Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies. Issue 12 (7th October 2022)

• Record Type: Journal Article
• Authors: Aamir, Muhammad; Saleem, Ayesha; Rakha, Allah; Nadeem, Muhammad; Ateeq, Huda; Saeed, Farhan; Asghar, Aasma; Shah, Yasir Abbas; Afzaal, Muhammad; Javed, Ahsan; Tufail, Tabussam; Qamar, Aiza
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 12(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-10-07
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.17173
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Present study was conducted to investigate the functional properties of multigrain cookies with the addition of mango waste as a source of bioactive compounds. Purposely, fortified cookies were prepared using mango peel and kernel powder in 2%, 4%, and 6% ratio in simple wheat flour along with 10% oat and 10% barley flour. The prepared cookies were analyzed for proximate, antioxidant, physical, and sensory characteristics. The results revealed that mango peel powder had high content of antioxidant and crude fiber, whereas mango kernel powder had a high content of moisture (6.62 ± 0.15%), ash (2.17 ± 0.13%), protein (8.17 ± 0.05%), and fat (1.67 ± 0.02%) as compared with mango peel powder. However, 4% mango peel and 2% mango kernel powder did not impact the texture or color of the cookies while substituting up to 6% resulted in color differences that were disliked. In cookies, phenolic and flavonoid content increased due to addition of mango peel and mango kernel that boosted their antioxidant activity. The sensory evaluation revealed that substituting up to 4% mango peel and 2% mango kernel powder resulted in cookies with acceptable mango taste and flavor; however, cookies prepared with the addition of 2% peel powder and 2% kernel powder resulted in highest sensory score and showed better results for physicochemical as well as antioxidant analysis. It is concluded that 2% mango peel and kernel were found to play a vital impact in improving the nutritional characteristics of fortified cookies. Practical applications: It is observed that the waste from fruit and vegetables is a rich source of biologically active compounds such as flavonoids and phenolic compounds, having strong antioxidant potential. Current study is conducted to not only validate the nutritional characterization and sensory evaluation of multigrain mango peel and kernel cookies but also enhance significance of fruit waste by its utilizing in different food products especially in baked products.