The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Study of Mango Kernel Flour (MKF) Incorporated Wheat Crackers


Affiliations
1 Department of Food Science and Nutrition, UAS, GKVK, Bangalore, India
     

   Subscribe/Renew Journal


India is the largest producer of mangoes with 44.14 % of the total world production. The kernel obtained after decortication of mango stone can be utilized as a supplement to wheat flour. Present study was undertaken with the objective to study sensory properties and shelf life of Mango Kernel Flour (MKF) incorporated wheat crackers (baked food product). Mango kernel accounts for 9 % of total weight of mango fruit. Flour recovery from mango seed kernel is 80.6 %. Except for water absorption capacity, functional properties of MKF and wheat flour differed significantly. Sensory scores obtained for 20 % incorporation level was observed to be on par with the control. At the 15th day there was slight decrease but statistically significant difference was noticed between initial and 30th day for sensory scores of crackers. But both control and MKF incorporated crackers had acceptable sensory scores for all the parameters, indicating shelf life of one month. Less microbial load on MKF crackers at the end of 30 days of storage period may be attributed to the presence of polyphenols, which exhibits antimicrobial activity. MKF can be utilized as wheat flour supplement up to 20 % in crackers, with least effect on sensory properties and exhibited shelf life of one month.

Keywords

Mango Seed Kernel, Bakery Products, Wheat Crackers, Sensory Evaluation, Storage.
User
Notifications

  • Kusuma, D.K. and Basavaraja, H. Stability analysis of mango export markets of India: Markov Chain approach. Karnataka J. Agric. Sci., 2014, 27, 36-39.

  • Kaur, M., Singh, N., Sandhu, K.S. and Guraya, H. S. Physicochemical, morphological, thermal and rheological properties of starches separated from kernels of some Indian mango cultivars (Mangifera indica L.). Fd. Chem., 2004, 85, 131-140.

  • Ashoush, I.S. and. Gadallah, M.G.E., Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit. World J. Dairy Fd. Sci., 2011, 6, 35-42.

  • Menon, L., Majumdar, S.D. and Usha, R. Mango kernel flours a potential ingredient in the development of composite flour bread. Ind. J. Natural Products Res., 2014, 5, 75-82.

  • Baljeet, S.Y., Ritika, B.Y. and Roshan, L.Y. Studies on functional properties and incorporation of buckwheat flour for biscuit making. Int. Fd. Res. J., 2010, 17, 1067-1076.

  • Rosario, R.D. and Flores, D.M. Functional properties of flour types on mung bean flours. J. Sci. Fd. Agri., 1981, 32, 172-180.

  • Hassan, L.G., Muhammad, A.B., Aliyu, R.U., Idris, Z.M., Izuagie, T., Umar, K.J. and Sani, N.A. Extraction and characterization of starches from four varieties of Mangifera indica Seeds. J. Applied Chem., 2013, 3, 16-23.

  • Sadasivam, S. and Manickam, A. Biochemical methods, second edition. New age International Publishers, Coimbatore, 1991.

  • Avantina, S. Textbook of Food science and technology, Narosa publishing house private Limited, New Delhi, 2006, 324-326.

  • Gopalan, C., Rama Shastri, B.V. and Balasubramanian, S.C. Nutritive value of Indian foods. National Institute of Nutrition. ICMR, Hyderabad, 2007, 47-95.

  • Fisher, R.A. and Yates, F., Statistical tables for biological, agricultural and medical research. Oliver and Boyd, Edinburg, 1963.

  • Prathima, K.S. Processing and utilization of jackfruit seeds for value addition (Unpublished). M.Sc. (Agri.) Thesis, University of Agricultural Sciences, Bangalore, 2008.

  • Legesse, M.B. and Emire, S.A. Functional and physicochemical properties of mango seed kernels and wheat flour and their blends for biscuit production. Afr. J. Fd. Sci. Technol., 2012, 3, 193-203.

  • Adebowale, A.A., Adegoke, M.T., Sanni, S.A., Adegunwa, M.O. and Fetuga, G.O. Functional properties and biscuit making potentials of sorghum-wheat flour composite. Am. J. Fd. Technol., 2012, 7, 372-379.

  • Adeoti, O.A., Adedokun, S.O., Jimoh,k.o., Elutilo,O.O., Alabi, A.O. and Azeez, L.A. Influence of processing methods on the nutrient, anti-nutrient, mineral compositions and functional properties of Akee apple (Blighiasapida konig) seed and aril flour. J. Functional Fds., 2011, 5, 88-92.

  • Singh, S., Verma, A., Bajaj, A. and Singh, K.N. Eco-friendly disposal of mango kernel by the recovery of starch. J. Environ. Res. Develop., 2007, 2, 370-377.

  • Adegoke, G.O., Vijay kumar, M., Gopal krishna, A.G., varadaraj, M.C., Sambaiah, K. and Lokesh, B.R. Antioxidants and lipid oxidation in foods. J. Fd. Sci. Technol., 1998, 35, 283-298.

  • Nagi, H.P.S., Kaur, J., Dar, B.N. and Sharma, S. Effect of storage period and packaging on the shelf life of cereal bran incorporated biscuits. Am. J. Fd. Technol., 2012, 7, 301-310.


Abstract Views: 345

PDF Views: 1




  • Study of Mango Kernel Flour (MKF) Incorporated Wheat Crackers

Abstract Views: 345  |  PDF Views: 1

Authors

Shilpa Yatnatti
Department of Food Science and Nutrition, UAS, GKVK, Bangalore, India
D. Vijayalakshmi
Department of Food Science and Nutrition, UAS, GKVK, Bangalore, India

Abstract


India is the largest producer of mangoes with 44.14 % of the total world production. The kernel obtained after decortication of mango stone can be utilized as a supplement to wheat flour. Present study was undertaken with the objective to study sensory properties and shelf life of Mango Kernel Flour (MKF) incorporated wheat crackers (baked food product). Mango kernel accounts for 9 % of total weight of mango fruit. Flour recovery from mango seed kernel is 80.6 %. Except for water absorption capacity, functional properties of MKF and wheat flour differed significantly. Sensory scores obtained for 20 % incorporation level was observed to be on par with the control. At the 15th day there was slight decrease but statistically significant difference was noticed between initial and 30th day for sensory scores of crackers. But both control and MKF incorporated crackers had acceptable sensory scores for all the parameters, indicating shelf life of one month. Less microbial load on MKF crackers at the end of 30 days of storage period may be attributed to the presence of polyphenols, which exhibits antimicrobial activity. MKF can be utilized as wheat flour supplement up to 20 % in crackers, with least effect on sensory properties and exhibited shelf life of one month.

Keywords


Mango Seed Kernel, Bakery Products, Wheat Crackers, Sensory Evaluation, Storage.

References