International Journal of Research and Innovation in Applied Science (IJRIAS) | Volume VII, Issue VI, June 2022 | ISSN 2454–6194
Utilization of Mango (Mangifera indica L.) Seed Kernel Flour as a Novel Ingredient for Muffins
M. Thenabadu 1*, H. A. Seneviratne2
1Department of Agriculture and Food Technology, Faculty of Industrial Technology, University of Vocational Technology, Sri Lanka
2Faculty of Information Technology, University of Vocational Technology, Sri Lanka
*Correspoding author
Abstract: The study focused on the production of muffins incorporated with mango (Mangifera indica L.) kernel flour, replacing some of the refined wheat flour. Several formulations were developed at levels of 10, 20, 30 and 40 percent of Mango kernel flour in preparation of muffins while maintaining all other ingredients as constant. The prepared mango kernel flour was first evaluated for proximate composition and then prepared muffins were evaluated for proximate composition and sensory properties to select the best acceptable formulation. Proximate Composition of Mango kernel flour (variety: Karthakolommaban ) revealed that the moisture, protein, fat, ash, crude fiber content and carbohydrates as 7.79 ±0.20, 9.36 ±0.07, 9.59 ±0.04, 1.76 ± 0.16 and 70.69 % respectively. Organoleptic parameters of prepared muffin samples revealed that mango kernel flour in the muffin formulation significantly (p ≤ 0.05) affected the acceptance of the product. Overall scores indicated highly acceptable for F1-10%, F2-20% and F3- 30% comparable to control (F0). Thus, considering the acceptance, muffins with 30 % mango kernel flour incorporation stood as the optimized product. According to the color characteristics, the amount of darkness in the samples increased as the polyphenol content of the muffin increased due to the addition of mango kernel flour.
Comparison of the proximate compositions of organoleptically accepted muffins (30% mango kernel flour) and control muffin samples revealed an increase in moisture content, protein, fat, and ash in the mango kernel incorporated muffin sample.
The study concluded that incorporating 30% mango kernel flour results in an acceptable muffin with improved nutrient profile and sensory properties
Keywords : mango kernel flour, muffins
I.INTRODUCTION
Mango ( Mangifera indica L.) is a stone fruit produced from species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for their edible fruit. Mango is a major tropical fruit crop with significant commercial value. Mangoes are native to South Asia. [1]Mango is one of the main cultivated fruit in tropical regions.Because of its juiciness, delicious taste, exotic flavour, and nutritional value, mango fruit is widely consumed around the world. Mango fruit contains vitamins (A and C), minerals, organic acids, carbohydrates, fatty acids, proteins and fibre. Mango is a seasonal fruit and about 20% of this fruit is processed for products such as jams, jellies, pickles, puree, nectar, canned slices, frozen mango and dried product. [2]