Effects of Davis Haden mango kernel flour on bread physical properties and staling kinetics: A comparative study of native and defatted flour (2026)

Abstract 

This study explored the impact of adding Davis Haden mango kernel flour on the physicochemical properties and staling kinetics of wheat bread. Flours made from native and defatted mango kernels were used as substitute of wheat flour, at proportions ranging from 0 to 10%. With an increase in Davis Haden mango kernel flour proportion, there was a corresponding decrease in both baking loss and specific bread volume. The specific volume of the native mango flour remained stable up to proportion 7.5%, but the defatted flour caused immediate decline in specific volume. During the 5-days storage period, there was movement of water from the crumb to the crust. This water migration was more pronounced when there were larger substitution rates, leading to increased water retention in the crumb. The crumb firmness data demonstrated a strong match with the Avrami model (R2 >0.99), indicating the significant contribution of starch retrogradation to the process of staling. The use of native mango flour at a substitution level of up to 7.5% resulted in a reduction in staling rates. Conversely, the use of defatted flour led to an acceleration of staling, most likely due to the removal of lipids and inactivation of enzymes. The acceptable hardness of bread, measured at less than 15N, lasted for 48-98 h for bread made from native flour, and 28-62 h for bread made from defatted flour, depending on substitution rate. Substituting native mango kernel flour at a 5-7.5% in wheat bread increased its shelf-life compared to the control. However, using any amount of defatted flour decreased the shelf-life of the bread. The findings indicate that the utilization of Davis Haden mango kernel flour, especially in its original state, might enhance the quality of bread and mitigate the process of staling when employed as a partial replacement for wheat flour, up to an optimal limit. This study offers valuable insights into the utilization of mango kernel flour to improve the qualities of bread and prolong its shelf life.