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Comparison of the Physico-chemical and Functional Properties of Mango Kernel Flour with Wheat Flour and Development of Mango Kernel Flour Based Composite Cakes

Pabitra Chandra Das
Department of Chemical and Food Process Engineering, Rajshahi University of Engineering & Technology, Rajshahi, 6204, Bangladesh

Md. Junaeid Khan
Department of Food Engineering, Dhaka University of Engineering & Technology, Gazipur, 1700, Bangladesh

Md. Sharifur Rahman
Department of Food Technology and Engineering, Patuakhali Science and Technology University, Patuakhali, 8602, Bangladesh

Sumana Majumder
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, 2202, Bangladesh

Md. Nazrul Islam
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, 2202, Bangladesh

Abstract/ Executive Summary:

Mango kernel is generally treated as a waste material, but itsflour can be used in many foods as a potentialsubstitute of wheatflour (WF). The aims of this study were to process mango kernelflour (MKF) and to compareits nutritional, functional and physical properties with WF andfinally to evaluate the quality of MKF substitutedcomposite cakes. Analysis showed that MKF contained comparatively higher energy than WF (4.12 vs 3.54 kcal/g), while proximate compositions were: 7.58% moisture, 2.16% ash, 8.03% protein, 10.16% fat, 1.16% crudefiber and 72.07% total carbohydrate in MKF. Bulk density and water absorption capacity of MKF was higher thanWF, while oil absorption capacity, swelling index and brightness were higher for WF. Most of the macro nu-tritional components of the developed cakes increased with increasing of MKF content and around 3.60% moreenergy was given by 40% MKF containing cake compared to control one. Chroma analysis showed that MKFaddition caused in darkness of crust and crumb color of the cakes but all of the values did not differ significantlyat p≤0.05. Sensory evaluation indicated that 20% MKF containing cake was the most acceptable to the pa-nelists among composite cakes and storage stability test revealed that the cakes can be stored for about 7–10days without any preservatives and MKF substituted cakes showed better stability than control during thestorage period.

Keywords: Mango kernel flour, Composite cake, Physio-chemical properties, Functional properties, Chroma meter analysis, Storage stability

Location: Chapai Nawabganj district in Bangladesh

Start Date:

End Date:

Program Area: Socio-economic and Policy

Commodity: Mango, Cake

Objectives:

The present study was performed to developflour from mango kernel and to prepare cake by using MKF. The specificobjectives of this study were as (a) to compare the chemical, functionaland physical properties of MKF with WF, (b) to develop cakes by usingMKF as a partial replacer of WF and (c) to assess the effect of MKFsupplementation on the physicochemical, organoleptic properties andstorage stability of the developed cakes.

Methodology:

