Full research on the production and physicochemical assessment of specialty flour derived from mango ( Mangifera indica L.) peel wastes

Date

6-2024

Academic Strand

Science, Technology, Engineering, and Mathematics (STEM) Strand

Adviser

Ronadane N. Liwanag

Principal

Buela, Mabel S.

Abstract

In the Philippines, the substantial waste from agro-industrial activities, particularly from mango processing, presents environmental challenges due to disposal methods (eg. landfilling, crop scattering, incineration, and open dumping), leading to contaminati on and greenhouse gas emissions. To address these issues, this study investigated the potential of mango peel waste as a sustainable dietary fiber source through enzymatic modification to enhance its functional properties. This study utilized two variants of pectinase of different purity levels to treat mango peel flour and assess the effects on its hydration-related properties. The resulting solid pectinase-treated mango peel flour (SPMPF) demonstrated a reduced crude pectin content (1445 g/100g). water-hol ding capacity (2.64 mL/g), and moisture content (5.08 g/100g). It also exhibited a lower swelling capacity (4.33 mL/g), while attaining a higher oil-holding capacity (1.55 mL/g) and a moderate bulk density (0.625 g/mL), compared to its liquid pectinase-treated (LPMPF) and untreated counterpats. Conversely, LPMPF showed less crude pectin (2,047 g/1 00g), water-hol ding capacity (2.85 mLg), moisture content (6. 16 g/100g), and Swelling capacity (4.47 mLg,) yet an increased oil-holding capacity (1.42 mL/g) and bulk density (0.645 g/mL) elative to the untreated flour. The findings suggest that both solid and liquid pectinase treatments can significantly improve the functional qualities of mango peel flour for applications in food formulations and as a functional dietary fiber with health-promoting potentials.

Language

English

LC Subject

Capstone

Location

UP Rural High School

Document Type

Capstone

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