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Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) 'Ataulfo' processing by-product

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Author

  • James Ramirez-Maganda
  • Francisco J. Blancas-Benitez
  • Victor M. Zamora-Gasga
  • Ma de L. Garcia-Magana
  • Luis Arturo Bello-Perez
  • Juscelino Tovar
  • Sonia G. Sayago-Ayerdi

Summary, in English

Wheat flour and cane sugar were partially substituted (50 and 75%) by a mango-processing by-product (MPB) as an added-value food ingredient in muffins. Their sensory analysis, chemical composition, antioxidant activity and in vitro starch hydrolysis properties were studied. Sensory analysis showed statistically significant difference (p < 0.05) between control and muffins 75% MPB substituted level (p < 0.05) with the highest score. Proximate analysis revealed that muffins substituted with MPB had significantly (p < 0.05) higher moisture, ash, soluble, insoluble and total indigestible fraction contents but lower total soluble carbohydrates and available starch contents than a non-substituted (control) muffin. Total soluble polyphenol (TSP) content increased about three times (from 1.86 to 5.36 g GAE/100 g dw) with MPB substitution. Chlorogenic, caffeic, gallic, hydroxycinnamic and ferulic acids were identified as major TSP. Muffins with MPB, exhibited better antioxidant properties (104.0 to 108.5 mu mol TE/g dw for DPPH assay and 34.1 to 19.1 mmol TE/g dw for FRAP assay) than the control formulation. The presence of high phenolic and insoluble indigestible fraction contents, which may be responsible of the lower rate of starch hydrolysis observed in muffins prepared with MPB, might modulate the postprandial glucose response in vivo. MPB may be used as an ingredient in foods with add-value with potential health-promoting features, besides providing a solution to the environmental problems associated with the disposal of mango by-products. (C) 2015 Elsevier Ltd. All rights reserved.

Department/s

  • Food for Health Science Centre, Medicon Village

Publishing year

2015

Language

English

Pages

117-123

Publication/Series

Food Research International

Volume

73

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Science

Keywords

  • Mango processing by-product
  • Indigestible fraction
  • Antioxidant
  • activity
  • In vitro starch hydrolysis

Status

Published

ISBN/ISSN/Other

  • ISSN: 0963-9969