Addition of dried ‘Ataulfo’ mango (Mangifera indica L) by-products as a source of dietary fiber and polyphenols in starch molded mango snacks

The increasing demand of healthier foods favors the consumption of natural bioactive compounds such as polyphenols (PP) with antioxidant capacity and dietary fiber (DF) that confers protection against cardiovascular diseases and other degenerative diseases. On the industrial processing of mango, 35–60 % of this fruit is discarded as waste, which originate significant amounts of by-products, mainly from seeds, peels, and paste, which are a source of DF and bioactive compounds. This study analyzed the effect of using dried ‘Ataulfo’ mango concentrate (DAMC) and peel and paste of dried ‘Ataulfo’ mango by-product (DAMB) at different ratios (75:25, 50:50, 25:75; DAMC: DAMB) for total sugarcane replacement, over physical, sensory properties, DF, PP and antioxidant capacity of starch-molded mango snacks. Total DF content in starch-molded mango snacks increased from 5.46 g to 13.39 g/ 100 g dw, while PP increased about five times (from 107.89 to 626 mg GAE/100 g dw) when sugarcane was substituted by 25:75 DAMC: DAMB. Starch-molded mango snack with DAMB used to replace all the sugarcane from control formulation exhibited better antioxidant properties without change in hardness. These results suggest that a incorporation (75:25 DAMC: DAMB) of dried mango by-products to starch-molded mango snacks improve DF and PP of mango snacks reducing sugar content without affect physical-chemical parameters, such as color, a w and pH. Although further studies are required to improve sensory characteristics.