Cover Image

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

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...

Full description

Saved in:
Bibliographic Details
Main Author: Ch'ng, Weng Kee
Format: Thesis
Language:English
Published: 2011
Subjects:
T1-995 Technology(General)
Online Access:http://eprints.usm.my/41668/1/CH%E2%80%99NG_WENG_KEE.pdf
http://eprints.usm.my/41668/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.usm.eprints.41668
record_format eprints
spelling my.usm.eprints.41668 http://eprints.usm.my/41668/ Quality Attributes Of Bread Using Mango (Mangifera Indica) Peel Flour Ch'ng, Weng Kee T1-995 Technology(General) 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. 2011-06 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/41668/1/CH%E2%80%99NG_WENG_KEE.pdf Ch'ng, Weng Kee (2011) Quality Attributes Of Bread Using Mango (Mangifera Indica) Peel Flour. Masters thesis, Universiti Sains Malaysia.
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T1-995 Technology(General)
spellingShingle T1-995 Technology(General)
Ch'ng, Weng Kee
Quality Attributes Of Bread Using Mango (Mangifera Indica) Peel Flour
description 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.
format Thesis
author Ch'ng, Weng Kee
author_facet Ch'ng, Weng Kee
author_sort Ch'ng, Weng Kee
title Quality Attributes Of Bread Using Mango (Mangifera Indica) Peel Flour
title_short Quality Attributes Of Bread Using Mango (Mangifera Indica) Peel Flour
title_full Quality Attributes Of Bread Using Mango (Mangifera Indica) Peel Flour
title_fullStr Quality Attributes Of Bread Using Mango (Mangifera Indica) Peel Flour
title_full_unstemmed Quality Attributes Of Bread Using Mango (Mangifera Indica) Peel Flour
title_sort quality attributes of bread using mango (mangifera indica) peel flour
publishDate 2011
url http://eprints.usm.my/41668/1/CH%E2%80%99NG_WENG_KEE.pdf
http://eprints.usm.my/41668/
_version_ 1643710286568357888
score 13.211869

Similar Items