio 14% FM 8, 190 rpm, 180 °C | 10% Defatted Blackcurrant seed 90% Cornmeal | 2.80 ± 0.01 | 26.4 ± 3.58 | 9.92 ± 0.57 | 14.94 ± 0.72 | N.E. 9 | N.E. 9 | N.E. 9 |
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Medina-Rendon, E.A.; Guatemala-Morales, G.M.; Padilla-Camberos, E.; Corona-González, R.I.; Arriola-Guevara, E.; García-Fajardo, J.A. Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties. Processes 2021, 9, 1660. https://doi.org/10.3390/pr9091660
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. Processes. 2021; 9(9):1660. https://doi.org/10.3390/pr9091660
Chicago/Turabian StyleMedina-Rendon, Esther Alicia, Guadalupe María Guatemala-Morales, Eduardo Padilla-Camberos, Rosa Isela Corona-González, Enrique Arriola-Guevara, and Jorge Alberto García-Fajardo. 2021. "Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties" Processes 9, no. 9: 1660. https://doi.org/10.3390/pr9091660