Valorisation of mango peel and seed wastes in a biologically enriched biscuit assortment

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dc.contributor.authorPu?ca?, Andreea
dc.contributor.authorTanıslav, Anda Elena
dc.contributor.authorMarc, Romina Alina
dc.contributor.authorMure?an, Vlad
dc.contributor.authorMure?an, Andru?a Elena
dc.date.accessioned2025-01-06T17:23:38Z
dc.date.available2025-01-06T17:23:38Z
dc.date.issued2023
dc.departmentAdana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi
dc.description.abstractMango is a fruit consumed worldwide, but generates wastes, which have potential to be valorised, because they possess compounds with demonstrated positive implications for the consumer’s health. For this reason, in the present study, biscuits with mango pulp and powders developed from its wastes were developed. The chemical composition was determined for the mango peel, pulp, and seed according to AOAC procedures, but also for the mango biscuit and a reference. The total phenolic content (TPC) was assessed with the Folin–Ciocâlteu method, while the antioxidant potential was tested using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Titratable acidity and alkalinity were also determined. The textural and colour parameters of the mango-based biscuit were compared with those of a reference. The newly developed product was rich in proteins (7.26%), due to the inclusion of mango peel and seed powders, and presented increased fat content. The mango-based biscuit registered a TPC of 123.90 mg GAE/100 g, while the seed had a higher TPC of 3893.33 mg GAE/100 g. High antioxidant potential was determined for the mango waste ingredients (94.76% RSA DPPH inhibited for the seed and 93.9% RSA DPPH inhibited for the peel), but for the mango-based biscuit the antioxidant potential was lower. The hardness of the mango biscuit was high and the colour was different from that of the reference; thus, more studies regarding an optimal formulation are still necessary.
dc.identifier.doi10.55730/1300-011X.3156
dc.identifier.endpage1181
dc.identifier.issn1300-011X
dc.identifier.issn1303-6173
dc.identifier.issue6
dc.identifier.startpage1174
dc.identifier.trdizinid1220803
dc.identifier.urihttps://doi.org/10.55730/1300-011X.3156
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1220803
dc.identifier.urihttps://hdl.handle.net/20.500.14669/869
dc.identifier.volume47
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTurkish Journal of Agriculture and Forestry
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectAntioxidant potential
dc.subjectwastes
dc.subjectpolyphenols
dc.subjecttexture
dc.subjectbiscuits
dc.subjectMango
dc.titleValorisation of mango peel and seed wastes in a biologically enriched biscuit assortment
dc.typeArticle

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