Physico-chemical and functional properties of Perlis Sunshine Mango Seed Flour
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Universiti Malaysia Perlis (UniMAP)
2022
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my.unimap-733582022-01-13T04:50:17Z Physico-chemical and functional properties of Perlis Sunshine Mango Seed Flour Ng, Cai Xia School of Bioprocess Engineering Flour Perlis Sunshine Mango Mango seed flour Physico-chemical Mango seed Access is limited to UniMAP community. The objective of this project was to determine the physico-chemical and functional properties of mango seed flour with three different level (control, 3 %, 5 % and 10 %) of mango seed flour. The functional properties of mango seed flour that were determine were water absorption capacity, oil absorption capacity, foaming capacity, foaming stability and bulk density. Physical properties that had been tested were water activity, repose angle and powder fineness. Chemical properties that had been investigated were moisture content, ash content, crude protein, crude fat, crude fibre, carbohydrate and calories. Increasing the level of substitution from 3 % to 10 % of mango seed flour increased the crude fat, crude fibre, crude protein and caloric value from 9.55 % to 21.71 %, 22.89 % to 29.92 % and 5.79 % to 9.58 %, 351.75 kcal/g to 452.91 kcal/g respectively. However, there were a decreasing trend for moisture content, ash content and carbohydrate value from 12.25 % to 9.44 %, 11.75 % to 4.22 % and 60.66 % to 55.05 % respectively. While addition of mango seed flour did not show much effect on the functional properties of composite flours produced. For the physical properties, water activities and repose angle decreased as the mango seed flour portion increased in composite flour, from 1.34 aw to 1.25 aw and 46o to 42.51o respectively. Sieving analysis showed that all of the variants composite flours were categorized as fine flour. 2022-01-13T04:50:17Z 2022-01-13T04:50:17Z 2017-06 Other http://dspace.unimap.edu.my:80/xmlui/handle/123456789/73358 en Universiti Malaysia Perlis (UniMAP) |
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Flour Perlis Sunshine Mango Mango seed flour Physico-chemical Mango seed |
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Flour Perlis Sunshine Mango Mango seed flour Physico-chemical Mango seed Ng, Cai Xia Physico-chemical and functional properties of Perlis Sunshine Mango Seed Flour |
| description |
Access is limited to UniMAP community. |
| author2 |
School of Bioprocess Engineering |
| author_facet |
School of Bioprocess Engineering Ng, Cai Xia |
| format |
Other |
| author |
Ng, Cai Xia |
| author_sort |
Ng, Cai Xia |
| title |
Physico-chemical and functional properties of Perlis Sunshine Mango Seed Flour |
| title_short |
Physico-chemical and functional properties of Perlis Sunshine Mango Seed Flour |
| title_full |
Physico-chemical and functional properties of Perlis Sunshine Mango Seed Flour |
| title_fullStr |
Physico-chemical and functional properties of Perlis Sunshine Mango Seed Flour |
| title_full_unstemmed |
Physico-chemical and functional properties of Perlis Sunshine Mango Seed Flour |
| title_sort |
physico-chemical and functional properties of perlis sunshine mango seed flour |
| publisher |
Universiti Malaysia Perlis (UniMAP) |
| publishDate |
2022 |
| url |
http://dspace.unimap.edu.my:80/xmlui/handle/123456789/73358 |
| _version_ |
1724610034118164480 |