Results 31 to 40 of about 3,691 (187)

Effects of extrusion variables on corn-mango peel extrudates properties, torque and moisture loss

International Journal of Food Properties, 2019
Effects of extruder parameters (barrel temperature: 75–175°C; screw speed: 76–100 rpm) and feed formulations (feed moisture: 15–21%; mango peel powder: 0–33.33%) on the extrudate properties, moisture loss, and the mixing torque during extrusion was ...
Mazween Mohamad Mazlan, Rosnita A. Talib, Nor Fitriyanah Mail, Farah Saleena Taip, Nyuk Ling Chin, Rabiha Sulaiman, Radhiah Shukri, Mohd Zuhair Mohd Nor   +7 more
doaj   +1 more source

Antioxidant Activity in Pulp and Peel of Three Mango Varieties

Journal of Horticultural Sciences, 2015
The aim of the present study was to estimate the content of total polyphenols and flavonoids and to investigate in-vitro antioxidant potential of methanolic extracts of peel and pulp in three Indian mango varieties.
Deepa Madalageri, P C Bharati, V Orsat, V Raghavan, Udaykumar Kage   +4 more
doaj   +1 more source

Determination of quality parameters of pulp and peel of different mango varieties under Chhattisgarh Plains zone [PDF]

International Journal of Minor Fruits, Medicinal and Aromatic Plants
The pulp represents the quality of any mango variety which determines its market price and demand but mango peel is also used as a by-product in the food industry, hence finding out its biochemical properties is a very important factor based on which we ...
Gangaram Rana
doaj   +1 more source

Pectin from ripe peels of mango cultivars

Bangladesh Journal of Scientific and Industrial Research, 2017
The present study focused on the influence of different extraction conditions of pectin isolated from ripe mango peel of four Bangladeshi mango varieties (Amrapali, Fazlee, Langra & Kharsapat). The correlation between biochemical properties and protein content were also observed.
SA Jabin, N Khatun, M Abdullah Al Mansur, MN Uddin, K Nada, MZ Haque, K Nahar   +6 more
openaire   +2 more sources

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley   +1 more source

Effect of pH, temperature and time combinations on yield and degree of esterification of mango peel pectin: a box-behnken design based statistical modelling

Tropical Agricultural Research, 2019
A 3-factor-3-level Box-Behnken design was employed to determine the effect of conditions: pH, temperature and time on yield and degree of esterification (DE) of mango peel pectin obtained using acid extraction method.
S. Sangheetha, D. C. K. Illeperuma, A. N. Navaratne, C. Jayasinghe   +3 more
doaj   +1 more source

Spouted bed drying parameters and adjuvant effects on polyphenol retention and antioxidant activity in mango peel powders

The Canadian Journal of Chemical Engineering, EarlyView.
Spouted bed drying of mango peels with colloidal SiO2 and corn starch produces a free‐flowing powder with reduced agglomeration, increased drying yield, and preserved antioxidant and polyphenol content. Abstract The production of polyphenol‐rich powders is a promising strategy for valorizing agro‐industrial byproducts. This study evaluated drying yield,
Guilherme Henrique Alves Pinto, Fábio Bentes Freire, José Teixeira Freire, Wanderley Pereira Oliveira   +3 more
wiley   +1 more source

QUALITY OF ICE MILK SUPPLEMENTED WITH MANGO'S PEELS POWDER [PDF]

Menoufia Journal of Food and Dairy Sciences, 2020
The effect of incorporated mango's peels powder on the physical, chemical and sensory properties of ice milk were studied. 5 ice milk batchy were prepared by adding 0.0, 0.5, 1.0, 1.5 and 2.0% mango's peel powder. Obtained results indicated that adding mango's peel powder to ice milk mixes increased the specific gravity and weight per gallon, while did
K.M.K. Kebary, S.A. Hussein, R.M. Badawi, Fatma E. Eldhshan   +3 more
openaire   +1 more source

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

Food Bioengineering, EarlyView.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob, Gebremedhin Gebreslassie, Etsay Mesele, Tesfakiros Semere   +3 more
wiley   +1 more source

Dietary fiber, polyphenols and sensory and technological acceptability in sliced bread made with mango peel flour

Brazilian Journal of Food Technology
The use of mango peel, an agro-industrial byproduct rich in bioactive compounds, was the subject of this study, seeking an innovative application in the manufacture of sliced bread.
Cesar Moreno-Rojo, Luz Maria Paucar-Menacho, Saúl Ricardo Chuqui-Diestra, Victor Castro-Zavaleta   +3 more
doaj   +1 more source