The Effect of Replacing Wheat Flour with Mango Peel Powder and Studying its Chemical and Microbial Properties in the Laboratory Cake

Abstract

Abstract Fruit peels are the byproduct that accumulate during the processing of fruits and represent a serious problem, as they have a harmful effect on the environment. Fruit peels are a rich source of natural bioactive, antioxidants and fiber compounds that play an important role in disease prevention. Wheat flour was replaced with mango and banana peel flour in proportions (10,20,30%), laboratory cake was manufactured and chemical properties & characteristics of mango and banana peel flour were analyzed and the effect of this on quality characteristics and sensory evaluation of laboratory cakes by estimating their chemical composition, estimation of mineral elements, active substances, antioxidant activity of the peels, cake product treatments and inhibitory activity of alcoholic extract of mango peel powder in a number of bacterial isolates. The results indicated that the powder of mango peels powder contains phenolic compounds (tannins, alkaloids, phenols, flavonoids). Mango peel powder is rich in mineral elements, the most important of which are (potassium and calcium), it has an inhibitory activity against bacteria(aeruginosa Pseudomonas, E.coli, Staphylococcus aureus) The increase in the percentage of replacement in the final product (cake) led to an increase in the active substances and antioxidant activity, as well as an increase in moisture content, mineral elements & fibers, and an increase in the weight of the final product. The results of sensory evaluation indicated that the 10% replacement ratio showed more acceptable results to the consumer.