Processing and utilization powder from keo mango peel and seed kernels in biscuit products

Abstract

Mango is a widely consumed fruit and is extensively cultivated in Mekong Delta. Mango peel and kernel contain significant nutritional value and bioactive compounds with strong antioxidant properties; however, they are often discarded during processing. This study utilized Keo mango peel and kernel by-products to produce value-added semi-finished materials for incorporation into food products. The research investigated the effect of replacing wheat flour with a mixture of mango peel powder and kernel powder at various substitution levels of (0; 5; 10; and 15) %, and peel-to-kernel ratios (0/100; 25/75; 50/50; 75/25; and 100/0) to determine the appropriate mixture that maintains desirable structural, quality, and bioactive properties. Results indicated that replacing 10 % of wheat flour with a 50/50 blend of Keo mango peel and kernel powders yielded cookies with favorable sensory characteristics. The cookies had a moisture content of (1.38 ± 0.08) %, spread ratio of (35.40 ± 1.67) %, hardness of (6947.1 ± 176.5) g, total polyphenol content of (148.80 ± 1.58) mg GAE/g, and DPPH radical scavenging activity of (78.68 ± 2.65) %. These findings demonstrated the potential application of mango peel and kernel powders in food processing, contributing to the enhancement of by-product value and the reduction of environmental pollution.