Optimization of Bread Enriched with Garcinia mangostana Pericarp Powder

3rd International Conference on Global Sustainability and Chemical Engineering

工业技术;化学工业

Ibrahim, U.K.^1 ; Mohd Salleh, R.^1 ; Maqsood-Ul-Hague, S.N.S.^1 ; Abd Hashib, S.^1 ; Abd Karim, S.F.^1

Faculty of Chemical Engineering, Universiti Teknologi Mara, Selangor, Shah Alam

40450, Malaysia^1

关键词: Anti-oxidant activities;    Baking process;    Baking temperature;    Colour parameters;    Independent variables;    Multiple regressions;    Phenolic content;    Physical and chemical properties;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/358/1/012041/pdf
DOI  :  10.1088/1757-899X/358/1/012041

学科分类：工业工程学

来源: IOP

【 摘 要 】

The aim of present work is to optimize the formulation of bread enhanced with Garcinia mangostana pericarp powder with the combination of baking process conditions. The independent variables used were baking time (15 - 30 minutes), baking temperature (180 - 220°C) and pericarp powder concentration (0.5 - 2.0%). The physical and chemical properties of bread sample such as antioxidant activity, phenolic content, moisture analysis and colour parameters were studied. Bread dough without fortification of pericarp powder was used as control. Data obtained were analyzed by multiple regressions and the significant model such as linear and quadratic with variables interactions were used. As a conclusion, the optimum baking conditions were found at 213°C baking temperature with 23 minutes baking time and addition of 0.87% for Garcinia mangostana pericarp powder to the bread formulation.