Fibre concentrate from mango fruit : Characterization, associated antioxidant capacity and application as a bakery product ingredient
Vergara-Valencia, Nely ; Granados-Pérez, Eliana ; Agama-Acevedo, Edith ; Tovar, Juscelino LU
; Ruales, Jenny
and Bello-Pérez, Luis A.
(2007)
In LWT - Food Science and Technology
40(4).
p.722-729
- Abstract
Mango is a still underutilized fruit from tropical regions. The aim of this work was to characterize a mango dietary fibre concentrate (MDF) with antioxidant capacity, using the unripe fruit. MDF was obtained and its chemical composition, soluble (SDF) and insoluble dietary fibre (IDF), extractable polyphenols, water- and oil-holding capacities and anti-radical efficiency, were evaluated. MDF showed low lipid and high starch contents and balanced SDF/IDF levels, which is important for the functionality of fibre in the human diet. MDF exhibited adequate water-holding capacity, similar to other fruit fibres, but had a low oil-holding capacity. Bakery products prepared with MDF conserved the balance of SDF and IDF and most of its... (More)
Mango is a still underutilized fruit from tropical regions. The aim of this work was to characterize a mango dietary fibre concentrate (MDF) with antioxidant capacity, using the unripe fruit. MDF was obtained and its chemical composition, soluble (SDF) and insoluble dietary fibre (IDF), extractable polyphenols, water- and oil-holding capacities and anti-radical efficiency, were evaluated. MDF showed low lipid and high starch contents and balanced SDF/IDF levels, which is important for the functionality of fibre in the human diet. MDF exhibited adequate water-holding capacity, similar to other fruit fibres, but had a low oil-holding capacity. Bakery products prepared with MDF conserved the balance of SDF and IDF and most of its anti-radical efficiency. In vitro starch digestibility tests of MDF bakery products indicated a low predicted glycemic index. MDF might be an alternative for development of products with balanced DF components and low glycemic response, aimed to people with special carbohydrate/energy requirements.
(Less)
- author
- Vergara-Valencia, Nely
; Granados-Pérez, Eliana
; Agama-Acevedo, Edith
; Tovar, Juscelino
LU
; Ruales, Jenny
and Bello-Pérez, Luis A.
- publishing date
- 2007-05-01
- type
- Contribution to journal
- publication status
- published
- keywords
- Antioxidant capacity, Bakery products, Chemical composition, Dietary fibre, Glycemic index, Mango
- in
- LWT - Food Science and Technology
- volume
- 40
- issue
- 4
- pages
- 8 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:33846394452
- ISSN
- 0023-6438
- DOI
- 10.1016/j.lwt.2006.02.028
- language
- English
- LU publication?
- no
- id
- f372a8c6-c9ca-47d1-88c2-e56396c89541
- date added to LUP
- 2018-10-05 15:23:11
- date last changed
- 2024-06-10 18:36:49
@article{f372a8c6-c9ca-47d1-88c2-e56396c89541,
abstract = {{<p>Mango is a still underutilized fruit from tropical regions. The aim of this work was to characterize a mango dietary fibre concentrate (MDF) with antioxidant capacity, using the unripe fruit. MDF was obtained and its chemical composition, soluble (SDF) and insoluble dietary fibre (IDF), extractable polyphenols, water- and oil-holding capacities and anti-radical efficiency, were evaluated. MDF showed low lipid and high starch contents and balanced SDF/IDF levels, which is important for the functionality of fibre in the human diet. MDF exhibited adequate water-holding capacity, similar to other fruit fibres, but had a low oil-holding capacity. Bakery products prepared with MDF conserved the balance of SDF and IDF and most of its anti-radical efficiency. In vitro starch digestibility tests of MDF bakery products indicated a low predicted glycemic index. MDF might be an alternative for development of products with balanced DF components and low glycemic response, aimed to people with special carbohydrate/energy requirements.</p>}},
author = {{Vergara-Valencia, Nely and Granados-Pérez, Eliana and Agama-Acevedo, Edith and Tovar, Juscelino and Ruales, Jenny and Bello-Pérez, Luis A.}},
issn = {{0023-6438}},
keywords = {{Antioxidant capacity; Bakery products; Chemical composition; Dietary fibre; Glycemic index; Mango}},
language = {{eng}},
month = {{05}},
number = {{4}},
pages = {{722--729}},
publisher = {{Elsevier}},
series = {{LWT - Food Science and Technology}},
title = {{Fibre concentrate from mango fruit : Characterization, associated antioxidant capacity and application as a bakery product ingredient}},
url = {{http://dx.doi.org/10.1016/j.lwt.2006.02.028}},
doi = {{10.1016/j.lwt.2006.02.028}},
volume = {{40}},
year = {{2007}},
}