Noor Aziah Abdul Aziz

Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds and functional properties.

BACKGROUND Mango is a highly perishable seasonal fruit and large quantities are wasted during the peak season as a result of poor postharvest handling procedures. Processing surplus mango fruits into flour to be used as a functional ingredient appears to be a good preservation method to ensure its extended consumption. RESULTS In the present study, the chemical composition, bioactive/antioxidant compounds and functional properties of green and ripe mango (Mangifera indica var. Chokanan) peel and pulp flours were evaluated. Compared to commercial wheat flour, mango flours were significantly low in moisture and protein, but were high in crude fiber, fat and ash content. Mango flour showed a balance between soluble and insoluble dietary fiber proportions, with total dietary fiber content ranging from 3.2 to 5.94 g kg⁻¹. Mango flours exhibited high values for bioactive/antioxidant compounds compared to wheat flour. The water absorption capacity and oil absorption capacity of mango flours ranged from 0.36 to 0.87 g kg⁻¹ and from 0.18 to 0.22 g kg⁻¹, respectively. CONCLUSION Results of this study showed mango peel flour to be a rich source of dietary fiber with good antioxidant and functional properties, which could be a useful ingredient for new functional food formulations.

Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour

The physico-chemical and sensorial properties of the control (BCtr), commercial wheat flour (CWF) bread substituted with 10% BPF (banana pseudo-stem flour) (B10BPF) and B10BPF with added 0.8% w/w (flour weight basis) xanthan gum (XG) or sodium carboxymethylcellulose (CMC) (B10BPFXG and B10BPFCMC, respectively) were examined. The proximate analyses revealed that the composite bread had significantly higher moisture, ash, crude fibre, soluble, insoluble and total dietary fibre contents but lower protein, fat and carbohydrate contents than the BCtr. Bread incorporated with BPF resulted in a lower volume, darker crumb and lighter crust colour than the BCtr. The addition of CMC improved the bread volume. All breads containing BPF had greater total phenolics, and antioxidant properties than the control bread. Sensory evaluation indicated that the B10BPFCMC bread had the highest acceptability.

The Comparison Effect of Sorbitol and Glycerol as Plasticizing Agents on the Properties of Biodegradable Polyvinyl Alcohol/Rambutan Skin Waste Flour Blends

The comparison effect of glycerol and soritol as plasticizing agents on properties of biodegradable polyvinyl alcohol (PVOH)/rambutan skin waste flour (RWF) films were studied. Results showed that the glycerol-plasticized films exhibited higher elongation at break, but lower tensile strength and Youngs modulus than sorbitol-plasticized films. Water vapor transmission rate (WVTR) was increased with the addition of plasticizing agents. The glycerol-plasticized films showed higher WVTR which indicated that glycerol had more positive contribution to water affinity compared to sorbitol. Biodegradability test revealed that the weight loss of unplasticized PVOH/RWF films was lower than glycerol- and sorbitol-plasticized PVOH/RWF films.

Effects of carrageenan and jackfruit puree on the texture of goat's milk Dadih using response surface methodology

Varying levels of carrageenan (0.1–0.7% w/v) and jackfruit puree (10–20% w/v) were incorporated into goats milk Dadih (a traditional Malaysian dairy dessert), and texture attributes were obtained in the texture profile output. The desired texture was achieved by determining the optimum concentrations of carrageenan and jackfruit puree used, using response surface methodology. Hardness was significantly affected by both carrageenan and jackfruit puree concentration, while gumminess and elasticity were mainly affected by carrageenan. Graphical optimisation showed that Dadih with textural properties comparable with market could be obtained by incorporating 0.2% of carrageenan and 14.9% of jackfruit puree into the goats milk Dadih.

Partial substitution of wheat flour with Chempedak (Artocarpus integer) seed flour in bread.

Publisher Summary Chempedak seed flour is a good source of total dietary fiber (TDF) and resistant starch (RS). The importance of dietary fiber is increasing due to its beneficial effects on the reduction of cholesterol levels and the risk of colon cancer. The important amount of starch that escapes digestion and absorption in the small intestine is commonly referred to as RS. Chempedak seed and chempedak seed flour consist of valuable nutrients such as carbohydrates, protein, dietary fiber, and resistant starch. Chempedak seed flour shows potential application as a value-added ingredient in various food products. At higher chempedak seed flour substitution levels, bread samples had significant increases in moisture, crude fiber, ash, resistant starch, and total dietary fiber. Crude fat and carbohydrate content decreased significantly with higher chempedak seed flour substitution level in bread. Loaf qualities (loaf volume and specific volume) were significantly decreased at higher substitution levels of chempedak seed flour.