Nathalia Aparecida Barbosa Lossolli, Magali Leonel, Sarita Leonel, Maiqui Izidoro, Hebert Teixeira Cândido, Jaciene Lopes de Jesus Assis, Luciana Alves de Oliveira
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引用次数: 0
摘要
芒果含有多种有益健康的成分,此外还是食品工业潜在的淀粉来源。然而,由于不符合商业标准,大量果实在田间损失,造成食物损失和环境破坏。在此,我们对从两个栽培品种果实的不同部位获得的芒果粉和淀粉的理化特性进行了评估。与果肉粉相比,芒果皮粉的蛋白质、纤维、矿物质、类胡萝卜素、抗坏血酸和抗氧化活性含量更高,此外,黄变指数、持水和持油能力也更高,可用作功能性面粉。淀粉含量较高的果肉粉显示出的特性使其成为软烘焙和无麸质产品的潜在配料。芒果淀粉的形状有圆形和椭圆形,呈双峰分布。所有淀粉都呈现出 A 型结晶模式。果肉淀粉显示出更高的峰值粘度和分解度,具有较低的后退性,可用作增稠剂或胶凝剂。果仁淀粉具有较高的热稳定性,可用于调味汁、烘焙、乳制品和罐头食品。
Exploring differences in the physicochemical and nutritional properties of mango flours and starches.
Mangoes contain several components that are beneficial for health, in addition to being potential sources of starch for the food industry. However, a substantial amount of fruit is lost in the field because it does not meet commercial standards, resulting in food losses and environmental damage. Herein, the physicochemical properties of mango flours and starches obtained from different parts of the fruit of two cultivars were evaluated. Mango peel flours have higher levels of proteins, fibers, minerals, carotenoids, ascorbic acid, and antioxidant activity than pulp flours, in addition to a higher yellowing index and water and oil-holding capacity, and can be used as a functional flour. The pulp flours, with the higher starch content, showed characteristics that make them valuable as a potential ingredient in soft baking and gluten-free products. Mango starches have circular and oval shapes, with a bimodal distribution. All starches showed an A-type crystallinity pattern. Pulp starches showed a higher peak viscosity and breakdown, with a lower setback, and can be used as a thickening or gelling agent. The higher thermal stability of kernel starch suggests its application in sauces, baking, dairy products, and canned foods.
期刊介绍:
Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).