National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Production and consumption of mango is gradually increasing. As mango peel is not currently being utilized, it is discarded as waste and becoming a source of pollution. It contains total polyphenols (TPP) which needs to exploit as natural phyto- nutrients. It was observed that fresh mango peel was safe form microbes, heavy metals and pesticide residue. The (TPP) and) were extracted from MPP; recovery was 4.5g/100g. The antioxidant activity was 76.96 µg of Vit-C Eq/100g. The extracts were used in formulation of biscuits at different per cent levels. Biscuits with TPP at 0.5 per cent were best accepted for sensory attributes. The TPP biscuits with 0.5 percent incorporation showed scores of 8.6, 8.5, 8.6, 8.4, 8.6 and 8.5 for appearance, texture, colour, aroma, taste and overall acceptability respectively. With increase in the incorporation level of TPP there was increase in the diameter of biscuits (64.4 to 69.3mm), decrease in the thickness (23.1 to 15.9 mm) and an increase in the spread ratio from 2.9 to 4.3. Statistical analysis revealed a significant difference for all the sensory characteristics between control and TPP biscuit from initial to the end of storage period. Stored biscuits showed good shelf life up to 4 weeks in 350-gauge polythene pouches due to total polyphenols extracts of mango peel powder than control biscuits.
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