Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit.

摘要: Mango peels and seed kernels are the major by-products of mango juice industry, they rich sources natural bioactive compounds which play an important role in prevention diseases. In present study, effect powders (MPP) at different replacing levels (5, 10, 15 20%) (MKP) (20, 30, 40 50%) on rheological, physical, sensory antioxidant properties biscuits were evaluated. The results revealed that MPP had high contents ash, crude fiber water holding capacity while, MKP characterized by higher fat protein than MPP. Farinograph data wheat flour incorporated with showed increase absorption from 60.4 to 67.6%, while decrease MKP. content phenolics increased 3.84 24.37 mg/g biscuit deferent exhibited improvement their properties. Acceptable flavor obtained incorporating up 10% 40%. Thus, indicated powders, it is possible enhance nutritional quality improved biscuits.