Modeling of ozone precursors and their transformation into ground-level quality attributes of bread using mango (mangifera indica) peel flour.
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Date
2011
Authors
Weng Kee, Ch'ng
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Abstract
The objective of this research was to evaluate the physical, nutritional and
sensory attributes of composite flour breads. Substitutions of white bread flour
with mango peel flour (MPF) were carried out at 5 %, 10 % and 15 % levels.
Physico-chemical and functional properties of both fresh mango peel (FMP)
and mango peel flour (MPF) were also determined. Increasing levels of
substitution with MPF 5-15 % to white bread flour significantly increased
(p<0.05) the moisture and crude fibre content and decreased the protein, fat and
carbohydrate. The FMP and MPF substituted bread were rich in potassium.
Fresh mango peel contained significantly (p<0.05) higher amounts of maltose
and fructose compared to MPF. Lactose was detected in all MPF breads. Fresh
mango peel consist of 95.48 mglg of total phenolics with 2.58 J..Lg/g of GAE
scavenging DPPH radical. Total phenolics content and scavenging effect
increased significantly (p<0.05) from the control bread to 15 % MPF bread.
The MPF had significantly (p<O.OS) higher amount of total dietary fibre (TDF)
as compared to the fresh peel. Levels of MPF in breads from 5-15 % contained
7.70-17.29% TDF, with 1.21-4.15 %of soluble dietary fibre (SDF) and 6.50-
13.14% ofiDF. Resistant starch (RS) in FMP was 6.99% and MPF had 19.29
%. Hence, RS content increased significantly (p<0.05) corresponding with the
levels of MPF in bread. The total starch of MPF doubled (30.73 %) as
compared to the mango peel (14.58 %). Bread with increased MPF will lower
the total starch content (p<0.05). Substitution with different levels ofMPF had
a significant P(<0.05) effect on glycemic index (GI). The 15% MPF bread was
rated as low GI food.
The bread volume decreased significantly (p<0.05) with the increasing
level of MPF. The colour of the breads was also significantly (p<0.05) affected
by substitution of MPF. The colour of bread substituted with different levels of
MPF decreased in lightness value. SEM micrographs showed various shapes
and sizes of starch and gas cells. All bread samples were still safe to eat after 3-
4 days. Sensory evaluation showed that the 5 % MPF bread had the highest
overall acceptability score.
Description
Keywords
Attributes , Mangifera indica