A. A. Noor Aziah

Physicochemical and Functional Properties of Peeled and Unpeeled Pumpkin Flour

This study was intended to investigate the potential of peeled and unpeeled pumpkin pulp as a raw material for the production of flour that could be used in composite blend with wheat flour or as a functional ingredient in food products. The peeled and unpeeled pumpkin pulp were soaked in sodium metabisulphite solution, sliced and dried overnight in a hot air oven, followed by milling into peeled pumpkin pulp flour (PPPF) and unpeeled pumpkin pulp flour (UPPF), respectively. The flours were then evaluated for physicochemical attributes (color, proximate compositions, and water activity) and functional properties (water holding capacity and oil holding capacity), in comparison to the commercial wheat flour. PPPF and UPPF were observed to be more attractive in terms of color than wheat flour, as indicated by the significantly higher results (P <or= 0.05) in a* and b* values. In comparison to wheat flour, PPPF and UPPF were superior in term of nutrients as indicated by the significantly higher (P <or= 0.05) ash and crude fiber content. No significant difference (P >or= 0.05) was shown in water holding capacity of PPPF and wheat flour. However, the oil holding capacity of PPPF and UPPF was shown to be significantly higher (P <or= 0.05) than the wheat flour, indicating the potential of PPPF and UPPF as emulsifying agents. Moisture content and water activity values in PPPF and UPPF were significantly lower (P <or= 0.05) than wheat flour, suggesting that PPPF and UPPF have a better keeping quality and longer shelf life.

Chemical composition and physicochemical properties of green banana (Musa acuminata × balbisiana Colla cv. Awak) flour

Flour was prepared from peeled and unpeeled banana Awak ABB. Samples prepared were subjected to analysis for determination of chemical composition, mineral, dietary fibre, starch and total phenolics content, antioxidant activity and pasting properties. In general, flour prepared from unpeeled banana was found to show enhanced nutrition values with higher contents of mineral, dietary fibre and total phenolics. Hence, flour fortified with peel showed relatively higher antioxidant activity. On the other hand, better pasting properties were shown when banana flour was blended with peel. It was found that a relatively lower pasting temperature, peak viscosity, breakdown, final viscosity and setback were evident in a sample blended with peel.

Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours

Sponge cake prepared by partial substitution of wheat flour with mango pulp and mango peel flours (MPuF and MPeF, respectively) at different concentrations (control, 5%, 10%, 20% or 30%) were investigated for the physico-chemical, nutritional and organoleptic characteristics. Results showed sponge cake incorporated with MPuF and MPeF to have high dietary fiber with low fat, calorie, hydrolysis and predicted glycemic index compared with the control. Increasing the levels of MPuF and MPeF in sponge cake had significant impact on the volume, firmness and color. Sensory evaluation showed sponge cake formulated with 10% MPuF and 10% MPeF to be the most acceptable. MPeF and MPuF have high potential as fiber-rich ingredients and can be utilized in the preparation of cake and other bakery products to improve the nutritional qualities.