(P36-09-26) Blended Mango With Peel and Its Effects on Satiety, Gastrointestinal Comfort, Sensory Acceptance, and Postprandial Glucose Stability in Healthy Adults

Objectives: This study evaluated the effects of consuming blended mango with peel on satiety, gastrointestinal (GI) comfort, and postprandial glucose responses. Additionally, the sensory properties of blended mango pulp and blended mango pulp with peel were compared.

Methods: In a randomized, controlled crossover study with a one-week washout period, participants (N = 7) consumed either blended mango pulp or blended mango pulp with peel. Participants fasted for at least two hours prior to sample consumption. Blood glucose, GI comfort, and satiety (via a visual analog scale, VAS) were assessed at baseline and at 30, 60, and 90 minutes post-consumption. For the sensory evaluation, semi-trained panels (N = 19) completed a triangle test and a hedonic rating test to compare blended mango pulp and blended mango pulp with peel.

Results: Consumption of both mango pulp and mango pulp with peel resulted in increased fullness (P = 0.019); however, mango pulp with peel produced greater fullness at 30 minutes post- consumption (P = 0.036). While both samples significantly increased blood glucose after consumption (p < 0.001), mango with peel yielded a significantly lower peak blood glucose concentration at 30 minutes (P < 0.05). There were no significant differences in perceived GI discomfort post-consumption between mango pulp and mango pulp with peel. While mango pulp without peel was rated higher for color, flavor, and sweetness, mango pulp with peel was still considered palatable. Although mango pulp without peel received higher ratings for color, flavor, and sweetness, mango pulp with peel remained palatable to participants.

Conclusions: Consumption of blended mango pulp with peel may offer potential benefits for diabetes risk reduction by enhancing more stable postprandial glucose responses without causing GI discomfort. Furthermore, mango pulp with peel is likely to be acceptable and palatable to consumers.

Funding Sources: This study was funded by the National Mango Board and the SDSU NUTR 302L course.