Mango (<i>Mangifera indica</i> L.) Bagasse-Added Gum Confections Are a Source of Bioactive Compounds Exhibiting Prebiotic Effects In Vitro

Mango (<i>Mangifera indica</i> L.) Bagasse-Added Gum Confections Are a Source of Bioactive Compounds Exhibiting Prebiotic Effects In Vitro

The high consumption of sugar-added food products by children has stimulated research on formulations using ingredients such as mango bagasse (MB), which deliver health-associated components. This research aimed to characterize, perform a sensory evaluation, and assess the probiotic effect in vitro...

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Bibliographic Details
Main Authors: Daniela Flores-Zavala, Ivan Luzardo-Ocampo, Francisco J. Olivas-Aguirre, Abraham Wall-Medrano, Guadalupe Loarca-Piña, Juan E. Andrade, Marcela Gaytán-Martínez
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Biology and Life Sciences Forum
Subjects:
mango (<i>Mangifera indica</i> L.)
dietary fiber
functional confectionery
phenolic compounds
texture profile
sensory study
Online Access:https://www.mdpi.com/2673-9976/6/1/94

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https://www.mdpi.com/2673-9976/6/1/94

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