Mal J Nutr 22(3): 461 -467, 2016

Mango (Mangifera indica) Stone Kernel Flour – A Novel Food Ingredient
Lakshmi M1, Usha R2* & Preetha R1


ABSTRACT

Introduction: Mango stone kernels constitute the bulk of fruit processing waste. This study aimed to characterise the properties of stone kernel flour prepared from three Indian Mango cultivars (Neelam, Totapuri and Alphonso) and to identify its functionality as a food ingredient.
Methods: Mango (Mangifera indica) stones of Neelam, Totapuri and Alphonso cultivars were selected for the study. Mango stone kernel flour (MSKF) was prepared from the stone wastes collected. Functional and nutritional characteristics of MSKF were studied using standard methods.
Results: MSKF has a water absorption capacity of 3.2-3.4 g/ml and an oil absorption capacity of 0.893 – 1.033g/ml. Flours from the three cultivars depicted a high gelatinisation temperature, wettability and dispersibility. Rheology related property of Least Gelation Concentration identified that at 8%, the MSKF from all three cultivars had the ability to form a stable gel. Properties of emulsion capacity and foaming capacity related to the protein surface of the flours were found to be high. The flours were found to be slightly acidic (4.767 to 4.833) with a high bulk density of 0.791 – 0.816 g/ml. Amongst the nutritional properties of the flours, the Totapuri cultivar was found to contain significantly higher protein (7.4 ± 0.265%), crude fat (10.667 ± 0.262%) and crude fibre (1.767 ± 0.208%) content.
Conclusion: The potential of using this processing by-product as an ingredient in food products was identified from its respective functional and nutritional properties.

Keywords: By-product utilisation, food ingredient, functional properties, mango stone kernel flour, nutritional properties

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