Influence of Dietary Fiber Supplement From Mango Peel on The Characteristics of Yogurt

Abstract

        The aim of this study was to evaluated effect of dietary fiber supplement made from mango peel on the characters of yoghurt products. The fiber extraction was extracted from two mangocultivars as Mahachanok and Mansriwichai  (raw and ripe). The result revealed the total of extracted fiber from raw mango peel of Mansriwichai cultivar was the significantly highest yield (P≤0.05).
Furthermore, the total extracted fiber, soluble and insoluble fiber from raw mango peel of Mansriwichai
cultivar were higher than the fiber from Mahachanok cultivar. Then, the fibers ground into powder
and sifted through two sizes of sieves, the small powder particles exhibited higher lightness value (L*)
and higher oil holding capacity compared to the large powder particles. Therefore, the dietary fiber
extracted from Mansriwichai cultivar was selected to add in tested yoghurt products, using four different
concentrations as 0%, 1%, 2% and 3% (w/w). The results were showed the yoghurt products with
added dietary fibers had significantly lower lightness value (L*) (P≤0.05). The treatment of added at
least 1 % of dietary fiber in yoghurt product had as many twice amount of Lactobacillus spp. (4.40 x107 CFU/ml) as the 0% dietary fiber in yoghurt product. In addition, the nutrition value of yoghurt product adding dietary fiber were significant increase as more than 1.20% of total fiber, 3.63% of protein content and 14.64% of carbohydrate. However, the lipid and moisture contents of yoghurt products adding dietary fiber were significant decrease as less than 3.64% of lipid and 76.30% of moisture.