One way to take advantage of the agro industrial remnants of the production of mango nectar, such as husks and seeds, is making flour that can be added to bread products. The objective of the research was to determine the effect of the addition of mango peel flour and ascorbic acid on the technological and sensory characteristics of white bread, for which a complete factorial delineation 2<sup>2</sup> was used, giving a total of 11 treatments, considering independent variables the percentage of mango peel flour (X1 = 5; 6.5; 10; 13.5 and 15%) and ascorbic acid (X2 = 20, 32, 60, 88 and 100 ppm). A control bread was made with wheat flour without any substitution in the formulation (F0). The technological characteristics evaluated were texture profile and specific volume. The sensory analysis was performed by applying a hedonic scale test to 100 panelists and 5 sensory characteristics (appearance, color, aroma, texture and taste) and purchase intention were evaluated. The results show that the addition of mango peel flour and ascorbic acid affected the hardness, firmness and chewiness (p &lt;0.05) of the white bread. For the sensory evaluation, the mango peel flour positively affected the taste, color, appearance and purchase intention, and both factors influenced the texture (p &lt;0.05). The ideal amounts of addition of mango peel flour and ascorbic acid were 10% and 20 ppm, respectively.

Optimization of the characteristics and functional properties of the white bread with mango peel flour and ascorbic acid”"

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