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Physico-chemical and functional properties of Perlis Sunshine Mango Seed Flour

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Main Author: Ng, Cai Xia
Other Authors: School of Bioprocess Engineering
Format: Other
Language:English
Published: Universiti Malaysia Perlis (UniMAP) 2022
Subjects:
Flour
Perlis Sunshine Mango
Mango seed flour
Physico-chemical
Mango seed
Online Access:http://dspace.unimap.edu.my:80/xmlui/handle/123456789/73358
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spelling my.unimap-733582022-01-13T04:50:17Z Physico-chemical and functional properties of Perlis Sunshine Mango Seed Flour Ng, Cai Xia School of Bioprocess Engineering Flour Perlis Sunshine Mango Mango seed flour Physico-chemical Mango seed Access is limited to UniMAP community. The objective of this project was to determine the physico-chemical and functional properties of mango seed flour with three different level (control, 3 %, 5 % and 10 %) of mango seed flour. The functional properties of mango seed flour that were determine were water absorption capacity, oil absorption capacity, foaming capacity, foaming stability and bulk density. Physical properties that had been tested were water activity, repose angle and powder fineness. Chemical properties that had been investigated were moisture content, ash content, crude protein, crude fat, crude fibre, carbohydrate and calories. Increasing the level of substitution from 3 % to 10 % of mango seed flour increased the crude fat, crude fibre, crude protein and caloric value from 9.55 % to 21.71 %, 22.89 % to 29.92 % and 5.79 % to 9.58 %, 351.75 kcal/g to 452.91 kcal/g respectively. However, there were a decreasing trend for moisture content, ash content and carbohydrate value from 12.25 % to 9.44 %, 11.75 % to 4.22 % and 60.66 % to 55.05 % respectively. While addition of mango seed flour did not show much effect on the functional properties of composite flours produced. For the physical properties, water activities and repose angle decreased as the mango seed flour portion increased in composite flour, from 1.34 aw to 1.25 aw and 46o to 42.51o respectively. Sieving analysis showed that all of the variants composite flours were categorized as fine flour. 2022-01-13T04:50:17Z 2022-01-13T04:50:17Z 2017-06 Other http://dspace.unimap.edu.my:80/xmlui/handle/123456789/73358 en Universiti Malaysia Perlis (UniMAP)
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 Flour
Perlis Sunshine Mango
Mango seed flour
Physico-chemical
Mango seed
spellingShingle Flour
Perlis Sunshine Mango
Mango seed flour
Physico-chemical
Mango seed
Ng, Cai Xia
Physico-chemical and functional properties of Perlis Sunshine Mango Seed Flour
description Access is limited to UniMAP community.
author2 School of Bioprocess Engineering
author_facet School of Bioprocess Engineering
Ng, Cai Xia
format Other
author Ng, Cai Xia
author_sort Ng, Cai Xia
title Physico-chemical and functional properties of Perlis Sunshine Mango Seed Flour
title_short Physico-chemical and functional properties of Perlis Sunshine Mango Seed Flour
title_full Physico-chemical and functional properties of Perlis Sunshine Mango Seed Flour
title_fullStr Physico-chemical and functional properties of Perlis Sunshine Mango Seed Flour
title_full_unstemmed Physico-chemical and functional properties of Perlis Sunshine Mango Seed Flour
title_sort physico-chemical and functional properties of perlis sunshine mango seed flour
publisher Universiti Malaysia Perlis (UniMAP)
publishDate 2022
url http://dspace.unimap.edu.my:80/xmlui/handle/123456789/73358
_version_ 1724610034118164480
score 13.211869

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