Flour production from mango peel residue and use in pastry products
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This article discusses the formulation and development of flour made from mango peel, a byproduct that is usually discarded by the food industry. However, recent studies have shown that mango peel has a high fibre and antioxidant content. A bibliographic review was conducted on the nutritional benefits of this flour, and experimental tests were performed to evaluate its viability in pastry formulations. Laboratory analyses confirmed the absence of pathogens according to the parameters of the INEN 616 standard. Discriminant sensory tests were conducted with semi-trained panelists to evaluate acceptability and organoleptic characteristics in processed products. After optimizing formulations by adjusting ingredients and production processes, sponge cake with 30% wheat flour replaced by mango peel flour was the most accepted in terms of taste, texture, and appearance. Finally, standard recipes are proposed to Favor future applications and the sustainable use of by-products, as well as the reduction of food waste.
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