Valorization of Mango Peel Powder in Spreadable Cream Cheese: Effects on Composition, Bioactive Properties, Structure, and Sensory Quality
This study characterized mango peel powder (MPP) and evaluated its effects on the composition, bioactive properties, structure, and sensory quality of spreadable cream cheese. Three formulations were prepared, namely an unsupplemented control and two supplemented cheeses, designated MPPC1 and MPPC2, with nominal MPP ad...