Obtaining and characterization of mango peel powder and its use as a source of fiber and a functional ingredient in natural yogurt

摘要

The mango (Mangifera indica L) is a tropical fruit of high production and consumption in Valledupar and the entire Atlantic Coast, which is characterized by a high nutritional value. However, its use is limited to the pulp. In this research, it was decided to use ripe mango peel variety yarn by making a powder for use dual functional ingredient and additive, due to its high content of fiber and phytochemicals. The powder was obtained from mango variety yarn using the following processes: selection, washing, peeling, drying, grinding, packaging and heavy. Among the physicochemical characteristics are: moisture 6.24%, 2.24% fat, 2.82% protein, 10.35% neutral fiber, ash 4.23%, 2.82% citric acid, pH 4, 69, 0.032% ascorbic acid, reducing sugars 14.25% and 12.80% starch.