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Volume 13
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10.3390/foods13213402
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Article

Designing of an Oat-Mango Molded Snack with Feasible Nutritional and Nutraceutical Properties

by
Yudit Aimee Aviles-Rivera
1,
José Benigno Valdez-Torres
1,
Juan Pedro Campos-Sauceda
2,
José Basilio Heredia
1,
Jeny Hinojosa-Gómez
3 and
María Dolores Muy-Rangel
1,*
1
Centro de Investigación en Alimentación y Desarrollo, A. C., Subsede Culiacán, Carretera Eldorado Km 5.5, Campo el Diez, Culiacán CP 80110, Sinaloa, Mexico
2
Tecnológico Nacional de México: Instituto Tecnológico de Culiacán, Juan de Dios Bátiz No. 310 pte. Col. Guadalupe, Culiacán CP 80220, Sinaloa, Mexico
3
CONAHCYT-Centro de Investigación en Alimentación y Desarrollo, A. C., Subsede Culiacán, Carretera Eldorado Km 5.5, Campo el Diez, Culiacán CP 80110, Sinaloa, Mexico
*
Author to whom correspondence should be addressed.
Foods 2024, 13(21), 3402; https://doi.org/10.3390/foods13213402
Submission received: 11 October 2024 / Revised: 23 October 2024 / Accepted: 23 October 2024 / Published: 25 October 2024
(This article belongs to the Special Issue Cereals and Cereal-Based Foods: Nutritional, Phytochemical Characterization and Processing Technologies)
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Abstract

In recent years, the market has seen a growing demand for healthy and convenient food options, such as fruit and cereal bars, driven by shifts in eating habits. These changes are primarily attributed to time constraints in meal preparation and the need for ready-to-eat foods. Consequently, this has promoted interest in creating a nutritious, high-quality snack combining oats and mango. This study employed a response surface analysis of extreme vertex mixtures, incorporating constraints and three components: oats, mango peel, and dehydrated mango pulp. This resulted in ten different mixtures, each with unique combinations and proportions of the three components. It evaluated the microbiological quality, proximal composition, total phenolic content, tannins, Aw, color, texture, and chemical properties during storage at room temperature. The optimal blend, which demonstrated the best quality characteristics, consisted of 44.38% oats, 5.36% mango peel, and 29.24% mango pulp. This formulation yielded a protein content of 7.1 g, dietary fiber of 20.3 g per 100 g, total phenols of 3.4 mg gallic acid per g, and no pathogenic microorganisms. According to the obtained data, Aw > 0.3, the estimated shelf life could be 12 months at room temperature. Developing a stable oat-mango snack with excellent nutritional, nutraceutical, chemical quality, and microbiological properties is technologically feasible.
Keywords: food design; functional foods; Mangifera indica; properties; quality food design; functional foods; Mangifera indica; properties; quality
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MDPI and ACS Style

Aviles-Rivera, Y.A.; Valdez-Torres, J.B.; Campos-Sauceda, J.P.; Heredia, J.B.; Hinojosa-Gómez, J.; Muy-Rangel, M.D. Designing of an Oat-Mango Molded Snack with Feasible Nutritional and Nutraceutical Properties. Foods 2024, 13, 3402. https://doi.org/10.3390/foods13213402

AMA Style

Aviles-Rivera YA, Valdez-Torres JB, Campos-Sauceda JP, Heredia JB, Hinojosa-Gómez J, Muy-Rangel MD. Designing of an Oat-Mango Molded Snack with Feasible Nutritional and Nutraceutical Properties. Foods. 2024; 13(21):3402. https://doi.org/10.3390/foods13213402

Chicago/Turabian Style

Aviles-Rivera, Yudit Aimee, José Benigno Valdez-Torres, Juan Pedro Campos-Sauceda, José Basilio Heredia, Jeny Hinojosa-Gómez, and María Dolores Muy-Rangel. 2024. "Designing of an Oat-Mango Molded Snack with Feasible Nutritional and Nutraceutical Properties" Foods 13, no. 21: 3402. https://doi.org/10.3390/foods13213402

APA Style

Aviles-Rivera, Y. A., Valdez-Torres, J. B., Campos-Sauceda, J. P., Heredia, J. B., Hinojosa-Gómez, J., & Muy-Rangel, M. D. (2024). Designing of an Oat-Mango Molded Snack with Feasible Nutritional and Nutraceutical Properties. Foods, 13(21), 3402. https://doi.org/10.3390/foods13213402

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