Effects of native and defatted Julie mango kernel flour on bread staling kinetics and physical properties: Optimizing wheat flour substitution for enhanced shelf life (2026)

Abstract 

Defatted mango seed flour (DMSF) is a natural ingredient derived from mango fruit kernels. This flour is vegan, gluten-free, and protein-rich, presenting potential applications in bread formulation and dietary supplements. However, concerns remain regarding flavor characteristics and anti-nutritional factors, while processing optimization requires further investigation. This study examined the effects of partial wheat flour substitution with native and defatted Julie mango kernel flour on bread physical properties and shelf-life stability. Breads were prepared with substitution levels ranging from 0% to 10% and evaluated for baking loss, specific volume, moisture content, and crumb firmness over five days of storage. Native mango kernel flour reduced baking loss and maintained specific volume up to 7.5% substitution, whereas defatted flour immediately decreased loaf volume. At 5% substitution, native flour significantly reduced staling rate and enhanced crumb moisture retention. Conversely, defatted flour accelerated staling, likely due to enzyme inactivation and lipid removal during processing. Crumb firming kinetics followed the Avrami model, with native flour reducing staling rates by up to 5%. Bread shelf-life, based on crumb firmness criteria, ranged from 24 to 86 hours depending on substitution level and flour treatment. Results demonstrated that partial substitution with native Julie mango kernel flour enhanced bread quality and shelf stability, with optimal performance at 5% substitution. However, delipidation negatively impacted both bread characteristics and shelf-life. These findings demonstrate the potential of native mango kernel flour as a functional ingredient in bread production, offering improved nutritional value while maintaining acceptable quality parameters.