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...

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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
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id	my-usm-ep.41668
record_format	uketd_dc
spelling	my-usm-ep.416682019-04-12T05:26:33Z Quality Attributes Of Bread Using Mango (Mangifera Indica) Peel Flour 2011-06 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 http://eprints.usm.my/41668/ http://eprints.usm.my/41668/1/CH%E2%80%99NG_WENG_KEE.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
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
qualification_level	Master's degree
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
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2011
url	http://eprints.usm.my/41668/1/CH%E2%80%99NG_WENG_KEE.pdf
_version_	1747820953666060288

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

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