Quality Attributes Of Bread Using Mango (Mangifera Indica) Peel Flour

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dc.contributor.authorCh'ng, Weng Kee
dc.date.accessioned2018-08-14T02:29:38Z
dc.date.available2018-08-14T02:29:38Z
dc.date.issued2011-06
dc.description.abstractThe 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 mg/g of total phenolics with 2.58 μg/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<0.05) 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 % of IDF. 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 of MPF had a significant P(<0.05) effect on glycemic index (GI). The 15 % MPF bread was rated as low GI food.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6294
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectSubstitutions of white bread flouren_US
dc.subjectwith mango peel flouren_US
dc.titleQuality Attributes Of Bread Using Mango (Mangifera Indica) Peel Flouren_US
dc.typeThesisen_US
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