Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient

Vergara-Valencia, Nely; Granados-Pérez, Eliana; Agama‐Acevedo, Edith; Tovar, Juscelino; Ruales, Jenny; Bello‐Pérez, Luis A.

doi:10.1016/j.lwt.2006.02.028

Cited by 212 publications

(159 citation statements)

References 32 publications

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“…Vergara-Valencia et al (2007) replaced commercial wheat germs with mango dietary fibre concentrate (mDF) in cookies and bread, and observed that mDF increased the TDF levels of the products with a more balanced SDF/IDF ratio. They also reported that extractable polyphenols were not significantly affected during baking.…”

Section: Adf As a Technological Ingredientmentioning

confidence: 99%

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Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products

Eskicioglu¹,

Kamiloglu²,

Nilufer-Erdil³

2015

Czech J. Food Sci.

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Section: Adf As a Technological Ingredientmentioning

confidence: 99%

“…In general, fruit dietary fibre concentrates have better nutritional quality than those found in cereals, because of their significant contents of associated bioactive compounds (flavonoids, carotenoids, etc.) (Vergara-Valencia et al 2007;FernandezLopez et al 2009). …”

mentioning

confidence: 99%

Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products

Eskicioglu¹,

Kamiloglu²,

Nilufer-Erdil³

2015

Czech J. Food Sci.

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“…In mango fruit, the fibre content was associated with antioxidant capacity that points its importance as bakery product ingredient [26]. Analysis of the activity and contents of polyphenolic antioxidants in the whole fruit, flesh and peel of three apple cultivars was performed [27]. The number of experimentsn=20.…”

Section: Scavenging Capacity Of Dpph Radicalsmentioning

confidence: 99%

Variation in Phenolics, Flavonoids at Different Stages of Fruit Development of Pouteria Campechiana (Kunth) Baehni. And Its Antioxidant Activity

Murugan

2017

Int J Pharm Pharm Sci

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Objective: The work was aimed to study the changes in the level of phenols and flavonoids during fruit development and its antioxidant potential. The number of experiments conducted was twenty for each case. Polyphenols at different ontological stages may help producers and food technologists to identify which cultivar and/or maturity stage are most adequate for their need. Results:The total phenolic contents varied from 30.35 to 2.26 mg chlorogenic acid equivalents/g dry weight (DW), and the total flavonoid contents ranged from 0.683 to 3.37 mg rutin equivalents/g DW. Total phenolics showed an initial increase and subsequently decreased during development. In contrast, flavonoids increased from stage I to VI. Antioxidant assays showed varied patterns of inhibition. Conclusion:Significant correlations were observed between antioxidant capacities and total phenolic and flavonoid contents.

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“…On the other hand, dietary fiber is tremendous attention in food processing where bakery products could be modified by addition of value added ingredients (Vergara-Valencia et al, 2006;Sudha et al, 2007). Consumption of food made of whole grain is associated with the lowering of glucose level in blood, cardiovascular disease, cancers and other diseases because of its dietary fiber and micronutrients (McKeown et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Effect of papaya and storage time on the quality of the newly developed papaya crackers

Khatun¹,

Jahan²,

Hosain³

et al. 2016

JEBAS

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KEYWORDS ABSTRACTCrispy nutritious papaya crackers were developed from locally available papaya and whole wheat flour by baking in oven at 130 o C for 35 min. Crackers were packed in high density polyethylene pouches and stored under ambient condition for 90 days. The influence of papaya and storage condition on physicochemical compositions was evaluated in present study. Physicochemical analyses of fresh crackers revealed the presence of moisture (3.3-3.6%), ash (4.07-4.12%), protein (6.35-8.13%), fat (1.75-1.94%), fibers (11.50-13.75%), minerals like sodium (6.1-6.61 mg/100g), magnesium (122.44-115.28 mg/100g), potassium (469.62-443.34 mg/100g), calcium (24.99-21.97 mg/100g) and phosphorus (307.66-229.13 mg/100g). Among various studied physicochemical parameters only slight increases was reported in the moisture content while in case of other parameters like fat, ash, fiber, protein and mineral content some reduction was reported at the 90 days of storage. This study introduced the formulation of crackers by using whole wheat flour and papaya which can be a good source of fiber and minerals.

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Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient

Cited by 212 publications

References 32 publications

Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products

Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products

Variation in Phenolics, Flavonoids at Different Stages of Fruit Development of Pouteria Campechiana (Kunth) Baehni. And Its Antioxidant Activity

Effect of papaya and storage time on the quality of the newly developed papaya crackers

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