Chemistry

Biology

Farinograph

Flavor

Botany

Antioxidant capacity

Biochemistry

Absorption of water

Antioxidant

Food science

Wheat flour

World journal of dairy & food sciences/World journal of dairy and food sciences

Mango peels and seed kernels are the major by-products of mango juice industry, they are rich sources of natural bioactive compounds which play an important role in prevention of diseases. In the present study, the effect of mango peels powders (MPP) at different replacing levels (5, 10, 15 and 20%) and mango kernels powders (MKP) at (20, 30, 40 and 50%) on rheological, physical, sensory and antioxidant properties of biscuits were evaluated. The results revealed that MPP had high contents of ash, crude fiber and water holding capacity while, MKP characterized by higher fat and protein than MPP. Farinograph data of wheat flour incorporated with MPP showed an increase in water absorption from 60.4 to 67.6%, while decrease in MKP. The content of phenolics increased from 3.84 to 24.37 mg/g of biscuit incorporated with deferent levels of MPP and MKP. The biscuits incorporated with MPP and MKP exhibited an improvement in their antioxidant properties. Acceptable biscuits with mango flavor were obtained by incorporat...

Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit.