Physicochemical Properties, Nutritional and Antinutritional Composition of Pulp and Peel of Three Mango Varieties
Journal Title: International Journal of Educational Science and Research (IJESR) - Year 2017, Vol 7, Issue 3
Abstract
The physical and chemical properties of fruits are important indicators of their external and internal quality and also form the basis for studying chemical, nutritional and biochemical composition. Among the three varieties of mango, the physical properties of Totapuri were significantly higher compared to Alphonso and Kesar varieties. The total waste generated including peel and kernel was significantly higher in Totapuri (76.50 g) compared to Alphonso and Kesar (57.30 and 56.50 g, respectively). The ascorbic acid and pectin was significantly higher in peel.(25.99 mg/100g and 18.92%) compared to pulp (18.87 mg/100g and 4.59%) respectively. The fat, crude fiber, total minerals, Calcium, phosphorous, zinc, iron, manganese and copper were significantly higher in peel compared to pulp irrespective of varieties. Phytic acid and oxalates were significantly higher in peel (25.48 mg/100g and 7.24 %) compared to pulp(0.61 mg/100g and 4.31 %). The green gram laddu incorporated with 15 per cent mango peel was highly acceptable by panels with high acceptability index 95.24 per cent. The green gram laddu prepared with kesar peel had higher sensory scores compared to alphonso and totapuri. The laddu prepared with mango peel contained higher β-carotene and dietary fiber compared to the green gram laddu.
Authors and Affiliations
Deepa M Madalageri1,, Pushpa Bharati, Udaykumar Kage
Keywords
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