Author(s):

Gumte SV, Taur AT, Sawate AR and Kshirsagar RB

Abstract: The feasibility of partially replacing refined wheat flour with Mango kernel flour in biscuit making was evaluated in several formulations, aiming to find a formulation for the production of Mango kernel flour incorporated biscuits with better nutritional, phytochemical quality and consumer acceptance and to utilize the waste obtained from mango processing. Kernels of Kesar Mango were separated from seeds and processed into flour through various processing steps. Mango kernel flour is a good source of starch, protein, dietary fibre, minerals and vitamins. Mango kernel flour was incorporated at levels of 10, 20, 30 and 40 percent in preparation of biscuits with maintaining all other ingredients constant. The prepared biscuits were subjected to organoleptic, nutritional and phytochemical analysis. Biscuits containing up to 30 % mango seed kernel flour were acceptable without adverse effect on sensory qualities. The prepared biscuits were feasible to be exploited in market

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