Mango fruit by-product as a potential source of nutrients and carotenoids for food
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Universidade Federal de Minas Gerais
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Artigo de periódico
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Resumo
The aim of this study was to develop and chemically characterize mango kernel flour, variety “Ubá”. The flour was submitted to analysis of proximal composition, mineral content and carotenoids profile. The means and the standard deviations were calculated for all data. Mango
fruit by-product presented relevant levels of digestible carbohydrates (56.99%), dietary fibers (14.85%), lipids (10.86%), total carotenoids (9682.95 µg 100 g-1), vitamin A (1246.38 µg RE 100 g-1), in addition to having representative mineral content for food, such as magnesium (135.47 mg 100 g-1), manganese (3.39 mg 100 g-1) and iron (3.31 mg 100 g-1). Therefore, mango kernel flour can add nutritional value to food products, being a promising option for the food industry, in addition to reducing environmental impacts due to the inadequate disposal of agro-industrial waste.
Abstract
Assunto
Farinhas, Manga (Fruta), Alimentos - Indústria
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Agricultural waste valorization, Nutritional composition, Mangifera indica L.
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https://www.journalijdr.com/mango-fruit-product-potential-source-nutrients-and-carotenoids-food