Modeling of ozone precursors and their transformation into ground-level quality attributes of bread using mango (mangifera indica) peel flour.
| dc.contributor.author | Weng Kee, Ch'ng | |
| dc.date.accessioned | 2015-07-30T01:17:02Z | |
| dc.date.available | 2015-07-30T01:17:02Z | |
| dc.date.issued | 2011 | |
| dc.description.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. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/897 | |
| dc.language.iso | en | en_US |
| dc.subject | Attributes | en_US |
| dc.subject | Mangifera indica | en_US |
| dc.title | Modeling of ozone precursors and their transformation into ground-level quality attributes of bread using mango (mangifera indica) peel flour. | en_US |
| dc.type | Thesis | en_US |
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