A research published in the journal of Food Science and Technology spoke about the extraction of dietary fibers from unripe mangoes to blend into an array of food products. To quote Nely Vergara-Valencia from the Centro de Desarrollo de Productos Bioticos del IPN:
Unripe mango fruit represents an alternative source for dietary fibre production… as well as the low cost of the fruit that may allow the preparation of dietary fibre concentrates with attractive chemical and functional characteristics.
Facts provide that this source of dietary fiber is cheaper and the antioxidant content is higher than apple skin, but lower than grape skin. The tests conducted by adding the mango dietary fiber to the finished baked products showed positive results for the bakery industry with a significant capacity of baked goods to hold antioxidants.
The researchers said that:
Bakery products added with mango dietary fiber showed higher total dietary fiber that respective controls and the products maintained significant antioxidant capacity associated to their extractable polyphenols.
The soluble fiber having a stronger market can prove to be profitable for tapping dietary fiber from mango to make mango bread and cookies. The addition of dietary fiber from a functional ingredient like unripe mango will definitely boost the consumption of bakery products, as the consumers will find a way to fight out cancers such as colorectal and cardiovascular disease in something as interesting as cookies and bread.
