Abstract：
Mangoes contain several components that are beneficial for health, in addition to being potential sources of starch for the food industry. However, a substantial amount of fruit is lost in the field because it does not meet commercial standards, resulting in food losses and environmental damage. Herein, the physicochemical properties of mango flours and starches obtained from different parts of the fruit of two cultivars were evaluated. Mango peel flours have higher levels of proteins, fibers, minerals, carotenoids, ascorbic acid, and antioxidant activity than pulp flours, in addition to a higher yellowing index and water and oil-holding capacity, and can be used as a functional flour. The pulp flours, with the higher starch content, showed characteristics that make them valuable as a potential ingredient in soft baking and gluten-free products. Mango starches have circular and oval shapes, with a bimodal distribution. All starches showed an A-type crystallinity pattern. Pulp starches showed a higher peak viscosity and breakdown, with a lower setback, and can be used as a thickening or gelling agent. The higher thermal stability of kernel starch suggests its application in sauces, baking, dairy products, and canned foods.
摘要：
芒果含有几种对健康有益的成分，除了是食品工业淀粉的潜在来源。然而,由于不符合商业标准，大量水果在田间流失，造成食物损失和环境破坏。在这里，对两个品种果实不同部位的芒果粉和淀粉的理化性质进行了评价。芒果果皮粉的蛋白质含量较高，纤维，矿物,类胡萝卜素，抗坏血酸,和抗氧化活性比纸浆粉，除了更高的黄变指数和保水保油能力外，并可用作功能性面粉。纸浆粉，随着淀粉含量的增加，表现出的特性使它们成为软烘焙和无麸质产品的潜在成分。芒果淀粉有圆形和椭圆形，具有双峰分布。所有淀粉均显示A型结晶度图案。纸浆淀粉显示出较高的峰值粘度和分解，较低的挫折，并且可以用作增稠剂或胶凝剂。籽粒淀粉较高的热稳定性表明其在调味料中的应用，烘烤,乳制品,和罐头食品。
