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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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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

Int.J.Curr.Microbiol.App.Sci.2018.7(5): 1206-1213
DOI: https://doi.org/10.20546/ijcmas.2018.705.147


Application of Polyphenol Extract from Mango Peel Powder as a Source of Natural Phytonutrients into Biscuits
Baddi Jayalaxmi1*, D. Vijayalakshmi1 and A. Maruthesha2
1Department of Food Science and Nutrition, UAS, GKVK, Bengaluru, Karnataka, India
2Department of Food Science, Agricultural and Horticultural Research Station, Kathalagere, UHS, Shivamogga, Karnataka India
*Corresponding author
Abstract:

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.


Keywords: Mango peel powder, Total polyphenols, Biscuits and retention of polyphenols extract
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How to cite this article:

Baddi Jayalaxmi, D. Vijayalakshmi and Maruthesha, A. 2018. Application of Polyphenol Extract from Mango Peel Powder as a Source of Natural Phytonutrients into Biscuits.Int.J.Curr.Microbiol.App.Sci. 7(5): 1206-1213. doi: https://doi.org/10.20546/ijcmas.2018.705.147