TY - JOUR
T1 - Fibre concentrate from mango fruit
T2 - Characterization, associated antioxidant capacity and application as a bakery product ingredient
AU - Vergara-Valencia, Nely
AU - Granados-Pérez, Eliana
AU - Agama-Acevedo, Edith
AU - Tovar, Juscelino
AU - Ruales, Jenny
AU - Bello-Pérez, Luis A.
N1 - Funding Information:
The authors acknowledge the economic support from CGPI-IPN, COFAA-IPN, EDI-IPN, LANFOOD and CYTED (XI.18). One of the authors (NVV) also acknowledges the scholarship from CONACYT-México and the travel grant from LANFOOD.
PY - 2007/5
Y1 - 2007/5
N2 - Mango is a still underutilized fruit from tropical regions. The aim of this work was to characterize a mango dietary fibre concentrate (MDF) with antioxidant capacity, using the unripe fruit. MDF was obtained and its chemical composition, soluble (SDF) and insoluble dietary fibre (IDF), extractable polyphenols, water- and oil-holding capacities and anti-radical efficiency, were evaluated. MDF showed low lipid and high starch contents and balanced SDF/IDF levels, which is important for the functionality of fibre in the human diet. MDF exhibited adequate water-holding capacity, similar to other fruit fibres, but had a low oil-holding capacity. Bakery products prepared with MDF conserved the balance of SDF and IDF and most of its anti-radical efficiency. In vitro starch digestibility tests of MDF bakery products indicated a low predicted glycemic index. MDF might be an alternative for development of products with balanced DF components and low glycemic response, aimed to people with special carbohydrate/energy requirements.
AB - Mango is a still underutilized fruit from tropical regions. The aim of this work was to characterize a mango dietary fibre concentrate (MDF) with antioxidant capacity, using the unripe fruit. MDF was obtained and its chemical composition, soluble (SDF) and insoluble dietary fibre (IDF), extractable polyphenols, water- and oil-holding capacities and anti-radical efficiency, were evaluated. MDF showed low lipid and high starch contents and balanced SDF/IDF levels, which is important for the functionality of fibre in the human diet. MDF exhibited adequate water-holding capacity, similar to other fruit fibres, but had a low oil-holding capacity. Bakery products prepared with MDF conserved the balance of SDF and IDF and most of its anti-radical efficiency. In vitro starch digestibility tests of MDF bakery products indicated a low predicted glycemic index. MDF might be an alternative for development of products with balanced DF components and low glycemic response, aimed to people with special carbohydrate/energy requirements.
KW - Antioxidant capacity
KW - Bakery products
KW - Chemical composition
KW - Dietary fibre
KW - Glycemic index
KW - Mango
UR - http://www.scopus.com/inward/record.url?scp=33846394452&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2006.02.028
DO - 10.1016/j.lwt.2006.02.028
M3 - Artículo
SN - 0023-6438
VL - 40
SP - 722
EP - 729
JO - LWT
JF - LWT
IS - 4
ER -