Vol. 7, Issue 1 (2019)
Review on nutritional and functional profiling of mango seed powder and its suitability in Chakali
Author(s): Poul SS and Dr. Babar KP
Abstract: Mango (Mangifera Indica. L) is the national fruit of India. Peels and seeds are the by-products obtained during processing of mango. The study was undertaken to process mango seed and to study its nutritional and functional value. Kernels were separated from seeds and processed into flour through various processing steps. Particle size distribution of the flour was studied. Mango seed powder is good source of protein, fat and energy. The functional properties showed that Bulk density, water absorption capacities, oil absorption capacity. Starch is extracted from the mango seed. The mango seed powder is utilized invalue added produc like biscuits, cookies, bread et. Chakali is one of the traditional fried snacks that can be produced using different combination of ingredients. Chakali is popular product and they are mostly made from gram, rice flour etc.
Pages: 533-537 | 598 Views 140 Downloads
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How to cite this article:
Poul SS, Dr. Babar KP. Review on nutritional and functional profiling of mango seed powder and its suitability in Chakali. Int J Chem Stud 2019;7(1):533-537.
