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

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
http://eprints.usm.my/42843/
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Institution: Universiti Sains Malaysia
Language: English
id my.usm.eprints.42843
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spelling my.usm.eprints.42843 http://eprints.usm.my/42843/ Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour 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 NonPeerReviewed application/pdf en http://eprints.usm.my/42843/1/WONG_LEE_MIN.pdf Wong, Lee Min (2012) Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour. Masters thesis, Universiti Sains Malaysia.
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
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
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
publishDate 2012
url http://eprints.usm.my/42843/1/WONG_LEE_MIN.pdf
http://eprints.usm.my/42843/
_version_ 1643710592797638656

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