Cultivars and Fruit Part as Differentiating Factors of Physicochemical Characteristics of Mango Starches

Fruit production has increased, which led to an increase in fruit wastage, opening up new opportunities for the use of non-standard fruits as starch sources. Herein, physicochemical properties mango starches isolated from pulp and kernel four cultivars were investigated. The showed higher purity with total ranging 97.84 98.09% (dry basis). had a percentage other components (ash, fiber, lipids, protein, sugars). main mineral was potassium (0.37 1.32 g/kg). Pulp circular smaller (15–79 16.70 µm) oval larger (19.75 25.33 µm). Differential scanning calorimetry rapid viscosity studies that gelatinization properties. A-type varying crystallinity levels (28.37–32.35%). PCA analysis greater impact on grouping cultivars. These findings would be useful adding commercial value agricultural industrial waste industries terms using ingredient food products applications.