Exploring differences in the physicochemical and nutritional properties of mango flours and starches

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.creatorLossolli, Nathalia Aparecida Barbosa-
Autor(es): dc.creatorLeonel, Magali-
Autor(es): dc.creatorLeonel, Sarita-
Autor(es): dc.creatorIzidoro, Maiqui-
Autor(es): dc.creatorCândido, Hebert Teixeira-
Autor(es): dc.creatorAssis, Jaciene Lopes de Jesus-
Autor(es): dc.creatorOliveira, Luciana Alves de-
Data de aceite: dc.date.accessioned2025-08-21T17:14:17Z-
Data de disponibilização: dc.date.available2025-08-21T17:14:17Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2023-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1177/10820132241259055-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/301624-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/301624-
Descrição: dc.descriptionMangoes contain several components that are beneficial for health, in addition to being potential sources of starch for the food industry. However, a substantial amount of fruit is lost in the field because it does not meet commercial standards, resulting in food losses and environmental damage. Herein, the physicochemical properties of mango flours and starches obtained from different parts of the fruit of two cultivars were evaluated. Mango peel flours have higher levels of proteins, fibers, minerals, carotenoids, ascorbic acid, and antioxidant activity than pulp flours, in addition to a higher yellowing index and water and oil-holding capacity, and can be used as a functional flour. The pulp flours, with the higher starch content, showed characteristics that make them valuable as a potential ingredient in soft baking and gluten-free products. Mango starches have circular and oval shapes, with a bimodal distribution. All starches showed an A-type crystallinity pattern. Pulp starches showed a higher peak viscosity and breakdown, with a lower setback, and can be used as a thickening or gelling agent. The higher thermal stability of kernel starch suggests its application in sauces, baking, dairy products, and canned foods.-
Descrição: dc.descriptionCenter for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP)-
Descrição: dc.descriptionDepartament of Horticulturae College of Agricultural Sciences São Paulo State University (UNESP)-
Descrição: dc.descriptionEmbrapa Cassava and Fruits center-
Descrição: dc.descriptionCenter for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP)-
Descrição: dc.descriptionDepartament of Horticulturae College of Agricultural Sciences São Paulo State University (UNESP)-
Idioma: dc.languageen-
Relação: dc.relationFood Science and Technology International-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectagri-food loss-
Palavras-chave: dc.subjectchemical components-
Palavras-chave: dc.subjectMangifera indica-
Palavras-chave: dc.subjectstarch properties-
Título: dc.titleExploring differences in the physicochemical and nutritional properties of mango flours and starches-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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