Mango peels as a new tropical fibre: preparation and characterization.
Larrauri J. A., Rupérez P., Borroto B., Saura-Calixto F.
Author Affiliation: Instituto de Investigaciones para la Industria Alimenticia, Carretera Guatao, Km 3.5, Lisa 19200, Ciudad Habana, Cuba.
Lebensmittel-Wissenschaft & Technologie 29 : 729-733
Abstract : Preparation and characterization of mango peel dietary fibre were investigated. Fresh mango peels, obtained as a byproduct of syrup production, were successively wet-milled, washed with water and dried. A peel particle size of 15 mm in wet milling and a washing time of 5 min removed soluble sugars and increased total polyphenols and soluble dietary fibre content. Mango peel dietary fibre contained high amounts of total extractable polyphenols (70 g/kg) and soluble dietary fibre (281 g/kg) and had a high water-holding capacity (11.4 g/g dry matter). These characteristics indicated that mango peel is a good source of fibre.