Improvement Of Phytochemicals Compounds Content In Mango Jelly With The Incorporation Of Co-Products Generated In The Pulp Processing

The objective of this work was to evaluate the physicochemical parameters of mango jellies with different concentrations (0% to 3.5%) of mango peel powder obtained from residues generated in the processing of "keitt" mango (Mangifera indica L.). The results showed a 1.3- to 1.6-fold increase in the concentration of carotenoids and a 3.2- to 4.8-fold increase in the concentration of phenolic compounds. Regarding colour results, all samples incorporating by- products showed darkening visible to the human eye when compared to samples without by- product. The pH. total soluble solids, total titratable acidity and moisture were similar between jellies produced with and without the addition of by-product. Thus, the use of mango peel powder in the formulation of mango jelly was shown to be a good alternative for increasing the content of phytochemical compounds in thermally processed products. (C) All Rights Reserved