Comparative Nutritional Analysis of Oat Flour Fortified Mango Purees: A Study of theTommy Atkins and Criollo Varieties
DOI:
https://doi.org/10.70577/zyrk4y10Keywords:
mango, Avena sativa, micronutrients, sensory quality, nutritional composition.Abstract
The nutritional value of mango puree can be significantly enhanced through fortification with oat flour, an ingredient rich in dietary fiber, proteins, minerals, and bioactive compounds. This study evaluates the impact of adding oat flour (Avena sativa) on the nutritional composition of purees made from two mango varieties: Tommy Atkins and Criollo, both widely cultivated and consumed in various tropical regions.The research compares differences in macronutrient composition, including carbohydrates, proteins, and fats, as well as the dietary fiber profile and its effect on the digestibility of the final product. Additionally, essential micronutrients such as vitamins A, C, and E, and minerals like calcium, iron, and zinc are analyzed to determine the impact of fortification on the nutritional quality of the puree.Furthermore, the antioxidant properties of the enriched formulations are examined by evaluating their free radical reduction capacity through spectrophotometric methods, allowing the identification of potential health benefits, particularly in preventing oxidative stress.The study also considers sensory aspects and consumer acceptability of the fortified product by assessing parameters such as texture, flavor, and appearance, which are essential for consumer preference. The obtained results will help establish the optimal formulation of oat flour-enriched mango puree, maximizing its nutritional benefits and its potential as a functional food
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