Conclusions
All DAMC: DAMB substituted starch-molded mango snack formulations are in the range of intermediate moisture prod- ucts. The 75:25 and 50:50 DAMC: DAMB starch-molded mango formulations showed high SDF/TDF ratios favoring the physiological DF properties, with improved total soluble PP and antioxidant capacity. Further studies are requiredin the future to improve the sensory characteristics. DAMC and DAMB could be considered as natural ingredient sources of DF and PP for starch-molded fruit snacks.