Farinha da casca da manga para elaboração de massa pronta de pão de ló

Abstract

In view of the potential for mango production in the semi-arid region of the Northeast, studies on the use of its parts that are not generally used become relevant, mainly due to the nutritional factor and the reduction of waste that would be discarded in the environment. In this sense, the present work aimed to develop a mango peel flour for the preparation of dough ready for the preparation of sponge cake, and to subject it to quality analysis in physical-chemical and microbiological terms. Sponge cakes were prepared under different concentrations (10, 20 e 30%) of mango peel flour and subjected to physico-chemical analyzes that determined pH values, acidity and moisture content, ashes, minerals, lipids, reducing and non-reducing sugars and starch. In the microbiological analysis it was observed that the sponge cake formulations were suitable for consumption, indicating adequate sanitary conditions. The obtained data allow to indicate the mango skin flour as a nutritional ingredient to be incorporated in the preparation of ready sponge cake dough. The production of flour, in addition to being an alternative to avoid waste, is a way of adding value to the fruit and can be added in the development of new food products.