Show simple item record

dc.contributor.authorIrondi, E.A.
dc.contributor.authorAwoyale, W.
dc.contributor.authorOboh, G.
dc.contributor.authorBoligon, A.A.
dc.date.accessioned2019-12-04T11:09:05Z
dc.date.available2019-12-04T11:09:05Z
dc.date.issued2017-07-28
dc.identifier.citationIrondi, E.A., Awoyale, W., Oboh, G. & Boligon, A.A. (2017). Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour. Journal of Food Measurement and Characterization, 1-9.
dc.identifier.issn2193-4126
dc.identifier.urihttps://hdl.handle.net/20.500.12478/1973
dc.descriptionPublished online: 28 July 2017
dc.description.abstractImproving the antioxidant and pasting properties of wheat flour could help enhance its health benefits and industrial uses. Hence, this study evaluated the effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour. Wheat flour (WF) was mixed with mango kernel flour (MKF) at the ratios of 100:0; 90:10; and 80:20, to obtain 100%WF, WF-10%MKF and WF-20%MKF blends, respectively. The flavonoids and phenolic acids profile; free radicals (2,2-diphenylpicrylhydrazyl [DPPH]* and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic [ABTS]*+) scavenging activities; amylose and amylopectin contents; and pasting properties of the 100%WF and the blends were determined. Flavonoids (rutin and quercetin) and phenolic acids (gallic, chlorogenic and caffeic acids) contents of the blends increased as the level of addition of MKF increased. The free radicals-scavenging activities of the blends also increased significantly (P < 0.05) as the level of addition of MKF increased. The DPPH* SC50 reduced from 7.04 ± 0.86 mg/mL (100%WF) to 4.51 ± 0.64 mg/mL (WF-20%MKF); while the ABTS*+ scavenging activity increased from 22.13 ± 1.24 mg/mL (100%WF) to 33.76 ± 1.92 mg/mL (WF-20%MKF). The amylose contents of the blends decreased significantly (P < 0.05), with a concomitant increase in their final and setback viscosities, as the level of addition of MKF increased. Hence, addition of MKF improved the antioxidant and pasting attributes of WF.
dc.format.extent1-9
dc.language.isoen
dc.subjectWheat Flour
dc.subjectFood Products
dc.subjectMango Kernel Flour
dc.subjectPolyphenolics
dc.subjectAntioxidant Activity
dc.subjectPasting Properties
dc.titleEffect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.affiliationKwara State University, Nigeria
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationFederal University of Agriculture, Nigeria
cg.contributor.affiliationFederal University of Santa Maria
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectFood Science
cg.iitasubjectFood Systems
cg.iitasubjectGrain Legumes
cg.journalJournal of Food Measurement and Characterization
cg.howpublishedFormally Published
cg.accessibilitystatusLimited Access
local.dspaceid85429
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1007/s11694-017-9605-3


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record