Starch mangoes, scientifically known as Mangifera indica, are a type of mango native to the Indian Subcontinent. These mangoes have gained popularity due to their high starch content and are widely cultivated in countries such as India, China, and the Caribbean. In this article, we provide a comprehensive overview of starch mangoes, including their physical characteristics, chemical composition, nutritional value, and various uses in food and non-food industries.
Physical Characteristics
Starch mangoes are medium to large-sized fruits with a round shape and光滑, yellow or orange skin when ripe. They have a dense, juicy flesh that is sweet to slightly tart in taste. The flesh is surrounded by a thin, edible seed coat that is also edible. Starch mangoes typically weigh between 1.5 to 2.5 kilograms (3.3 to 5.5 pounds).
Chemical Composition
The key component of the mango kernel is starch, which comprises approximately 58-80% of the kernel's weight. Starch is a natural polymer composed of amylose and amylopectin, which give the fruit its chewiness and gelatinization properties. Other components include protein, oil, ash, and total carbohydrates.
Nutritional Value
Starch mangoes are a good source of energy, providing around 103-120 calories per 100 grams. They are rich in vitamin C, vitamin A, and vitamin B6, along with antioxidants and vitamins E and K. The high sugar content in starch mangoes can lead to a high glycemic index (GI), which may affect blood sugar levels for people with diabetes.
Uses in Food Industry
Starch mangoes are commonly used in the food industry in various ways:
- Jelly and Jam: The sweet and sticky flesh of the mango is used to create jelly or jam, which is a popular condiment in many Asian countries.
- 甜蜜芒果冰沙: The sweet, juicy texture of the mango makes it an ideal base for ice cream and sorbet, especially in the tropical regions of the world.
- Sour and Spicy Foods: The tartness of the fruit complements the sweetness of other fruits and spices in dishes like curries, soups, and spicy stir-fries.
- Bakery Products: Starch mangoes are used in the production of bread, cakes, and pastries due to their sweetness and gelatinizing properties.
Uses in Non-Food Industries
Apart from the food industry, starch mangoes have several potential non-food uses:
- Biofuel: The high starch content in mangoes can be converted into biofuels, such as ethanol or biodiesel, for use in transportation.
- Paper: The纤维-free nature of mango bark can be used to make paper, making it an eco-friendly alternative to wood paper.
- Textile Dyes: The mango tree has been used as a source of natural dye for textiles, as the inner bark contains antioxidants and pigments that can be extracted and used to color fabrics.
- Cosmetics: The mango fruit and its by-products, such as the kernel, contain antioxidants and fatty acids that can be used in the formulation of skincare products.
##Starch mangoes, with their high nutritional value and diverse applications, are an important tropical fruit that has found its place in both the food and non-food industries. The information provided in this article should serve as a valuable resource for anyone looking to incorporate starch mangoes into their culinary or business endeavors.
