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Volume 8, Issue 3      July - September, 2020
https://doi.org/10.35495/ajab.2020.02.094

Utilization of mango peel in development of instant drink
 

Anwaar Ahmed1*, Hafiz Muhammad Rizwan Abid1, Asif Ahmad1, Naeem Khalid2, Sahar Shibli3,

Rai Muhammad Amir1, Arshad Mahmood Malik4, Muhammad Asghar5

1Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi, 46300, Pakistan

2Deputy Secretary (Planning), Department of Agriculture, Government of Punjab, Lahore, Pakistan

3Food Science Research Institute, National Agricultural Research Centre, Islamabad, 44000, Pakistan

4Department of Economics, PMAS-Arid Agriculture University, Rawalpindi, 46300, Pakistan

5Post Harvest Research Center, Ayub Agriculture Research Institute, Faisalabad, Pakistan

Abstract

Worldwide, fruit and vegetable processing industries are generating massive agro-industrial by-products. The industrial processing of mango generates a lot of by-products. Usually the major is with mango peel having a 7-24% portion of total fruit and not normally utilized. In the present research, mango peel was utilized in the formulation of instant drink as an experiment to harvest its nutrients. The mango peel was dried in the dehydrator and ground to obtain the fine quality powder. The mango peel powder (MPP) obtained was evaluated for its nutritional profile. The powder was added in the instant drink 5 g (T1), 10 g (T2) and 15 g (T3) concentration per 250 mL along with water, sugar, citric acid and permitted color and flavor. The instant drink was evaluated at the 0, 30 and 60th-day storage intervals for various physicochemical characteristics. Results showed that mango peel is an abundant source of moisture, ash, fat, protein, carbohydrate, and crude fiber.  The antioxidant activity, vitamin C and total phenolic content were 73%, 14.8 mg/100g, and 81.3 mg/g GAE, respectively. The mean values for total sugars, Total Soluble Solids (Brix), Titratable Acidity etc. differed considerably among all the treatments. During the storage interval from 0 to 60 days a significant decrease in pH, total soluble solids and total sugars, free radical scavenging activity and total phenolic content were observed, while the acidity of the drinks was gradually increased. The drink with 5 g mango peel powder showed the best sensory attributes in terms of flavor, taste and mouthfeel compared to 10 g and 15 g.  This research can be helpful to utilize mango peel waste into food products to harvest the functional, nutraceutical and bioactive compounds. 

Keywords: Food waste, Functional food, Storage, Physicochemical properties

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