Effect on nutritional and antioxidant properties of yellow noodles substituted with different levels of mangosteen (garcinia mangostana) pericarp powder. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 9 (5). pp. 487-491. ISSN 2166-5192 (2015)
Abstract
Mangosteen (Garcinia mangostana) pericarp is considered as agricultural waste and not fully utilized in food products. It is widely reported that mangosteen pericarp contains high antioxidant properties. The objective of this study is to develop novel yellow alkaline noodle (YAN) substituted with different levels of mangosteen pericarp powder (MPP). YAN formulation was substituted with different levels of MPP (0%, 5%, 10% and 15%). The effect on nutritional and antioxidant properties was evaluated. Higher substitution levels of MPP resulted in significant increase (p<0.05) of ash, fibre, specific mineral elements and antioxidant properties (total phenolic, total flavonoid, anthocyanin and DPPH) than control sample.
| Item Type: | Article |
|---|---|
| Keywords: | Food technology, Yellow alkaline noodle, Mangosteen pericarp powder, Proximate composition, Antioxidant properties |
| Taxonomy: | By Niche > Food Technology > Food Industry and Trade > Nutrition By Niche > Food Technology > Food Industry and Trade > Quality Control |
| Local Content Hub: | Niche > Food Technology |
| Depositing User: | Mohd Hafiz Kasirun |
| Date Deposited: | 21 Sep 2023 09:09 |
| Last Modified: | 21 Sep 2023 09:09 |
| Related URLs: |
Actions (login required)
 |
View Item |