Improvement of phytochemicals compounds content in mango jelly with the incorporation of co-products generated in the pulp processing.

The objective of this work was to evaluate the physicochemical parameters of mango jellies with different concentrations (0% to 3.5%) of mango peel powder obtained from residues generated in the processing of "Keitt" mango (Mangifera indica L.). The results showed a 1.3-to 1.6-fold increase in the concentration of carotenoids and a 3.2- to 4.8-fold increase in the concentration of phenolic compounds. Regarding colour results, all samples incorporating byproducts showed darkening visible to the human eye when compared to samples without by-product. The pH, total soluble solids, total titratable acidity and moisture were similar between jellies produced with and without the addition of by-product. Thus, the use of mango peel powder in the formulation of mango jelly was shown to be a good alternative for increasing the content of phytochemical compounds in thermally processed products. [ABSTRACT FROM AUTHOR]