How to Cite
Abstract
Mango seed is a waste in companies which produce concentrates and juices. Most of the time it is always discarded to landfills or used to
feed animals. It is composed by two main parts, cotyledon and endocarp, the first one is used for food and comestic industry. The main objective
of this paper is taking advantage of mango cotyledon flour to produce a food product made in Centro para la Formación Cafetera at Regional
Caldas SENA. Seed preparation procedure: Seed washing, drying, endocarp separation through guillotine, grinding and drying at controlled temperature. Afterwards, all material must be packed and refrigerated. Oil and flour separation was evaluated by extraction methods such as endless screw and Soxhlet method. Food prototype design was determined by raw materials percentages that will form the cookie dough. Then, dough was baken to make food sensorials and bromatological analysis according to current legal regulations, as a result, dough with some parts of mango cotyledon keeps a higher moisture retention, sandy textures and chocolate notes in the final product than other ones without it. Those doughs do not form gel, avoid to increasing their viscosity and have a low moisture and AW, resulting in a greater probability of useful life. Finally, mango cotyledon can contribute to shelf life of cookie products when diminishing free water quantity in food .
