SciELO - Scientific Electronic Library Online

vol.41 issue3Micromorphometry of soil aggregates under different rice crops management systemsPhysical and chemical characteristics of whole rice, broken rice, and soybean extracts author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Pesquisa Agropecuária Tropical

On-line version ISSN 1983-4063


DAMIANI, Clarissa et al. Sweets formulated with mango skin. Pesqui. Agropecu. Trop. [online]. 2011, vol.41, n.3, pp.360-369. ISSN 1983-4063.

Concerning the mango industrial processing, skin is a disposal component. However, it can be used as a nutrient source in many by-products.The objective of this study was to evaluate the quality of sweets formulated with 0% (control), 25%, 50%, 75%, and 100% of mango skin in substitution to the mango (Mangifera indica L. cv. Haden) pulp. The quality features evaluated were: moisture, ashes, proteins, lipids, total carbohydrates, total sugars, reducing and non-reducing sugars, pH, total acidity, titratable and citric acid acidity, total soluble solids, fibers (total, soluble, and insoluble), antioxidants, microbiological features, and sensorial acceptability (appearance, aroma, flavor, and color). For the sweets formulated with mango skin, significantly higher levels of minerals (ashes), pH, dietary fiber, soluble solids, and sucrose were observed. Furthermore, the increase of mango skin in the formulations also increased the antioxidant activity, what suggests that the mango skin is an alternative source of natural antioxidants. The microbiological analyses results were satisfactory for all treatments, according to established standards. For the sensorial aspect, there was a good consumer acceptance, with notes above 7, for aspect, flavor, color, and aroma. Therefore, the partial or total substitution of the mango pulp by mango skin, for the formulation of Haden mango sweet is a viable alternative, when considered its nutritional, sensorial, and microbiological aspects.

Keywords : Mangifera indica L; by-products; chemical composition.

        · abstract in Portuguese     · text in Portuguese     · Portuguese ( pdf epdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License