Utilization of Mango (Mangifera indica L.) Seed Kernel Flour as a Novel Ingredient for Muffins

The study focused on the production of muffins incorporated with mango (Mangifera indica L.) kernel flour, replacing some of the refined wheat flour. Several formulations were developed at levels of 10, 20, 30 and 40 percent of Mango kernel flour in preparation of muffins while maintaining all other ingredients as constant. The prepared mango kernel flour was first evaluated for proximate composition and then prepared muffins were evaluated for proximate composition and sensory properties to select the best acceptable formulation. Proximate Composition of Mango kernel flour (variety: Karthakolommaban ) revealed that the moisture, protein, fat, ash, crude fiber content and carbohydrates as 7.79 ±0.20, 9.36 ±0.07, 9.59 ±0.04, 1.76 ± 0.16 and 70.69 % respectively. Organoleptic parameters of prepared muffin samples revealed that mango kernel flour in the muffin formulation significantly (p ≤ 0.05) affected the acceptance of the product. Overall scores indicated highly acceptable for F1-10%, F2-20% and F3- 30% comparable to control (F0). Thus, considering the acceptance, muffins with 30 % mango kernel flour incorporation stood as the optimized product. According to the color characteristics, the amount of darkness in the samples increased as the polyphenol content of the muffin increased due to the addition of mango kernel flour.