Food and Fermentation Industries >

2025 , Vol. 51 >Issue 3: 265 - 274

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038399

Effect of different peel addition on the physicochemical and powdery characteristics of ultra-fine mango powder

  • XU Jialin ,
  • PENG Jian ,
  • XU Yujuan ,
  • WU Jijun ,
  • YU Yuanshan ,
  • LI Lihui ,
  • WEN Jing ,
  • REN Guopu
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  • 1(School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China)
    2(Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)

Received date: 2023-12-28

  Revised date: 2024-04-15

  Online published: 2025-02-21

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Abstract

In order to investigate the effect of peel addition on the quality of ultra-fine mango powder, the physicochemical and powdery characteristics of ultra-fine mango powder with different peel addition (8%, 16%, 24%) were studied.The results showed that there were significant differences in the physicochemical and powdery properties between pure mango pulp powder and pure mango peel powder.With the increase of peel addition, the particle size (D50) of ultra-fine mango powder increased gradually, while the span of powder decreased, coupling with particle size distribution more uniformly.In terms of physicochemical indicators, with the increase of peel addition, the L*, water holding capacity, oil holding capacity, glass transition temperature, total phenol, total flavone, ascorbic acid, antioxidant activity and carotenoid content increased, while the a*, b*, moisture content, water activity, bulk density, angle of repose, solubility and water absorption decreased.Infrared spectroscopy indicated that the addition of peel did not lead to significant changes of main functional groups of ultra-fine mango powders.The highest sensory evaluation score was obtained in 16% peel addition sample with 87.04 points, while the lowest was obtained in peel powder with 84.14 points.In general, physicochemical and powdery characteristics of ultra-fine mango powder could be significantly altered through peel addition, and the highest comprehensive quality of the ultra-fine mango powder was 16% peel addition sample.

Key words： ultra-fine mango powder; peel addition; physicochemical characteristics; powder characteristics

Cite this article

XU Jialin , PENG Jian , XU Yujuan , WU Jijun , YU Yuanshan , LI Lihui , WEN Jing , REN Guopu . Effect of different peel addition on the physicochemical and powdery characteristics of ultra-fine mango powder[J]. Food and Fermentation Industries, 2025 , 51(3) : 265 -274 . DOI: 10.13995/j.cnki.11-1802/ts.038399

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