TY - JOUR
T1 - Effect of deep frying unripe mango kernel flour extrudate
T2 - Physicochemical, microstructural and starch digestibility characteristics
AU - Patiño-Rodríguez, Omar
AU - Bello-Pérez, Luis A.
AU - Agama-Acevedo, Edith
AU - Pacheco-Vargas, Glenda
N1 - Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/6
Y1 - 2021/6
N2 - The waste produced by the food industry causes serious environmental problems, such as impacts on climate change, food safety, and economic losses. Because of the economic importance of mango, the main byproducts, namely, the peel and the seed, are discarded as agro-industrial waste. The aim of the study was to produce extruded mango kernels to evaluate the physicochemical, microstructural and in vitro starch digestibility characteristics of deep fried to gain information on the possible use of mango kernel flour for food and nonfood purposes. Flour of mango kernel was prepared, and moisture content was adjusted to extrusion. The extruded material was deep-fried and studied in terms of chemical composition, microstructure, gelatinization patterns and in vitro starch hydrolysis. The microstructure results showed that the presence of oil in the food matrix helped change the starch structure in deep-fried extrusion due to amylose-lipid interactions. The deep-fried process reduced the in vitro hydrolysis rate when compared with the extruded matrix. Mango byproducts, especially seeds (kernels), are considered cheaper sources of valuable food and nutraceutical ingredients.
AB - The waste produced by the food industry causes serious environmental problems, such as impacts on climate change, food safety, and economic losses. Because of the economic importance of mango, the main byproducts, namely, the peel and the seed, are discarded as agro-industrial waste. The aim of the study was to produce extruded mango kernels to evaluate the physicochemical, microstructural and in vitro starch digestibility characteristics of deep fried to gain information on the possible use of mango kernel flour for food and nonfood purposes. Flour of mango kernel was prepared, and moisture content was adjusted to extrusion. The extruded material was deep-fried and studied in terms of chemical composition, microstructure, gelatinization patterns and in vitro starch hydrolysis. The microstructure results showed that the presence of oil in the food matrix helped change the starch structure in deep-fried extrusion due to amylose-lipid interactions. The deep-fried process reduced the in vitro hydrolysis rate when compared with the extruded matrix. Mango byproducts, especially seeds (kernels), are considered cheaper sources of valuable food and nutraceutical ingredients.
KW - Deep-fried
KW - Extruded
KW - In vitro digestibility
KW - Mango kernel
KW - Starch
UR - http://www.scopus.com/inward/record.url?scp=85102803347&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2021.111267
DO - 10.1016/j.lwt.2021.111267
M3 - Artículo
AN - SCOPUS:85102803347
SN - 0023-6438
VL - 145
JO - LWT
JF - LWT
M1 - 111267
ER -