Marmalade enriched with dietary fiber from Mango (Mangifera indica L.) peel

Abstract

Today, the relationship between the food consumed by people and their state of health is known by all. There are many diseases whose appearance has been linked to poor diet. Due to this, there is a very marked tendency to consume healthy products. This new trend puts pressure on various sectors of the food industry (meat, dairy, beverages, etc.) to produce products that are not only good for health but also offer an additional benefit to consumers. This is the case of functional foods. This paper presents the elaboration and evaluation of marmalades added with 20 and 30% of mango peel (Mangifera indica, L) (MP) comparing it with jam that had no addition of MP, they were made a sensory evaluation. The one with the highest level of pleasure was determined the proximal composition and the dietary fiber fractions. The CM had 14.4% total dietary fiber (TDF), 8.5% insoluble dietary fiber (IDF) and 5.9% soluble dietary fiber (SDF). The one added with 30% MP had the highest level of satisfaction (5.7) than the 20% (5.6). The content of TDF in the marmalade with MP at 30% (7.8%) was higher compared to the jam that was not added to MP (5.5%).