Mango seed kernel flour (Mangifera indica): nutrient composition and potential as food

Mas’ud, Fajriyati; Rifai, Akhmad; Sayuti, M

doi:10.31246/mjn-2019-0082

Cited by 5 publications

(7 citation statements)

References 5 publications

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“…Meanwhile, the similar ash content determined between MC-0 and MC-40 implied a negligible influence on the mineral content of the formulated macarons after substituting 40% of the AF with MKF. The ash contents of both almond and MKF documented in other studies were also almost similar (Yada et al, 2013;Mutua et al, 2016;Ojha et al, 2019;Mas'ud et al, 2020).…”

Section: Proximate Composition Of Macaron With Ganachesupporting

confidence: 72%

“…, 2016), 3.47–3.77% ( Alfonso cultivar) (Ojha et al. , 2019), and 2.9–5.5% ( Arumis , Golek , Manalagi , Indramayu , Madu , Kemang , and Gedong gincu cultivar) (Mas'ud et al. , 2020).…”

Section: Resultsmentioning

confidence: 99%

“…In general, no significant differences (p > 0.05) were found between the MC-0 and MC-40 for both the moisture and ash contents, while significant differences (p < 0.05) were observed between the MC-0 and MC-40 for both fat and protein contents (Table 5). The literature had reported a considerable amount of fibre in MKF between the ranges of 2.2% (Totapuri cultivar) (Yatnatti et al, 2014), 2.64-3.71% (Kent, Sabine, Apple, and Ngowe cultivar) (Mutua et al, 2016), 3.47-3.77% (Alfonso cultivar) (Ojha et al, 2019), and 2.9-5.5% (Arumis, Golek, Manalagi, Indramayu, Madu, Kemang, and Gedong gincu cultivar) (Mas'ud et al, 2020). Dietary fibres are known to possess water-retaining properties and are expected to increase the moisture level of cookies (Varastegani et al, 2015).…”

Section: Proximate Composition Of Macaron With Ganachementioning

confidence: 99%

“…From the nutritional point of view, a reduction in fat and protein contents generally corresponds to a reduction in energy content, which may be favourable to the health-cautious groups. The reduction in fat and protein content could be justified by the higher fat (45-54%) and protein (19-24%) contents of AF (Yada et al, 2013) as opposed to the fat (6-13%) and protein (5-9%) contents of MKF (Mutua et al, 2016;Ojha et al, 2019;Mas'ud et al, 2020).…”

Section: Proximate Composition Of Macaron With Ganachementioning

confidence: 99%

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Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties

Pong

Chang

et al. 2021

BFJ

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PurposeMango seed, an agricultural food (agri-food) waste obtained during mango processing is generally discarded and causes environmental stress. In the present study, mango kernel was processed into flour and incorporated into macaron formulation. This study aimed to investigate the antioxidant potential, physicochemical properties, and sensory qualities of macaron after substitution of almond flour (AF) with 0% (control, MC-0), 20% (MC-20), 40% (MC-40), 60% (MC-60), 80% (MC-80) and 100% (MC-100) (w/w) of mango kernel flour (MKF).Design/methodology/approachSensory evaluation was conducted using a nine-point hedonic scale (n = 90 young adults) to evaluate the acceptance towards MC-0 (control), MC-20, MC-40, MC-60, MC-80 and MC-100 macaron shells (without mango-flavoured ganache). The most preferred formulated and control macarons were subjected to proximate analyses according to the methods of Association of Official Analytical Chemists for moisture, ash, and protein, and American Oil Chemists' Society for fat. Carbohydrate content was estimated by difference. Physical analyses such as colour, pH and water activity (aw) were performed using various instrumental techniques. Antioxidant activity of all macaron shell formulations was accessed using 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH-RSA). Sensory evaluation was repeated using a five-point hedonic scale to determine the acceptance of the most preferred macaron (with mango-flavoured ganache) among consumer panels of all age groups (n = 80).FindingsThe first sensory acceptance test revealed that macaron shell with 40% MKF substitution (MC-40) was the most preferred formulation among young adults aged 18–35 years old. Moisture and ash contents between MC-0 and MC-40 were found to be similar (p > 0.05), while significant differences (p < 0.05) were observed for the fat and protein contents. Antioxidant activity increased proportionally with increasing MKF substitution and exhibited significant improvement (p < 0.05) in MC-40. Approximately 93% of the panellists expressed their liking towards MC-40 in the second sensory acceptance test. Overall, this study demonstrated that 40% MKF substitution in macaron improved its antioxidant performance without compromising consumers' acceptance.Originality/valueThis innovative research features the incorporation of MKF in the development of an economical and healthier macaron. The results constitute industrial relevant findings pertaining to its application feasibility and nutritional properties. This research has contributed knowledge to the existing literature as well as benefitted food manufacturers to develop value-added products that could meet the needs and expectations of interested parties, including consumers, governmental organisations, health-cautious advocates and healthcare providers.

