International Journal of Home Science
2017, VOL. 3 ISSUE 2, PART K
Use of mango seed kernels for the development of antioxidant rich idli and mathi
Author(s): Amritpal Kaur and Jaswinder Kaur Brar
Mango seeds are nutrient dense by-product of mangoes but commonly discarded as waste. The purpose of the study was proper utilization of mango seed kernels. For this purpose, mango seeds were collected, washed, mango seed kernels separated, blanched for 2 minutes, dried at 60° C for 6 hours and ground into flour. Two products namely mathi and idli were prepared by incorporating 10-40 per cent level of mango seed kernel flour and evaluated for their sensory attributes. Control and acceptable experimental samples were analysed for their nutritional composition. Incorporation of mango seed kernel flour at 10 per cent level was organoleptically acceptable. The energy, crude fat, crude fiber and total ash content of supplemented products were significantly higher (p<0.01) as compare to control samples. A significant increase (p<0.01) in mineral content of developed products namely calcium, magnesium and iron content was found. Antioxidant activity was found to be significantly higher (p<0.01) with mango seed kernel flour supplementation in mathi and idli. Hence, the use of mango seed kernel flour can play important role in improving nutritional composition of diets and could be recommended for supplementary feeding programmes in the country.
How to cite this article:
Amritpal Kaur and Jaswinder Kaur Brar. Use of mango seed kernels for the development of antioxidant rich idli and mathi. International Journal of Home Science. 2017; 3(2): 715-719.