caa a22 4500 606243313 CHVBK 20210128101323.0 cr unu---uuuuu 210128e20150901xx s 000 0 eng 10.1007/s11694-015-9246-3 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9246-3 Mango pulp fibre waste: characterization and utilization as a bakery product ingredient [Elektronische Daten] [M. Sudha, K. Indumathi, M. Sumanth, S. Rajarathnam, M. Shashirekha] Mango pulp fiber waste (MPFW) is the major by-product of mango juice industry. MPFW is a rich source of dietary fiber and natural bioactive compounds which plays a significant role in prevention of diseases. In the present study the MPFW was processed to dried mango pulp fiber waste (DMPFW) and characterized. Muffins were prepared by replacing wheat flour by MPFW/DMPFW and evaluated for physical, sensory and bioactive components. The soluble and insoluble dietary fibre content was 19.2 and 38.9% in MPFW and 20.9 and 43.1% in DMPFW respectively. The total and reducing sugar contents in the DMFPW was almost 50% less compared to MFPW. The total phenolics content remained same though there was ~50% reduction in flavonoid content. The muffins quality deteriorated with increase in the level of MPFW to a greater extent compared to DMPFW. The muffins developed with supplemented DMPFW still had components viz., polyphenols (gallic acid, epicatechin and catechin) and carotenoids (β-carotene, lutein); that are known to have bioactive potential, thus enhancing nutritive value. Springer Science+Business Media New York, 2015 Mango pulp fiber nationallicence Chemical composition nationallicence Dietary fibre nationallicence Muffins nationallicence Phenolics nationallicence Carotenoids nationallicence Sudha M. Flour Milling, Baking & Confectionery Technology Department, CSIR-Central Food Technological Research Institute, 570020, Mysore, India aut Indumathi K. Flour Milling, Baking & Confectionery Technology Department, CSIR-Central Food Technological Research Institute, 570020, Mysore, India aut Sumanth M. Fruit & Vegetable Technology Department, CSIR-Central Food Technological Research Institute, 570020, Mysore, India aut Rajarathnam S. Fruit & Vegetable Technology Department, CSIR-Central Food Technological Research Institute, 570020, Mysore, India aut Shashirekha M. Fruit & Vegetable Technology Department, CSIR-Central Food Technological Research Institute, 570020, Mysore, India aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 382-388 2193-4126 9:3<382 2015 9 11694 https://doi.org/10.1007/s11694-015-9246-3 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9246-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sudha M. Flour Milling, Baking & Confectionery Technology Department, CSIR-Central Food Technological Research Institute, 570020, Mysore, India aut NATIONALLICENCE 700 1- Indumathi K. Flour Milling, Baking & Confectionery Technology Department, CSIR-Central Food Technological Research Institute, 570020, Mysore, India aut NATIONALLICENCE 700 1- Sumanth M. Fruit & Vegetable Technology Department, CSIR-Central Food Technological Research Institute, 570020, Mysore, India aut NATIONALLICENCE 700 1- Rajarathnam S. Fruit & Vegetable Technology Department, CSIR-Central Food Technological Research Institute, 570020, Mysore, India aut NATIONALLICENCE 700 1- Shashirekha M. Fruit & Vegetable Technology Department, CSIR-Central Food Technological Research Institute, 570020, Mysore, India aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 382-388 2193-4126 9:3<382 2015 9 11694