Physico-chemical and functional properties of perlis sunshine mango seed flour /
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 absorpt...
Sparad:
| Huvudupphovsman: | |
|---|---|
| Institutionell upphovsman: | |
| Materialtyp: | Lärdomsprov Bok |
| Språk: | English |
| Publicerad: |
Perlis, Malaysia
School of Bioprocess Engineering, University Malaysia Perlis
2017
|
| Ämnen: | |
| Länkar: | Click here to view the full text content |
| Taggar: |
Lägg till en tagg
Inga taggar, Lägg till första taggen!
|
| Sammanfattning: | 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. |
|---|---|
| Fysisk beskrivning: | xii, 58 pages illustrations (some color) 2017 |
| Bibliografi: | Includes bibliographical references (pages 40-43) |