Ibrahim, F., Aboulnaga, E., Youssif, M., El-Gaafary, M. (2018). Effect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake. Journal of Food and Dairy Sciences, 9(12), 439-445. doi: 10.21608/jfds.2018.36123
Faten Y. Ibrahim; E. A. Aboulnaga; M. R. G. Youssif; M. A. El-Gaafary. "Effect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake". Journal of Food and Dairy Sciences, 9, 12, 2018, 439-445. doi: 10.21608/jfds.2018.36123
Ibrahim, F., Aboulnaga, E., Youssif, M., El-Gaafary, M. (2018). 'Effect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake', Journal of Food and Dairy Sciences, 9(12), pp. 439-445. doi: 10.21608/jfds.2018.36123
Ibrahim, F., Aboulnaga, E., Youssif, M., El-Gaafary, M. Effect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake. Journal of Food and Dairy Sciences, 2018; 9(12): 439-445. doi: 10.21608/jfds.2018.36123
Effect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake
1Food Science Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt
2Bread and Pasta Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
Mango peels and seeds are the major by-products of mango juice industry. They are rich in natural bioactive compounds such as dietary fibers, vitamins, minerals, and antioxidants compounds, which play an important role in human nutrition. In the present study, mango peels powder (MPP) and mango seed kernels powder (MSKP) were used to prepare pan bread and cake with replacing levels (2.5, 5.0, 7.5 and 10%) from the wheat flour (72% extraction). The effect of these replacing levels on rheological properties of dough as well as physical, staling, and sensory characters of pan bread and cake was evaluated. Chemical composition of MPP revealed that it had higher contents of ash, crude fibers, dietary fibers, and minerals (K, Na, Ca, Mg, and Zn), while MSKP characterized by higher fat, protein, dietary fiber, and minerals (K, Ca, Mn, and Zn) contents. On the rheological level, increasing the substitution ratio of both MPP and MSKP from 0 up to 10% increased dough water absorption and degree of softening. Meanwhile, dough stability, resistance to extension, and dough energy were gradually decreased. In addition, these substitutions caused gradually increased in weight values, while volume and specific volume of bread and cake were gradually decreased by increasing substitution level. Additionally, substitution with MPP and MSKP retarded the rate of the products staling. Furthermore, there was non significant difference in sensory characters between control samples, pan bread samples with substitution levels up to 5.0% of MPP and 7.5% of MSKP, as well as cake with replacement level of 2.5 and 7.5%, respectively. In conclusion, it could enhance pan bread and cake without change their physical, staling, and sensory properties with 2.5% of MPP or with MSKP up to 5.0% to take advantage of the active compound found in both.
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