ORIGINAL ARTICLE
Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high-speed homogenizer
Dina El-Sayed Helmy Azab,
Rania I. M. Almoselhy,
Marwa Hanafy Mahmoud,
Corresponding Author
Dina El-Sayed Helmy Azab
Department of Food Technology, Food Industries and Nutrition Institute, National Research Centre, Giza, Egypt
Correspondence
Dina El-Sayed Helmy Azab, Department of Food Technology, Food Industries and Nutrition Institute,National Research Centre, Giza 12622, Egypt.
Email: [email protected]
Search for more papers by this authorRania I. M. Almoselhy
Oils and Fats Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Search for more papers by this authorMarwa Hanafy Mahmoud
Department of Food Technology, Food Industries and Nutrition Institute, National Research Centre, Giza, Egypt
Search for more papers by this authorDina El-Sayed Helmy Azab,
Rania I. M. Almoselhy,
Marwa Hanafy Mahmoud,
Corresponding Author
Dina El-Sayed Helmy Azab
Department of Food Technology, Food Industries and Nutrition Institute, National Research Centre, Giza, Egypt
Correspondence
Dina El-Sayed Helmy Azab, Department of Food Technology, Food Industries and Nutrition Institute,National Research Centre, Giza 12622, Egypt.
Email: [email protected]
Search for more papers by this authorRania I. M. Almoselhy
Oils and Fats Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Search for more papers by this authorMarwa Hanafy Mahmoud
Department of Food Technology, Food Industries and Nutrition Institute, National Research Centre, Giza, Egypt
Search for more papers by this authorAbstract
One of the promising approaches in food sector is the valorization of food by-products into nutritional ingredients. This study aimed to improve the quality of toffee by adding mango kernel fat (MKF) as a butter replacer (50%), pectin (1%) using the high-speed homogenization (HSH). Fatty acid composition, melting point, non-enzymatic browning index (NEBI), texture profile analysis (TPA) were investigated. Results showed the oxidative stability of MKF recorded exceeding value (400 h) indicating great stability compared to butter (21 h), using HSH technique with the addition of pectin and mango fat to toffee induced high-quality characteristics. Also, an increase in stability of toffee blends (zeta potential: −80 mV), melting point (34.129°C), TPA of the blends was compatible with full butter TPA with high texture, and high acceptability was observed. Results demonstrate that toffee with MKF and using HSH could improve the quality characteristics of toffee as well as have good nutritional aspects.
Novelty impact statement
Improving the quality attributes of toffee confectionery by reducing fat in the recipe as substituted using a high-speed homogenization technique, with mango fat and/or pectin as a fat replacer. They could make toffee lower in fat content, healthier, cheaper, and with the same quality as full-fat toffee. It will valorize the mango fat from mango by-products into nutritional ingredients.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available within the article.
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