2.1. MaterialsFully ripe mangoes (variety name: Baishakhi) were harvested fromthe mango orchard of Chapai Nawabganj district in Bangladesh. Most ofthe required ingredients for conducting the research were purchasedfrom local market and few were from the laboratory stock. AnalyticalResearch (AR) grade chemicals and solvents were used. 2.2. Methods 2.2.1. Preparation of mango kernelflour (MKF)The MKF was processed by modifying the method as described byMenon et al. The separated mango kernels were dehulled andwashing was performed to remove the foreign materials from the sur-face. Then the kernels were soaked for 30 min in water to reduce an-tinutritional factors. Then the kernels were boiled for 15 min and weredried at 60–65 °C for 15–16 h by using a cabinet dryer. After that thedried kernels were milled intoflour and to getfine MKF,flour waspassed through a 30 size standard mesh sieve. Then theflour was keptin high density polyethylene for further use.2.2.2. Development of MKF supplemented cakes. Atfirst, all of the ingredients were weighed separately and mixed ina bowl. The egg was weighed and taken in the beater bowl and was beatuntil it formed foam. Then sugar was put in it and was beat again untilit mixed properly. Then theflour mixture, baking powder, milk powderand salt were put into the bowl with a spoon and beat until being mixedproperly. Then,flavor was added to the mixture and beat again.Subsequently oil was added to the mixture and beat for making a propermixture. Then waited for 30 min and the mix was put in cup sized moldand baked at 160°C for 40 min. 2.2.3. Proximate analysisMKF, WF and developed cakes were analyzed for moisture, ash,protein, fat, crudefiber and total carbohydrate content. Triplicate de-terminations were performed for all analysis. Method 934.01 and978.10 described in AOAC [14]was used for determination of moistureand crudefiber contents respectively while the methods described by Ranganna [15] were used in determination of the amount of ash, pro-tein and fat. Carbohydrate content of the samples was determined astotal carbohydrate by following Pearson as total carbohy-drate = 100 - (moisture + protein + ash + fat). Energy value wascalculated as total energy per 100 g = (fat × 9) + (pro-tein × 4) + (carbohydrate × 4), while fat, protein and carbohydrateare in gram. 2.2.4. Functional properties analysis 2.2.4.1. Bulk density. The bulk densities of the MKF and WF werecalculated by following the formula and method described by Okakaand Potter. Bulk density = weight (g)/volume (cm³). 2.2.4.2. Water absorption capacity. About 10 gflour was placed in achina dish. Distilled water was gradually added to the sample from aburette. Theflour and water were mixed with a glass rod till soft doughwas found. The kneaded dough was neither soft nor sticky. The volumeof water used was measured. Water absorption capacity = watervolume (mL)/weight offlour sample (g) × 100. 2.2.4.3. Oil absorption capacity. About 1 g sample (MKF or WF) wasfully mixed with soya bean oil (10 ml) in pre-weighed centrifuge tube.The tube was shaken for 1 min by using a magnetic stirrer to dispersethe sample completely into the oil. After that the sample containingtube was kept for 30 min at room temperature. Then the sample wascentrifuged for 25 min at a rotation speed of 3000 rpm to separate oilfrom the sample. Finally, oil was removed from the sample by usingpipette and oil absorption paper was used to drain out all oil and furtherweight was taken. Oil absorption capacity was calculated as amount ofoil absorbed (g) by per gram offlour. 2.2.4.4. Swelling index. The swelling power of theflours was analyzedby modifying the method described by Lin et al. Atfirst, in acentrifuge tube, 1 gflour was dispersed in 10 ml of cold distilled water.After a holding time of 5 min at room temperature, centrifugation of themixture was performed for 30 min at 2000 rpm and sedimentationvolume was taken and recorded as primary volume. In a pre-weighedcentrifuge tube, 1 g of the sample was dissolved in 10 ml distilled waterand the mixture was boiled for 30 min using a hot water bath. After30 min, the mixture was cooled to ambient temperature by keeping thecentrifuge tube under running tap water. Finally centrifugation wasdone and volume of sediment was taken asfinal volume. The swellingindex was calculated as the ratio offinal volume to the primary volume.

Source of Information: NFS Journal 17 (2019) 1–72

Article Link (Online Journal): https://doi.org/10.1016/j.nfs.2019.10.001

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

This study revealed that mango kernelflour is a good source of fat,protein, minerals,fiber and carbohydrate. Utilization of thisflour incake to replace wheatflour can result in lowering the moisture andprotein content but increasing thefiber, ash, fat and energy content.Though internal and external appearance as well as sensory attributesof the mango kernelflour supplemented cakes seem to be less attractivethan the 100% wheatflour containing cake but 20–30% replacementcouldn't affect much. By considering all aspects of this, it can be con-cluded that mango kernelflour can be utilized as a potential replacer ofwheatflour in composite cake processing and to get nutritious cakeswith good stability as well. Since this research was carried out in thelaboratory scale, more study can be performed in the industrial levelalong with addition of few additives. However, further study is alsoneeded about sorption analysis, antioxidant activity, micronutrientscontent etc.

Knowledge Management: Journal