Abstract
Worldwide, fruit and vegetable processing industries are generating massive agroindustrial by-products. The industrial processing of mango generates a lot of byproducts. Usually the major is with mango peel having a 7-24% portion of total fruit
and not normally utilized. In the present research, mango peel was utilized in the
formulation of instant drink as an experiment to harvest its nutrients. The mango peel
was dried in the dehydrator and ground to obtain the fine quality powder. The mango
peel powder (MPP) obtained was evaluated for its nutritional profile. The powder was
added in the instant drink 5 g (T1), 10 g (T2) and 15 g (T3) concentration per 250 mL
along with water, sugar, citric acid and permitted color and flavor. The instant drink
was evaluated at the 0, 30 and 60th-day storage intervals for various physicochemical
characteristics. Results showed that mango peel is an abundant source of moisture, ash,
fat, protein, carbohydrate, and crude fiber. The antioxidant activity, vitamin C and total
phenolic content were 73%, 14.8 mg/100g, and 81.3 mg/g GAE, respectively. The mean
values for total sugars, Total Soluble Solids (Brix), Titratable Acidity etc. differed
considerably among all the treatments. During the storage interval from 0 to 60 days a
significant decrease in pH, total soluble solids and total sugars, free radical scavenging
activity and total phenolic content were observed, while the acidity of the drinks was
gradually increased. The drink with 5 g mango peel powder showed the best sensory
attributes in terms of flavor, taste and mouthfeel compared to 10 g and 15 g. This
research can be helpful to utilize mango peel waste into food products to harvest the
functional, nutraceutical and bioactive compounds.
Anwaar Ahmed, Hafiz Muhammad Rizwan Abid, Asif Ahmad, Naeem Khalid, Sahar Shibli, Rai Muhammad Amir, Muhammad Asghar, Arshad Mahmood Malik. (2020) Utilization of mango peel in development of instant drink, Asian Journal of Agriculture and Biology, Volume 8, Issue 3.
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