Mango (Mangifera indica L.) fiber concentrates: Processing, modification and utilization as a food ingredient

IF 4.6 Q1 CHEMISTRY, APPLIED
Ruslan Mehadi Galib, Mahabub Alam, Rahmatuzzaman Rana, Rowshon Ara
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引用次数: 2

Abstract

Dietary fiber (DF) is an important health benefit component found mostly in fruit and vegetable products. The impacts of freeze and oven drying methods (WTC binder, Tuttlingen, Germany, 50 °C for 48 h) on the physicochemical and antioxidant properties of mango fiber concentrates (MFCs) of four varieties such as Amrupali, Ashwina, Himsagor and Fazli were studied. In comparison with oven dried MFCs, the swelling, water and oil holding capacities of the freeze dried MFCs showed a significant value. Freeze dried Ashwina MFCs showed the highest (p<0.05) ascorbic acid content of 44.02 mg/100 g whereas, oven dried Fazli MFCs showed the lowest (p<0.05) ascorbic acid content of 9.11 mg/100 g compared to all MFCs. Freeze dried Ashwina also had the highest (p<0.05) DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical scavenging activity of 40.83% among all MFCs. The significantly maximum total polyphenol contents of 22.77 mg GAE (gallic acid equivalent)/100 g were observed in freeze dried Amrupali among all MFCs. Total soluble solid was significantly higher in freeze dried Amrupali (8.06%) than in freeze dried Ashwina MFCs (7.48%). As a result, freeze dried MFCs might be used as a multifunctional component in a variety of agricultural products as well as in the food industry.

芒果(Mangifera indica L.)浓缩纤维:加工、改性及作为食品原料的利用
膳食纤维(DF)是一种重要的健康有益成分,主要存在于水果和蔬菜产品中。研究了冷冻干燥和烘箱干燥(WTC粘结剂,Tuttlingen,德国,50°C, 48 h)对Amrupali、Ashwina、Himsagor和Fazli四个品种芒果纤维浓缩物(mfc)理化性能和抗氧化性能的影响。与烘箱干燥的mfc相比,冷冻干燥的mfc的膨胀能力、持水能力和持油能力都有显著的变化。冻干Ashwina mfc的抗坏血酸含量最高(p<0.05),为44.02 mg/100 g,烘干Fazli mfc的抗坏血酸含量最低(p<0.05),为9.11 mg/100 g。冻干Ashwina对DPPH(2,2 -二苯基-1-苦味酰肼)自由基的清除率最高(p<0.05),为40.83%。冻干甘露中总多酚含量最高,为22.77 mg GAE(没食子酸当量)/100 g。总可溶性固形物含量(8.06%)显著高于水曲柳(7.48%)。因此,冷冻干燥的mfc可作为多种农产品和食品工业的多功能成分。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
4.50
自引率
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审稿时长
61 days
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