National Academy of Agricultural Sciences (NAAS)
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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 |
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. 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- nutrient. The objective of present study was extraction of total polyphenols from mango peel powder, development of value added biscuits its shelf life study, to analyze the retention of extracts in the developed biscuits. 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 per cent retention of polyphenols (660 to 520 µg GAE/g), β-carotene (22.50 to13.56 µg/g) and antioxidant activity (775 to 194 µg of µg of Vit-C Eq/100g) was more in TPP 0.5% biscuits then control for six weeks storage period. When analyzed statistically the peroxide and free fatty acid values were non-significant at the initial stage and were found to be significant during second, fourth and sixth week of storage period, indicating that the potency of antioxidant inhibiting formation of free fatty acids. Stored products showed good shelf life in 350-gauge polythene pouches due to TPP extracts of mango peel powder than control.
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