Polvos de cáscara, semilla y pulpa de mango criollo (Mangifera indica L.) como alternativas para la funcionalización de productos de panificación

Erika López Aranda; Jonathan Escamilla Castañeda; Anabel Romero Cruz; Narciso Luna Esquivel; Rosalinda Escamilla Ramírez

doi:10.61117/ipsumtec.v8i2.432

Authors

Erika López Aranda National Technological Institute of Mexico
Jonathan Escamilla Castañeda National Technological Institute of Mexico
Anabel Romero Cruz National Technological Institute of Mexico
Narciso Luna Esquivel National Technological Institute of Mexico
Rosalinda Escamilla Ramírez National Technological Institute of Mexico https://orcid.org/0009-0003-2981-2635

DOI:

https://doi.org/10.61117/ipsumtec.v8i2.432

Keywords:

bread, peel, pulp, seed, mango, fiber, phenols

Abstract

The purpose of this study was to evaluate the effect of partially replacing wheat flour with mango criollo (Mangifera indica L.) peel (PP), pulp (PP), and seed (PS) powders on the physicochemical, functional, and sensory characteristics of a baked product. Four loaf bread formulations were created, in which 12.5% (F1), 13.0% (F2), 13.5% (F3), and 14.0% (F4) of wheat flour was replaced with a mixture of mango peel, pulp, and PS. The formulations were determined for protein, fat, ash, moisture, crude fiber, carbohydrates, dietary fiber, and total phenolic contents. Sensory evaluation of aroma, flavor, texture, and overall appearance was performed using a 9-point hedonic scale.

There was a significant effect of the percentage of wheat flour substitution with a mixture of mango peel, pulp, and seed powders on the physicochemical, functional, and sensory characteristics of a loaf of bread. Formulation F1, with 2.5% CP, 7.5% PP, and 2.5% PP, had a higher protein content (5.946%), while formulation F4, with 4%, 7.5%, and 2.4% of CP and PP, respectively, had a higher fat content (2.465%), crude fiber (6.685%), total dietary fiber (4.847%), and total phenol content (10.386 mg/g). The partial replacement of wheat flour with 12.5% of a mixture of PC, PP, and PS showed high scores in the sensory evaluation.

Combinations of mango peel, pulp, and seed powders can be used as a substitute for wheat flour, resulting in bakery products with good nutritional quality and physicochemical, functional, and sensory characteristics acceptable to the general population

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Author Biographies

Erika López Aranda, National Technological Institute of Mexico

M.I.A. Erika López Aranda, research professor at the Instituto Tecnológico Superior de Acatlán de Osorio, head of the Food Technology research line and member of the ITSAO-CA-2 academic body “Food Transformation and Technology Application.” She has published six peer-reviewed and indexed articles, is an advisor for technological innovation projects, and a leader of research projects.

Jonathan Escamilla Castañeda , National Technological Institute of Mexico

Jonathan Escamilla Castañeda, a graduate of the Higher Technological Institute of Acatlán de Osorio with a degree in Food Industry Engineering, has participated in innovation and technological development competitions with bakery products with functional properties.

Anabel Romero Cruz , National Technological Institute of Mexico

M.I.A Anabel Romero Cruz, professor and researcher in the Food Industry Engineering program, with a PRODEP profile, collaborator in the Food Technology research line, and member of the ITSAO-CA-2 academic body, “Food Transformation and Technology Application.” She has published a peer-reviewed and indexed article and is advising on five bachelor's degree theses.

Narciso Luna Esquivel , National Technological Institute of Mexico

M.I.A. Narciso Luna Esquivel, professor and researcher in the Business Management Engineering program with a PRODEP profile, leader of the Investment Projects research line, member of the ITSAO-CA-2 academic body “Food Transformation and Technology Application.” He is co-author of eight peer-reviewed and indexed articles and advisor for five bachelor's degree theses.

Rosalinda Escamilla Ramírez , National Technological Institute of Mexico

Rosalinda Escamilla Ramírez, M.Sc., is a professor and researcher in the Industrial Engineering program, with a PRODEP profile. She is the leader of the Manufacturing and Quality research line and a member of the ITSAO-CA-2 academic body, “Food Transformation and Technology Application.” She has published five peer-reviewed and indexed articles and has advised seven undergraduate theses.

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