Impact of Soaking and Drying Mango Kernels Flour (<i>Mangifera</i><i> </i><i>Indica</i>.) on the Physicochemical Properties of Biscuits

Abstract

The objective of this study was to produce biscuits using composite flours derived from wheat and mango kernels, with the aim of determining their physicochemical characteristics. The mango kernel was soak and dry in order to produce flour. The flours were produced from both untreated and treated mango kernels. The produced flour was used to substitute wheat flour at varying rates (10%, 20%, 30%, 40%, and 50%). The chemical composition and functional properties of the flours were determined in accordance with the established standard methods. The study's findings revealed that the incorporation of mango kernels resulted in an increase of ash, lipid, fiber, and energy contents within the flour. There was a decline in phenolic compound content, accompanied by an increase in protein content. The water absorption capacity of the flours exhibited an increase with both substitution and treatment, while the oil absorption capacity demonstrated a decrease. The sensory evaluation revealed that biscuits prepared with 10% mango kernels exhibited a sensory score that was comparable to those produced with pure wheat flour. The biscuits containing 10% processed mango kernel flour (FAMT) exhibited the greatest degree of crispness, accompanied by an increase in lipid, ash, and fiber contents, and a reduction in sugars and proteins. The 10% substitution was identified as the optimal solution.