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Contributions of sala mango peel powder as a new ingredient to physicochemical properties of biscuit (SMP) powder

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Main Author: Nurul Syuhada, Hj. Baharudin
Other Authors: Noor Shazlina Aizee Abidin
Format: Learning Object
Language:English
Published: Universiti Malaysia Perlis 2011
Subjects:
Responses surface methodology
Sala mango peel powder (MPP)
Biscuit
Physicochemical
Physical characteristics
Sala mango peel (SMP)
Online Access:http://dspace.unimap.edu.my/xmlui/handle/123456789/16749
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spelling my.unimap-167492011-12-05T03:22:42Z Contributions of sala mango peel powder as a new ingredient to physicochemical properties of biscuit (SMP) powder Nurul Syuhada, Hj. Baharudin Noor Shazlina Aizee Abidin Responses surface methodology Sala mango peel powder (MPP) Biscuit Physicochemical Physical characteristics Sala mango peel (SMP) Access is limited to UniMAP community. Mango peel is a major by-product obtained during processing of mango products besides mango seed. In the present study, mango peel was incorporated into biscuits and improvement in the nutraceutical properties of the biscuits was studied. Response surface methodology (RSM) was used to determine the optimum level of Sala mango peel powder (MPP) and butter in producing an acceptable Sala mango peel (SMP) biscuit. Sala MPP and butter were used as independent variables which affect the mango peel biscuit’s physicochemical characteristic include moisture, protein, fat, ash, crude fiber, carbohydrate, caloric value (kcal/100g) and also the physical characteristics such as diameter, thickness, spread ration and texture analysis. SMP Biscuit was found to have significantly higher (p<0.05) moisture content, 2.33 % than the control biscuit, 1.99 %. However, protein content of SMP Biscuit significantly decreased (p<0.05), 5.63 % respectively as compared to the control biscuit 8.96 %. Besides that, SMP Biscuit contained 10.23 % fat which also was significantly higher (p<0.05) than the control biscuit, 9.78 %. The crude fiber content also increased significantly (p<0.05) from 1.98 % for control biscuit to 4.97% for SMP biscuit with incorporation of 16.25 % MPP. For texture analysis, hardness of SMP Biscuit significantly higher (p<0.05), 2414.95 g compared to control biscuit, 2076.74 g. This happen may be due to relatively higher water content in Sala MPP incorporated dough. From this study, it was shown that the optimum level Sala mango peel powder (MPP) and butter in producing an acceptable SMP biscuit found to be 16.25 % and 54.13 g, respectively. 2011-12-05T03:22:42Z 2011-12-05T03:22:42Z 2011-05 Learning Object http://hdl.handle.net/123456789/16749 en Universiti Malaysia Perlis School of Bioprocess Engineering
institution Universiti Malaysia Perlis
building UniMAP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Perlis
content_source UniMAP Library Digital Repository
url_provider http://dspace.unimap.edu.my/
language English
topic Responses surface methodology
Sala mango peel powder (MPP)
Biscuit
Physicochemical
Physical characteristics
Sala mango peel (SMP)
spellingShingle Responses surface methodology
Sala mango peel powder (MPP)
Biscuit
Physicochemical
Physical characteristics
Sala mango peel (SMP)
Nurul Syuhada, Hj. Baharudin
Contributions of sala mango peel powder as a new ingredient to physicochemical properties of biscuit (SMP) powder
description Access is limited to UniMAP community.
author2 Noor Shazlina Aizee Abidin
author_facet Noor Shazlina Aizee Abidin
Nurul Syuhada, Hj. Baharudin
format Learning Object
author Nurul Syuhada, Hj. Baharudin
author_sort Nurul Syuhada, Hj. Baharudin
title Contributions of sala mango peel powder as a new ingredient to physicochemical properties of biscuit (SMP) powder
title_short Contributions of sala mango peel powder as a new ingredient to physicochemical properties of biscuit (SMP) powder
title_full Contributions of sala mango peel powder as a new ingredient to physicochemical properties of biscuit (SMP) powder
title_fullStr Contributions of sala mango peel powder as a new ingredient to physicochemical properties of biscuit (SMP) powder
title_full_unstemmed Contributions of sala mango peel powder as a new ingredient to physicochemical properties of biscuit (SMP) powder
title_sort contributions of sala mango peel powder as a new ingredient to physicochemical properties of biscuit (smp) powder
publisher Universiti Malaysia Perlis
publishDate 2011
url http://dspace.unimap.edu.my/xmlui/handle/123456789/16749
_version_ 1643791032502976512
score 13.222552

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