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Research Paper | Food Science | India | Volume 6 Issue 8, August 2017 | Rating: 6.3 / 10

Use of Mango Seed Kernels for the Development of Antioxidant Rich Biscuits

Amritpal Kaur ^[2] | Jaswinder Kaur Brar

Abstract: Mango seeds are nutritionally dense by-product of mangoes but commonly discarded as waste. The purpose of the study was proper utilization of mango seed kernels. Mango seed kernels were processed and flour was prepared for the development of antioxidant rich biscuits. One control and four experimental samples were prepared by incorporating 10-40 percent level of mango seed kernel flour and evaluated for their sensory attributes. Control and acceptable experimental sample were analysed for their nutritional composition. Incorporation of mango seed kernel flour in biscuits at 30 percent level was organoleptically acceptable. The energy, crude fat, crude fiber and total ash content of developed biscuits were significantly higher (p<0.01) as compare to control samples. A significant increase (p<0.01) in minerals such as calcium, iron and magnesium content of developed biscuits was found. Antioxidant activity was found to be significantly higher (p<0.01) in mango seed kernel flour supplemented biscuits and percent increase in antioxidant activity was 23 per cent. Hence, the use of mango seed kernel flour can play an important role in improving nutritional value of diets.

Keywords: mango seed kernel flour, sensory attributes, nutritional composition, antioxidant activity

Edition: Volume 6 Issue 8, August 2017,

Pages: 535 - 538