Production and evaluation of indian mango (Mangifera indica L.) seed kernel flour and its utilization in brownies

Date

5-2016

Degree

Bachelor of Science in Food Technology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Katherine Ann C. Israel

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

Mango is considered as one of the most important tropical fruits and widely distributed species in Asia. Its utilization on making different food products has been investigated, including the production of flour. The flour was produced by blanching the seed kernels, drying, grinding and then sieving. This study aimed to characterize the proximate, functional and physicochemical properties of Indian mango seed kernel flour (IMSF) and utilize it into brownies. Results reported that flour contains 8.95% moisture content, 11.34% ash content, 6.22% crude fiber, 8.90% crude fat and 2.82% crude protein giving a total of 61.77 % carbohydrates. Upon subjecting the flour suspension to microscopy, results showed that granules lost their integrity at 63oC and complete granule disruption did not occur below 70oC but swelled and started to break apart at 90oC. It has also a good gelling property comparable to other flours while obtained a lower pH of 6 than all-purpose flour. Indian mango seed kernel flour was found to have 4.16 g/g water-holding capacity, 3.21 g/g oil-holding capacity, 16.42% emulsifying activity, 13.25% foaming capacity and 0.53g/ml bulk density. Three treatments with combination to all-purpose flour were prepared: 40%, 50% and 60%. Sensory evaluation revealed that no significant difference was observed for appearance, aroma, color, chewiness, sweetness and aftertaste while general acceptability and flavor showed significant difference among treatments. The 40% IMSF-substituted brownies was found to be the most acceptable as described by fifteen panelists. Using this most acceptable formulation, brownies costs P3.70 per piece which found to be slightly cheaper than using all-purpose flour.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2016 F61 /B33

Document Type

Thesis

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