Nonuse of mango peel is equivalent to wasting 1/5 of each fruit.
Mango graces many supermarket produce sections as a highly desirable and exotic fruit, yet it is currently being employed in forms other than its conventional state. Mango powder is a prime example of this trend.
Why Evaluate Mango Powder?
First, mango powder is a direct result of the frequently discarded rind. Producers have found grinding the rind into powder form is one way to bypass these wasteful practices. Clinical evaluation of this mango powder seeks to locate its nutritional benefits. Foremost among these are the potential antioxidants found in the peel.
Studies
A number of varied studies have investigated the use of mango powder in supplementing foods. A cooperative of scholars from India and Iran discovered that the powder enriched macaroni without affecting other aspects of the food's preparation. Other studies have sought to find whether the enhancement of food through mango powder can be accompanied by an increase in taste, look or odor. One study forwarded by the Journal of Sensory Studies proved unsuccessful in this right.
Significance
In addition to being an emerging source of antioxidants, it is also a considerable site of dietary fiber. Because mango powder typically does not affect the flavor or cooking process of foods, it may be introduced without the consumer noticing any difference. Widespread use may aid in expanding the United States' overall consumption of fiber, a consumption researchers at Columbia University determined as being, on average, less than half the recommended amount.
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