الفهرس 
Chemical Composition of Mango WasteOnly 14 pages are availabe for public view
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Abstract
The present study was investigated to study the effect to mango peel or kernel powder replacing
levels instated of wheat flour as a flavoring and dietary fiber sources. Untreated or treated mango
peel or kernel were higher in ash and soluble and insoluble dietary fiber. The aromatic
components identified by GC-mass chromatogram were 46 compounds in mango peel and 19 compounds in
mango kernel. Farinogragram properties: water absorption, arrival time, dough development and
dough stability increased by increasing the levels of addition, while mixing tolerance index and
degree of softness decreased. Extensograms properties: resistance to extensions, proportional
number and energy increased as the ratio of addition increased up to 10% level, while the
extensibility of dough decreased. The sensory characteristics of biscuits were not deteriorate by
using the powders of mango peel or kernel up to 10% level. The height and specific volume of sponge
cake increased by increasing the levels of mango peel powder until 15%. Flavor of resultant cake
increased by increasing mango peel or kernel level.
In conclusion, it is suggested that it is desirable to use
mango peels and boiling mango kernels up to the level of 10% in producing different bakery products
which have high contents of dietary fibers for functional purpose such as lowering energy levels
for slim as well as preventing colon cancer in other patients