Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour

The objective of this research was to determine the physico-chemical, nutritional and organoleptic attributes of sponge cake by partial substitution of wheat flour with mango pulp and peel flour (MPuF and MPeF, respectively) at different levels (control, 5, 10, 20 and 30%). In the present study, the...

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Main Author:	Wong, Lee Min
Format:	Thesis
Language:	English
Published:	2012
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/42843/1/WONG_LEE_MIN.pdf
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id	my-usm-ep.42843
record_format	uketd_dc
spelling	my-usm-ep.428432019-04-12T05:26:22Z Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour 2012-04 Wong, Lee Min T1-995 Technology(General) The objective of this research was to determine the physico-chemical, nutritional and organoleptic attributes of sponge cake by partial substitution of wheat flour with mango pulp and peel flour (MPuF and MPeF, respectively) at different levels (control, 5, 10, 20 and 30%). In the present study, the chemical composition, antioxidants and functional properties of MPuF and MPeF were evaluated. Compared to the commercial wheat flour (WF), the MPuF and MPeF were significantly (p<0.05) low in moisture and protein, but high in crude fibre and ash content. The MPuF and MPeF showed a balance in soluble and insoluble dietary fibre (SDF and IDF) proportions, ranging from 29 to 35% and 65 to 70% of total dietary fibre (TDF) content, respectively. 2012-04 Thesis http://eprints.usm.my/42843/ http://eprints.usm.my/42843/1/WONG_LEE_MIN.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) Wong, Lee Min Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour
description	The objective of this research was to determine the physico-chemical, nutritional and organoleptic attributes of sponge cake by partial substitution of wheat flour with mango pulp and peel flour (MPuF and MPeF, respectively) at different levels (control, 5, 10, 20 and 30%). In the present study, the chemical composition, antioxidants and functional properties of MPuF and MPeF were evaluated. Compared to the commercial wheat flour (WF), the MPuF and MPeF were significantly (p<0.05) low in moisture and protein, but high in crude fibre and ash content. The MPuF and MPeF showed a balance in soluble and insoluble dietary fibre (SDF and IDF) proportions, ranging from 29 to 35% and 65 to 70% of total dietary fibre (TDF) content, respectively.
format	Thesis
qualification_level	Master's degree
author	Wong, Lee Min
author_facet	Wong, Lee Min
author_sort	Wong, Lee Min
title	Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour
title_short	Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour
title_full	Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour
title_fullStr	Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour
title_full_unstemmed	Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour
title_sort	physico-chemical properties of sponge cake made from wheat flour incorporated with mango (mangifera indica var. chokanan) pulp and peel flour
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2012
url	http://eprints.usm.my/42843/1/WONG_LEE_MIN.pdf
_version_	1747821112687853568

Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour

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