| dc.description.abstract | Associated with the growth of agroindustries with fruit processing, a large volume of by-products is generated. In the case of mango, by-products consist of shells and lumps. The objective of this work was to develop a gluten-free biscuit from the mango peel flour. Flour was obtained by drying the mango shells in a oven with forced air circulation at 60 ºC. The preparation of the formulations followed a standard procedure for the preparation of biscuits following good manufacturing practices and the Identity and Quality Standard for this product. Five gluten-free cookie formulations were elaborated with mango peel flour with different concentrations, varying the amount of mango peel flour and cornflour (0%, 25%, 50%, 75% and 100%). Physicochemical analyses of mango peel flour (granulometry, pH, titratable acidity, color, water activity, moisture, ash, lipids, proteins, carbohydrates and fibers) and biscuits (cooking yield, centesimal composition, pH, titratable acidity, color and water activity) and microbiological analyses (Coliform at 45ºC, positive coagulase staphylococci and Salmonella spp.). Sensory analysis (hedonic scale test was also performed, applied to the attributes color, texture, aroma, flavor and global printing, and then the intention to purchase) of cookies. According to the results obtained, it was found that the flour of the mango peel demonstrated desirable characteristics, such as low Aw (0.41) hindering microbial growth, high carbohydrate content and relevant fixed mineral residue content. Biscuits with mango peel flour demonstrated pH, acidity, moisture and ash within the standards required by legislation and high fiber content. The biscuits prepared with the mango peel flour demonstrated acceptable scores in sensory attributes, and those of formulation 5 (100% mango peel flour and 0% of cornflour) were the most accepted by the sampler in relation to the attributes can therefore have a good acceptance in the market. | |