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Section: Proximate Composition Of Macaron With Ganachesupporting

confidence: 72%

“…, 2016), 3.47–3.77% ( Alfonso cultivar) (Ojha et al. , 2019), and 2.9–5.5% ( Arumis , Golek , Manalagi , Indramayu , Madu , Kemang , and Gedong gincu cultivar) (Mas'ud et al. , 2020).…”

Section: Resultsmentioning

confidence: 99%

Section: Proximate Composition Of Macaron With Ganachementioning

confidence: 99%

Section: Proximate Composition Of Macaron With Ganachementioning

confidence: 99%

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Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties

Pong

Chang

et al. 2021

BFJ

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“…One explanation could be that the concentration of phenolic compounds in the mango kernel was 4.6 times higher than those in the pulp, making these promising residues a good polyphenolic source. According to Masud et al [11] mango kernel flour can be used in the manufacturing of cakes, cookies and breads for adults and children.…”

Section: Total Polyphenolmentioning

confidence: 99%

Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties

et al. 2021

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The novelty of this work is the use of two mango by-products, mango peel and kernel, to obtain an extruded food. As well as the development of this food through a design of mixtures, we conducted sensorial analysis of the food through a hedonic test, in order not only to develop an extruded food with mango by-products, but also to develop a food that will be accepted by the consumer. A simple lattice mixture design was carried out with 14 mixtures, where the components were white corn flour (WCF), mango peel flour (MPF) and mango kernel flour (MKF), both from the Tommy Atkins mango variety. Physical and chemical properties such as the expansion index (EI), hardness, water absorption index (WAI), water solubility index (WSI), total phenols, DPPH and ABTS were evaluated. An optimization region was found that included 3 design points. Mixtures 1, 6 and 12 were evaluated using a nine-point hedonic scale to determine the acceptability of the product. Appearance, taste, and texture of the extrudates was evaluated. The extrudate with the best overall acceptability and the optimum physical and chemical properties contained 58.33% white corn flour, 33.33% mango peel flour and 8.33% mango kernel flour.

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AN ECO-FRIENDLY DYE FOR BATIK CLOTHES: A NATURAL DYE SOLUTION MADE OF MANGO SEEDS EXTRACT (Mangifera indica L.)

Sobandi,

Supiarza,

Gunara

et al. 2023

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Waste pollution resulting from the production process of synthetic batik dyes is against the Sustainable Development Goals (SDGs) in the aspects of waste management systems and clean water. One effort to cut down the amount of pollution is the use of natural dyes for coloring batik clothes. This undertaking is not only healthy but also expected to bring in some added value economically, community empowerment, and intergenerational inheritance. This experimental research was carried out collaboratively between the Textile and Batik Craft Studio at the Indonesian University of Education, the Umymay Batik Studio, and the Yogyakarta Batik and Craft Center. A batik cloth was dyed 5 times with a mango seed extract solution as the dependent variable, then fixed with lime solution (Ca(OH)2) and Ferrous Sulfate solution (FeSO4.7H2O) as the independent variables. The dyed fabrics were tested for their colorfastness against washing and sun exposure. The results of the study: 1) The process of dyeing the batik cloth was performed through several stages, that is, by cutting the cloth with a canting stamp, dyeing the cloth, and fixing it with Ca(OH)2 and FeSO4.7H2O, the batik cloth fixed with Ca(OH)2 tended to be brown in color while the other one fixed with FeSO4.7H2O resulted in black; 2) The results of the Color Fastness Test against Washing at 40℃ on the batik cloth that has been dyed with mango seed extract fixed with Ca(OH)2 and FeSO4.7H2O were considered a good category with respective values of 4 on a scale of 5. Likewise, the results of the Color Resistance to Light: Day Light Ray Resistant Test Value with the fixation of Ca(OH)2 and FeSO4.7H2O was in the moderate category with a value of 3 each on a scale of 5. There should be a governmental policy to promote a green industry. As for batik artisans, they can utilize an eco-friendly alternative dye for batik clothes.

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Mango seed kernel flour (Mangifera indica): nutrient composition and potential as food

Cited by 5 publications

References 5 publications

Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties

Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties

Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties

AN ECO-FRIENDLY DYE FOR BATIK CLOTHES: A NATURAL DYE SOLUTION MADE OF MANGO SEEDS EXTRACT (Mangifera indica L.)

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