Malaysian Journal of Analytical Sciences Vol 26 No 4 (2022): 742 - 754

 

 

 

 

EFFECTS OF PROCESSING PARAMETERS ON THE QUALITY AND PROPERTIES OF MANGO KERNEL FLOUR: A MINI-REVIEW

 

(Kesan Pemprosesan Parameter Terhadap Kualiti dan Sifat Tepung Biji Mango: Ulasan Mini)

 

Amal Hanani Binti Zikri¹, Boon Yih Tien^1,2*, Boon Yih Hui³, Wang Kang Han⁴

 

¹Department of Food Science and Technology, Faculty of Applied Sciences

²Alliance of Research and Innovation for Food (ARIF)

Universiti Teknologi MARA, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan, Malaysia

³Research and Development Centre, KL-Kepong Oleomas Sdn. Bhd, Lot 1 & 2, Solok Waja 3,

Bukit Raja Industrial Estate, 41710 Klang, Selangor, Malaysia

⁴Faculty of Applied Sciences,

UCSI University, UCSI Height,  56000 Cheras, Kuala Lumpur, Malaysia

 

*Corresponding author: boonyihtien@uitm.edu.my

 

 

Received: 28 February 2022; Accept ed: 23 April 2022; Published:  25 August 2022 

 

 

Abstract

Mango (Mangifera indica Linn) is a popular tropical fruits that is widely available in the market. In order to reduce food waste, mango kernels are usually treated as waste mango kernel flour due to their nutritional composition and bioactive compounds. However, the processing method used during the production of mango kernel flour has lowered its nutritional value and affected the quality of the mango kernel flour. In addition, the anti-nutritional found in the mango kernel influences the flour’s quality. Hence, this review provides an overview of the effect of processing parameters on the quality of mango kernel flour (in terms of nutritional, functional properties, and bioactive compounds) and the application of mango kernel flour in baking products. The findings proposed that the soaking, blanching, and drying processes have an impact on the nutritional value, functional properties, and bioactive compounds of mango kernel flour. Further investigation into optimising processing parameters is required to obtain high-quality mango kernel flour.

 

Keywords:  mango kernel flour, soaking, blanching, nutritional composition, anti-nutrient

 

Abstrak

Mangga (Mangifera indica Linn) merupakan salah satu buah tropika yang terkenal di pasaran. Bagi mengurangkan sisa biji manga, biji mangga biasanya diproses menjadi tepung biji mangga kerana komposisi nutrisi dan sebatian bioaktifnya. Bagaimanapun, kaedah pemprosesan semasa penghasilan tepung biji manga telah mengurangkan nilai nutrisi dan mempengaruhi kualiti tepung biji mangga. Selain itu, anti-nutrien yang terdapat di dalam biji mangga juga mempengaruhi kualiti tepung. Oleh itu, ulasan ini memberikan gambaran keseluruhan kesan parameter pemprosesan ke atas kualiti tepung biji mangga (dari segi komposisi nutrisi, sifat fungsi dan sebatian bioaktif) dan penggunaan tepung biji mangga dalam produk bakeri. Hasil kajian menunjukkan bahawa proses rendaman, penceluran dan pengeringan adalah faktor yang mempengaruhi nilai nutrisi, sifat berfungsi dan sebatian bioaktif dalam tepung biji mangga. Siasatan lanjut keatas pengoptimuman parameter pemprosesan diperlukan bagi mendapatkan tepung biji mangga yang berkualiti tinggi.

 

Kata kunci:  tepung biji mangga, rendaman, blanching, komposisi nutrisi, anti-nutrien

 

Graphical Abstract

 

 

 

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