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

Ramirez-Maganda, James; Blancas-Benitez, Francisco J.; Zamora-Gasga, Victor M.; Garcia-Magana, Ma de L.; Bello-Perez, Luis Arturo; Tovar, Juscelino LU and Sayago-Ayerdi, Sonia G. (2015) In Food Research International 73. p.117-123
Abstract
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... (More)
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. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Mango processing by-product, Indigestible fraction, Antioxidant, activity, In vitro starch hydrolysis
in
Food Research International
volume
73
pages
117 - 123
publisher
Elsevier
external identifiers
  • wos:000357347400015
  • scopus:84930182158
ISSN
0963-9969
DOI
10.1016/j.foodres.2015.03.004
language
English
LU publication?
yes
id
54837e23-628b-4782-b6f9-b4322428e9f9 (old id 7790821)
date added to LUP
2015-09-03 09:53:28
date last changed
2017-04-09 03:17:26
@article{54837e23-628b-4782-b6f9-b4322428e9f9,
  abstract     = {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 &lt; 0.05) between control and muffins 75% MPB substituted level (p &lt; 0.05) with the highest score. Proximate analysis revealed that muffins substituted with MPB had significantly (p &lt; 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.},
  author       = {Ramirez-Maganda, James and Blancas-Benitez, Francisco J. and Zamora-Gasga, Victor M. and Garcia-Magana, Ma de L. and Bello-Perez, Luis Arturo and Tovar, Juscelino and Sayago-Ayerdi, Sonia G.},
  issn         = {0963-9969},
  keyword      = {Mango processing by-product,Indigestible fraction,Antioxidant,activity,In vitro starch hydrolysis},
  language     = {eng},
  pages        = {117--123},
  publisher    = {Elsevier},
  series       = {Food Research International},
  title        = {Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) 'Ataulfo' processing by-product},
  url          = {http://dx.doi.org/10.1016/j.foodres.2015.03.004},
  volume       = {73},
  year         = {2015},
}