Physico-Chemical And Sensory Characteristics Of Muffin Substituted With Different Levels Of Mango Pulp Flour
Different levels of green mango pulp flour (5%, 10%, 15% and 20%) were substituted for wheat flour into muffins and evaluated for the physical and sensory properties. Physico-chemical and functional properties of the fresh mango pulp (FMP) and mango pulp flour (MPF) was also investigated. Result...
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| Format: | Thesis |
| Language: | English |
| Published: |
2010
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| Subjects: | |
| Online Access: | http://eprints.usm.my/42018/1/YEE_SIEW_CHUEN_HJ.pdf |
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| Summary: | Different levels of green mango pulp flour (5%, 10%, 15% and 20%)
were substituted for wheat flour into muffins and evaluated for the physical and
sensory properties. Physico-chemical and functional properties of the fresh
mango pulp (FMP) and mango pulp flour (MPF) was also investigated. Result
indicated that FMP and MPF are good sources of carbohydrate, dietary fibre,
resistant starch, mineral and water holding capacity. Substitution of MPF (5-
20%) in muffin significantly increased (p<0.05) the moisture, fat, crude fibre
and ash content but significantly decreased (p<0.05) the protein, carbohydrate
and caloric value. Results showed that potassium were high in FMP and MPF.
Hence, the addition of MPF significantly increased (p<0.05) the potassium in
muffins. The FMP has more insoluble dietary fibre (IDF) than soluble dietary
fibre (SDF). Result indicated that IDF, SDF and TDF (total dietary fibre)
increased significantly (p<0.05) with the increasing level of MPF in muffin.
Muffin contained of 4.93-7.19% TDF, 3.69-4.91% IDF and 1.24-2.28% SDF. |
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