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

Ch'ng, Weng Kee (2011) Quality Attributes Of Bread Using Mango (Mangifera Indica) Peel Flour. Masters thesis, Universiti Sains Malaysia.

Preview

PDF Download (309kB) | Preview

Abstract

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.

Item Type:	Thesis (Masters)
Subjects:	T Technology > T Technology (General) > T1-995 Technology(General)
Divisions:	Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User:	ASM Ab Shukor Mustapa
Date Deposited:	04 Sep 2018 01:36
Last Modified:	12 Apr 2019 05:26
URI:	http://eprints.usm.my/id/eprint/41668

Actions (login required)

View Item