Mango (Mangifera indica L.) fiber concentrates: Processing, modification and utilization as a food ingredient
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 varie...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Food Hydrocolloids for Health |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2667025922000437 |
| _version_ | 1811190541108379648 |
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| author | Ruslan Mehadi Galib Mahabub Alam Rahmatuzzaman Rana Rowshon Ara |
| author_facet | Ruslan Mehadi Galib Mahabub Alam Rahmatuzzaman Rana Rowshon Ara |
| author_sort | Ruslan Mehadi Galib |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-11T14:51:44Z |
| format | Article |
| id | doaj.art-6cce8b37d68e4786a51671de8e47c42b |
| institution | Directory Open Access Journal |
| issn | 2667-0259 |
| language | English |
| last_indexed | 2024-04-11T14:51:44Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Hydrocolloids for Health |
| spelling | doaj.art-6cce8b37d68e4786a51671de8e47c42b2022-12-22T04:17:24ZengElsevierFood Hydrocolloids for Health2667-02592022-12-012100096Mango (Mangifera indica L.) fiber concentrates: Processing, modification and utilization as a food ingredientRuslan Mehadi Galib0Mahabub Alam1Rahmatuzzaman Rana2Rowshon Ara3Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, BangladeshDepartment of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, BangladeshDepartment of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, BangladeshCorresponding author.; Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, BangladeshDietary 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.http://www.sciencedirect.com/science/article/pii/S2667025922000437Mango fiber concentrates (MFCs)Freeze dryingOven dryingAntioxidant activityPolyphenol |
| spellingShingle | Ruslan Mehadi Galib Mahabub Alam Rahmatuzzaman Rana Rowshon Ara Mango (Mangifera indica L.) fiber concentrates: Processing, modification and utilization as a food ingredient Food Hydrocolloids for Health Mango fiber concentrates (MFCs) Freeze drying Oven drying Antioxidant activity Polyphenol |
| title | Mango (Mangifera indica L.) fiber concentrates: Processing, modification and utilization as a food ingredient |
| title_full | Mango (Mangifera indica L.) fiber concentrates: Processing, modification and utilization as a food ingredient |
| title_fullStr | Mango (Mangifera indica L.) fiber concentrates: Processing, modification and utilization as a food ingredient |
| title_full_unstemmed | Mango (Mangifera indica L.) fiber concentrates: Processing, modification and utilization as a food ingredient |
| title_short | Mango (Mangifera indica L.) fiber concentrates: Processing, modification and utilization as a food ingredient |
| title_sort | mango mangifera indica l fiber concentrates processing modification and utilization as a food ingredient |
| topic | Mango fiber concentrates (MFCs) Freeze drying Oven drying Antioxidant activity Polyphenol |
| url | http://www.sciencedirect.com/science/article/pii/S2667025922000437 |
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