Chemical And Physical Properties Of Muffin Prepared From Different Levels Of Mango (Mangifera Indica) Variety Chokanan Pulp Flour.

Vee, S.C and Noor. Aziah, A.A Chemical And Physical Properties Of Muffin Prepared From Different Levels Of Mango (Mangifera Indica) Variety Chokanan Pulp Flour. Working Paper. Universiti Sains Malaysia.

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    Abstract

    Muffins were prepared with 0-20% mango pulp flour (MPF) and were evaluated for physico-chemical properties. Increased in substitution of MPF showed an increased (p<0.05) in moisture, fat, crude fibre and ash content. The 20% MPF muffin differ significantly with the others in terms of mineral content such as copper, zinc, sodium, potassium and calcium. The resistant starch content of the muffins were unaffected by the substitution of MPF. Muffin substituted with 20% MPF has the highest (p<0.05) value of dietary fibres. However, muffins with substitution of MPF has smaller (p<O.05) volume and lower (p<O.05) in height. Muffins with MPF had lower scores of L and a value than the control muffins.

    Item Type: Monograph (Working Paper)
    Subjects: T Technology > T Technology (General) > T11.95-12.5 Industrial directories
    Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology)
    Depositing User: Mr Erwan Roslan
    Date Deposited: 11 Aug 2009 09:40
    Last Modified: 13 Jul 2013 12:46
    URI: http://eprints.usm.my/id/eprint/11685

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