Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica var. Chokanan) Pulp And Peel Flour

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dc.contributor.authorWong, Lee Min
dc.date.accessioned2018-07-13T02:20:35Z
dc.date.available2018-07-13T02:20:35Z
dc.date.issued2012-04
dc.description.abstractThe objective of this research was to determine the physico-chemical, nutritional and organoleptic attributes of sponge cake by partial substitution of wheat flour with mango pulp and peel flour (MPuF and MPeF, respectively) at different levels (control, 5, 10, 20 and 30%). In the present study, the chemical composition, antioxidants and functional properties of MPuF and MPeF were evaluated. Compared to the commercial wheat flour (WF), the MPuF and MPeF were significantly (p<0.05) low in moisture and protein, but high in crude fibre and ash content. The MPuF and MPeF showed a balance in soluble and insoluble dietary fibre (SDF and IDF) proportions, ranging from 29 to 35% and 65 to 70% of total dietary fibre (TDF) content, respectively. The MPuF and MPeF exhibited high values for antioxidants as compared to WF. The water and oil absorption capacity (WAC and OAC) of MPuF and MPeF ranged from 0.54 to 0.87 g/kg and 0.20 to 0.22 g/kg, respectively. Results showed that MPuF and MPeF is a rich source of dietary fibre with good antioxidant and functional properties which can be a value-added ingredient utilized in the preparation of cake and other bakery products to improve nutritional qualities. Addition of MPuF and MPeF in sponge cake significantly (p<0.05) increased the IDF, SDF, TDF and resistant starch (RS) content, but decreased the fat content and calorie value. Furthermore, it was also found that MPuF and MPeF could significantly (p<0.05) improve the nutritional properties of the sponge cakes in terms of the antioxidant properties (total polyphenol, vitamin C, carotenoid, anthocyanin and flavonoid content, antioxidant activity), effect of postprandial glycemic responses and starch digestibility. Sponge cake incorporated with 30% MPeF showed the greatest antioxidant properties, lowest hydrolysis index (HI), predicted glycemic index (pGI) and in-vitro starch digestion rate among all samples. Increasing the levels of MPuF and MPeF in sponge cake had significant impact on the volume, firmness and colour.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/5920
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectPhysico-chemical, nutritional and organoleptic attributes of sponge cakeen_US
dc.subjectby partial substitution of wheat flour with mango pulp and peel flouren_US
dc.titlePhysico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica var. Chokanan) Pulp And Peel Flouren_US
dc.typeThesisen_US
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