Efecto de la cáscara de mango criollo en la calidad de una galleta tipo soda

Erika López-Aranda; Jamila Lucia Ojeda-Sánchez; Anabel Romero Cruz; Jorge Bello Martínez; Alexis Vázquez Villa

doi:10.61117/ipsumtec.v9i2.478

Authors

Erika López-Aranda National Technological Institute of Mexico
Jamila Lucia Ojeda-Sánchez National Technological Institute of Mexico
Anabel Romero Cruz National Technological Institute of Mexico
Jorge Bello Martínez Autonomous University of Guerrero
Alexis Vázquez Villa National Technological Institute of Mexico

DOI:

https://doi.org/10.61117/ipsumtec.v9i2.478

Keywords:

antioxidant activity, cookie, dietary fiber, functional food, phenolic

Abstract

Cookies are widely accepted and consumed products, providing a suitable matrix for incorporating ingredients with nutritional and functional value. The purpose of this research was to evaluate the nutritional, functional, and sensory properties of a soda-type cracker made with partial substitution of wheat flour with powdered peel of native mango (Mangifera indica L.). Starting from the base formulation (F0), four cookie formulations (F1, F2, F3, and F4) were developed with different levels of substitution of wheat flour with powdered peel of native mango (PCM): 12.5%, 15.0%, and 17.5%, respectively. After an acceptance test, the three best-performing formulations (F2, F3, and F4) were analyzed to determine their physicochemical characteristics, phenolic content, and antioxidant activity using DPPH and ABTS assays. The sensory evaluation of aroma, flavor, color, and texture was performed using a 5-point hedonic scale.

Partial substitution of wheat flour with mango peel powder (MPP) had a significant effect on the physicochemical, functional, and sensory properties of soda crackers. Compared to the control cracker, formulation F4 showed higher levels of total dietary fiber, total phenols, and antioxidant activity. As the level of substitution increased, the ratings of attributes such as flavor, aroma, and texture decreased. However, the formulation with the highest consumer acceptance was F3, made with 17.5% MPP. These results indicate that incorporating this byproduct of the native mango improves the nutritional and functional properties of the crackers without significantly compromising their sensory acceptability.

Therefore, the use of mango peel powder represents a viable alternative for utilizing agro-industrial byproducts and for developing functional foods with potential health benefits.

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Author Biographies

Erika López-Aranda, National Technological Institute of Mexico

Erika López Aranda is a full-time professor-researcher in the Food Industry Engineering Department at the Tecnológico Nacional de México/Instituto Tecnológico Superior de Acatlán de Osorio. She holds a Master’s degree in Administrative Engineering, and her research focuses on food technology and innovation utilizing fruit by-products. She holds the PRODEP "Desirable Profile" recognition, leads the "Food Processing and Technology Application" academic group, and has published nine articles over the past four years.

Jamila Lucia Ojeda-Sánchez, National Technological Institute of Mexico

Jamila Lucia Ojeda Sánchez is a student in the Department of Food Industry Engineering at the Instituto Tecnológico Superior de Acatlán de Osorio. Her research focuses on the development of functional food products.

Anabel Romero Cruz, National Technological Institute of Mexico

Anabel Romero Cruz, M.Sc., is a full-time professor and researcher in the Food Industry Engineering Division at the Tecnológico Nacional de México / Instituto Tecnológico Superior de Acatlán de Osorio. She holds a Master’s degree in Administrative Engineering from the Instituto de Estudios Universitarios, and her research focuses on the analysis of functional foods. She is a member of the "Food Processing and Technology Application" academic group (ITSAO-CA-2) and holds "desirable profile" status; additionally, she has published two articles in peer-reviewed, indexed journals over the past five years.

Jorge Bello Martínez, Autonomous University of Guerrero

Dr. Jorge Bello Martínez is a Full-Time Research Professor in the Faculty of Chemical-Biological Sciences / Universidad Autónoma de Guerrero. He holds a Ph.D. in Enviromental sciences from the Universidad Autónoma de Guerrero, postgraduate in the Universidad Estatal de Sao Paulo, Brazil. His research lines focus on the chemistry of natural products, with an emphasis on the purification of biologically active metabolite. He is a member of the National System of Researchers (Level I) and has published 8 articles in peer-reviewed indexed journals over the past five years.

Alexis Vázquez Villa, National Technological Institute of Mexico

Dr. Alexis Vázquez Villa is a Full-Time Professor in the Electronic Engineering Department at Tecnológico Nacional de México / Instituto Tecnológico Superior de Acatlán de Osorio. He holds a Ph.D. in Science with a specialization in Optics from the Instituto Nacional de Astrofísica, Óptica y Electrónica (INAOE). His research interests focus on the development of biophotonic devices, signal analysis, and digital image processing. He is a Level I member of the National System of Researchers (SNII) and has published eight peer-reviewed articles in indexed journals over the past five years.

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