Evaluación de la capacidad antioxidante de un yogurt elaborado con la incorporación de cáscara de mango (Mangifera indica) de la variedad Tommy Atkins

Abstract

The mango peel is a by-product of the food industry that has excellent nutritional and bioactive properties such as fiber and antioxidants with many health benefits, however, despite its properties, it is discarded as waste, generating environmental pollution. During the process, the mango peel was freeze-dried for 48 hours to subsequently grind until a fine flour was obtained. The mango peel flour showed a high fiber content and high antioxidant capacity. For the elaboration of the yogurt, the flour was dissolved in the milk before pasteurization and fermented until reaching a pH close to 4.6, finally it was cooled. Yogurt after 24 hours was beaten and mango jam was added in order to flavor the product. The proximal analysis showed high values with respect to the control yogurt in parameters such as fiber, carbohydrates and total calories, while moisture and protein were higher in the control yogurt. No significant differences were observed in the ash and fat parameters. On the other hand, the antioxidant capacity of flour-added yogurt was as expected higher compared to the control. The results show that the inclusion of mango peel flour allows obtaining a nutritious yogurt with good sensory characteristics, in turn the use of agro-industrial waste that favors environmental management.