Study of Soup Mix Incorporated with Starch Extract from Mango “Mangifera indica” Seed Kernels
Shilpa Yatnatti*
, Vijayalakshmi D
Department of Food Science and Nutrition, UAS, GKVK, Bengaluru-560065.
Corresponding Author Email: shilpayatnatti@gmail.com
Abstract:
Mango processing generates kernels and peels as waste which accounts for 40-60 per cent. Mango kernels most often used as by-product for extraction of oil. The residue left after oil extraction is generally considered as waste but studies revealed that it has sufficient amount of starch. Present study was undertaken to extract starch from mango seed kernels, to investigate level of incorporation of starch extract into soup mix and to study its shelf life. Mango seeds were procured from processing industry and kernels were isolated manually from its seed coat. Starch was extracted from kernels. Extracted starch was incorporated in soup mix by replacing corn starch at 25, 50 and 75 per cent. Best accepted sample was kept for storage study in comparison with control for two months. Results revealed recovery of starch was 50.5 g per 100 g of kernels. Starch extract incorporated soup mix was best accepted at 50 per cent level and this sample was kept for storage study in comparison with control soup mix where 100 per cent corn starch was used. Over the storage period sensory scores for soups prepared with soup mixes were observed to be acceptable indicating two months of shelf-life for soup mix. Microbial load on starch extract incorporated soup mix was observed to be less when compared to control but on both samples it was observed to be within safety limits. Mango kernels which are generated as processing waste can be utilized to extract starch, which can replace the corn starch up to 50 per cent in soup mixes without significant difference in sensory properties and can be stored for two months.
Keywords:
Functional properties; Mango seed kerne; Shelf life; Soup; Starch extraction
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