MANGO (Mangifera indica) KERNEL STARCH PUDDING : RHEOLOGICAL, TEXTURAL AND SENSORY PROPERTIES

Authors: SHAHZAD HUSSAIN, Abdellatif A. Mohamed, Abdulrahman Alahmed, Mohamed. A. Ibraheem, Akram. A. Qasem, Basim M. Alohali
Journal: Journal of Animal and Plant Sciences (JAPS)
ISSN: 1018-7081 (Print), 2309-8694 (Online)
Volume: 36  Issue: 2  Pages: 460-472
Year: 2026
DOI: https://doi.org/10.36899/JAPS.2026.2.0038
URL: https://doi.org/https://doi.org/10.36899/JAPS.2026.2.0038
Publisher: Pakistan Agricultural Scientists Forum

Abstract:
<p>Agro-industrial by-products are widely utilized&nbsp;<span lang="EN-GB">to make a variety of products, including food ingredients. The fruit of the mango is composed of 35&ndash;60% by-products such as peel and seeds,&nbsp;</span>while the kernel accounts for 45&ndash;75% of the seed mass<span lang="EN-GB">. Because mango kernel has a high starch content, it can be utilized directly for pudding formulations without further processing. Mango kernel starch (MKS) was isolated for comparison with corn starch (CS),&nbsp;</span>the starch most commonly used as an ingredient in puddings<span lang="EN-GB">.&nbsp;</span>The experiment was conducted using a Completely Randomized Design (CRD), with four treatments (0, 50, 75, and 100% MKS substitution), each replicated 3 times depending on the analysis type.<span lang="EN-GB">Rapid visco analyser, rheometer, texture analyser, and sensory evaluation were used to test the pudding samples. MKS pudding (all substitution levels) had significantly greater peak viscosity (PV) than pudding made with corn starch (CS). Compared to the pudding containing CS, the MKS pudding had a significantly (<em>p &lt; 0.05</em>) higher final&nbsp;viscosity and setback. All MKS-pudding showed reduced cohesion and increased gel hardness. As a result, the final&nbsp;</span>gels with higher MKS content required less penetration energy<span lang="EN-GB">. In terms of cohesion, panellists&rsquo; overall acceptance, and pudding hardness, samples containing 50 or 75% MKS&nbsp;</span>were preferred in terms of cohesion, hardness, and overall acceptability<span lang="EN-GB">. Comparing MKS-pudding to a commercial sample, the former performed&nbsp;better. Based on the data collected in this research,&nbsp;</span>ground mango kernel shows promise as a cost-effective and sustainable starch source for pudding formulations<span lang="EN-GB">.</span></p>

Keywords: mango kernel starch; pasting; texture; pudding; sensory