Valorization of a Bean Processing By-product: Application of Bean Starch as a Drying Aid in the Drum Drying of Mango Pulp

    Mango pulp presents high sugar content and stickiness, which can impair powder production during drum drying. Processing aids such as corn starch (CS) are commonly used to improve drying performance and powder quality. In this context, bean starch (BS), a by-product of bean processing was obtained by dry fractionation process of broken carioca bean grains. Due to its high starch content, considerable protein amount and other nutrients, its represents a promising alternative do CS. Thus, this study aimed to compare BS with conventional CS as a processing aid in the drum drying of mango pulp. Formulations containing 5% CS (F1) or BS (F2) were homogenized with mango pulp and dried in a drum dryer. The powders were characterized for proximate composition, water activity (aw), color (L* and b*), solubility, dispersibility, total phenolics and total carotenoids. Mango powders produced with BS showed a better nutritional profile than those produced with CS, while maintaining suitable technological properties. F2 showed higher protein (7.70%), lipid (4.81%), and ash (2.07%) contents than F1 (1.70%, 3.54%, and 1.66%, respectively), reflecting the composition of the bean-derived ingredient. Both powders exhibited low moisture, and Aw content (<4% and <0.60, respectively), indicating low water availability that limits microbial growth. Regarding reconstitution properties, no significant differences (p > 0.05) were observed between F1 and F2 in solubility (68.09 ± 0.42% and 67.40 ± 1.28%, respectively) or dispersibility (72.87 ± 1.22% and 73.71 ± 1.95%). These results indicate that replacing CS with BS maintained the powders reconstitution properties. As carotenoid pigments contribute to yellow tones on the samples, the higher b* value in F2 (53.47), compared with F1 (42.64), may be associated with its higher carotenoid content (7.90 mg/100 g). F2 also showed a slightly higher L* value (77.68) than F1 (76.33), indicating a lighter and yellowish powder. Regarding phenolic compounds, F2 showed a total phenolic content (TPC) of 417.69 mg GAE/100 g, which was 6.40% higher than F1 (392.56 mg GAE/100 g). In terms of true retention, carotenoid retention was 7.45% higher in F2 (34.75%) than in F1 (32.34%), whereas phenolic retention was 2.21% higher in F1 (41.19%) than in F2 (40.28%). These differences indicate that carotenoids and phenolic compounds responded differently to the formulation and drying conditions. Overall, replacing CS with the bean-derived fraction increased the nutritional and bioactive profile of mango powder while maintaining suitable technological properties. These findings highlight the potential of this bean-processing by-product as an ingredient for as a value-added ingredient for developing nutritionally enhanced ingredients.

Funding Agencies: CNPq (grant number 134047/2025-7), CAPES (Finance Code 001) and FAPESP (grant numbers 2020/07015-7, 2022/11541-1, and 2024/02262-7).