Effect Of Addition Of Dehydrated Mango Fruit Peel Powder On The Quality Of Biscuits

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Date
2015-11-01
Authors
Ahmed, Nezar Daifalla Alamin
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Publisher
University of Khartoum
Abstract
The objective of this study was to evaluate the effect of addition of dehydrated mango peel powder on the quality of biscuits. Mango fruit peel of the cultivar Kitchener was dehydrated and then powdered. German and Russian wheat flours were obtained from a local flour mill. Mango peel powder (MPP) was added to the wheat flours in the ratios of 5%, 10%, and 15 %. Proximate composition, total sugars, reducing sugars and pectin contents were determined for the MPP. Rheological studies were carried out on the wheat flours. Biscuits were made from the wheat flours containing different levels of MPP. Chemical, physical and sensory evaluation studies were conducted on the biscuits. The results showed that the contents of moisture, protein, fat, total sugars, reducing sugars and pectin of the MPP were 10 %, 4.63 %, 4.0 %, 20.4 %, 16.1 %, and 2.2 %, respectively, whereas ash (6%) and crude fiber (8.4%) were noticeably high. The falling number of the German and Russian wheat flours with 15 % MPP showed decrease from 331 and 387 sec. to 262 and 272 sec., respectively, while the farinograph results showed increase in water absorption, dough development time, dough stability and decrease in degree of softening indicating improvement in the dough rheological properties. The diameter and thickness of the biscuits containing 15 % MPP has increased, whereas spread ratio of the biscuits decreased from 4.71 and 4.82 to 4.1 and 4.3 for German and Russian wheat flours, respectively. The sensory evaluation results of the biscuits showed decrease in color rank on adding 15% MPP, from 1.38 and 1.31 to 3.15 and 3.23 for German and Russian wheat flours, respectively. However the overall acceptability of the biscuits containing 5% MPP has a relatively good rank (2.23 and 2.15) compared with control (1.6 and 1.5) for German and Russian wheat flours, respectively. The analysis of biscuits revealed that the German and Russian wheat flour biscuits containing 15% MPP had higher moisture, ash, and fiber contents than the control biscuits, which may be due to the high fiber content of MPP. On the other hand, protein and fat contents decreased from 9.15% and 9.31 % to 8.07% and 8.46 %, and from 14.08% and 13.9 % to 11.4% and 11.1 % for German and Russian wheat flour biscuits containing 15 % MPP, respectively. In conclusion, addition of MPP to wheat flour enhanced the quality attributes of the biscuits and increased the minerals and fiber contents.
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Keywords
Biscuits, Fruit Peel Powder, Food
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