Ready-to-eat mango and peanut bar as a value-added alternative for producers and market demand
In the search for added value for mango and peanut production in the state of Sinaloa, México; as well as the fulfillment of market demand for nutritious, easy-to-handle, and sensorial attractive foods, a study was conducted to optimize the preparation of a mango bar with walnuts under different pro...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002798 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841558819923034112 |
|---|---|
| author | Dominique Moreno-Ayala María Dolores Muy-Rangel José Basilio Heredia Diego Alonso Gastelum-Chavira Josefina León-Félix Octavio Valdez Lafarga José Benigno Valdez-Torres |
| author_facet | Dominique Moreno-Ayala María Dolores Muy-Rangel José Basilio Heredia Diego Alonso Gastelum-Chavira Josefina León-Félix Octavio Valdez Lafarga José Benigno Valdez-Torres |
| author_sort | Dominique Moreno-Ayala |
| collection | DOAJ |
| description | In the search for added value for mango and peanut production in the state of Sinaloa, México; as well as the fulfillment of market demand for nutritious, easy-to-handle, and sensorial attractive foods, a study was conducted to optimize the preparation of a mango bar with walnuts under different processing conditions and ingredient mixtures, using Ataulfo mango pulp as the base material. A three-component mixture design was applied: mango (74–88 %), peanut (7–20 %), and walnut (1–5 %), with extreme vertices and two process variables (temperature and time). An optimized mango bar with dehydrated fruit was made under conditions of 60 °C for 3 h and a mixture of 85.8, 8.7, 3.5, and 2 % mango, peanut, walnut, and almond, respectively. The mango bars showed good microbiological quality, aw values of <0.6, significant protein, dietary fiber, minerals, and carotenoid content of 19 µg/g. The dehydrated mango bar with dried fruits is a ready-to-eat and easy-to-handle food alternative. |
| format | Article |
| id | doaj-art-1bc07a0f51434805aa6a94e76d42f1e6 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-1bc07a0f51434805aa6a94e76d42f1e62025-01-06T04:09:08ZengElsevierApplied Food Research2772-50222025-06-0151100669Ready-to-eat mango and peanut bar as a value-added alternative for producers and market demandDominique Moreno-Ayala0María Dolores Muy-Rangel1José Basilio Heredia2Diego Alonso Gastelum-Chavira3Josefina León-Félix4Octavio Valdez Lafarga5José Benigno Valdez-Torres6Centro de Investigación en Alimentación y Desarrollo, A. C., subsede Culiacán, Carretera El Dorado Km 5.5, Campo el Diez, C.P. 80110, Culiacán Rosales, Sinaloa, MexicoCentro de Investigación en Alimentación y Desarrollo, A. C., subsede Culiacán, Carretera El Dorado Km 5.5, Campo el Diez, C.P. 80110, Culiacán Rosales, Sinaloa, MexicoCentro de Investigación en Alimentación y Desarrollo, A. C., subsede Culiacán, Carretera El Dorado Km 5.5, Campo el Diez, C.P. 80110, Culiacán Rosales, Sinaloa, MexicoUniversidad Autónoma de Occidente, Blvd. Lola Beltrán and Blvd. Rolando Arjona, C.P. 80020, Colonia 4 de Marzo, Culiacán Rosales, Sinaloa, MexicoCentro de Investigación en Alimentación y Desarrollo, A. C., subsede Culiacán, Carretera El Dorado Km 5.5, Campo el Diez, C.P. 80110, Culiacán Rosales, Sinaloa, MexicoUniversidad Autónoma de Occidente, Blvd. Lola Beltrán and Blvd. Rolando Arjona, C.P. 80020, Colonia 4 de Marzo, Culiacán Rosales, Sinaloa, Mexico; Correspondence authors.Centro de Investigación en Alimentación y Desarrollo, A. C., subsede Culiacán, Carretera El Dorado Km 5.5, Campo el Diez, C.P. 80110, Culiacán Rosales, Sinaloa, Mexico; Correspondence authors.In the search for added value for mango and peanut production in the state of Sinaloa, México; as well as the fulfillment of market demand for nutritious, easy-to-handle, and sensorial attractive foods, a study was conducted to optimize the preparation of a mango bar with walnuts under different processing conditions and ingredient mixtures, using Ataulfo mango pulp as the base material. A three-component mixture design was applied: mango (74–88 %), peanut (7–20 %), and walnut (1–5 %), with extreme vertices and two process variables (temperature and time). An optimized mango bar with dehydrated fruit was made under conditions of 60 °C for 3 h and a mixture of 85.8, 8.7, 3.5, and 2 % mango, peanut, walnut, and almond, respectively. The mango bars showed good microbiological quality, aw values of <0.6, significant protein, dietary fiber, minerals, and carotenoid content of 19 µg/g. The dehydrated mango bar with dried fruits is a ready-to-eat and easy-to-handle food alternative.http://www.sciencedirect.com/science/article/pii/S2772502224002798Fruit barMangifera caesiaOptimizationPeanut, quality |
| spellingShingle | Dominique Moreno-Ayala María Dolores Muy-Rangel José Basilio Heredia Diego Alonso Gastelum-Chavira Josefina León-Félix Octavio Valdez Lafarga José Benigno Valdez-Torres Ready-to-eat mango and peanut bar as a value-added alternative for producers and market demand Applied Food Research Fruit bar Mangifera caesia Optimization Peanut, quality |
| title | Ready-to-eat mango and peanut bar as a value-added alternative for producers and market demand |
| title_full | Ready-to-eat mango and peanut bar as a value-added alternative for producers and market demand |
| title_fullStr | Ready-to-eat mango and peanut bar as a value-added alternative for producers and market demand |
| title_full_unstemmed | Ready-to-eat mango and peanut bar as a value-added alternative for producers and market demand |
| title_short | Ready-to-eat mango and peanut bar as a value-added alternative for producers and market demand |
| title_sort | ready to eat mango and peanut bar as a value added alternative for producers and market demand |
| topic | Fruit bar Mangifera caesia Optimization Peanut, quality |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224002798 |
| work_keys_str_mv | AT dominiquemorenoayala readytoeatmangoandpeanutbarasavalueaddedalternativeforproducersandmarketdemand AT mariadoloresmuyrangel readytoeatmangoandpeanutbarasavalueaddedalternativeforproducersandmarketdemand AT josebasilioheredia readytoeatmangoandpeanutbarasavalueaddedalternativeforproducersandmarketdemand AT diegoalonsogastelumchavira readytoeatmangoandpeanutbarasavalueaddedalternativeforproducersandmarketdemand AT josefinaleonfelix readytoeatmangoandpeanutbarasavalueaddedalternativeforproducersandmarketdemand AT octaviovaldezlafarga readytoeatmangoandpeanutbarasavalueaddedalternativeforproducersandmarketdemand AT josebenignovaldeztorres readytoeatmangoandpeanutbarasavalueaddedalternativeforproducersandmarketdemand |