Mango fruit by-product as a potential source of nutrients and carotenoids for food

Página do item simplificado
dc.creatorRenata Nolasco Braga Souto
dc.creatorLara Aguiar Borges
dc.creatorEnele Tairine Borges Gonçalves
dc.creatorMariuze Loyanny Pereira Oliveira
dc.creatorJosé Fabio Soares
dc.creatorCaroline Roberta Freitas Pires
dc.creatorJuliana Pinto de Lima
dc.date.accessioned2023-04-26T20:29:15Z
dc.date.accessioned2025-09-08T23:44:49Z
dc.date.available2023-04-26T20:29:15Z
dc.date.issued2021
dc.identifier.doihttps://doi.org/10.37118/ijdr.22589.08.2021
dc.identifier.issn2230-9926
dc.identifier.urihttps://hdl.handle.net/1843/52549
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofInternational Journal of Development Research
dc.rightsAcesso Aberto
dc.subjectFarinhas
dc.subjectManga (Fruta)
dc.subjectAlimentos - Indústria
dc.subject.otherAgricultural waste valorization
dc.subject.otherNutritional composition
dc.subject.otherMangifera indica L.
dc.titleMango fruit by-product as a potential source of nutrients and carotenoids for food
dc.typeArtigo de periódico
local.citation.epage49190
local.citation.issue8
local.citation.spage49187
local.citation.volume11
local.description.resumoThe 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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.journalijdr.com/mango-fruit-product-potential-source-nutrients-and-carotenoids-food

Arquivos

Pacote original

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
Mango fruit by-product as a potential source of nutrients and carotenoids for food_Juliana Pinto de Lima.pdf
Tamanho:
254.9 KB
Formato:
Adobe Portable Document Format
Baixar

Licença do pacote

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
License.txt
Tamanho:
1.99 KB
Formato:
Plain Text
Descrição:
Baixar

Coleções

Artigo de Periódico

Logo UFMG