Effect on Nutritional and Antioxidant Properties of Yellow Noodles Substituted with Different Levels of Mangosteen (Garcinia mangostana) Pericarp Powder

Year: 2015 Volume: 9 Issue: 5 530 - 534 Pages

• Authors:
• Mardiana Ahamad Zabidi
• Nurain Abdul Karim
• Nur Shazrinna Sazali

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

• Keywords:
• Yellow alkaline noodle
• mangosteen pericarp powder
• proximate composition
• antioxidant properties.

Effect on Physicochemical and Sensory Attributes of Bread Substituted with Different Levels of Matured Soursop (Anona muricata) Flour

Year: 2014 Volume: 8 Issue: 7 678 - 682 Pages

• Authors:
• Mardiana Ahamad Zabidi
• Akmalluddin Md. Yunus

Abstract: Soursop (Anona muricata) is one of the underutilized tropical fruits containing nutrients, particularly dietary fibre and antioxidant properties that are beneficial to human health. This objective of this study is to investigate the feasibility of matured soursop pulp flour (SPF) to be substituted with high-protein wheat flour in bread. Bread formulation was substituted with different levels of SPF (0%, 5%, 10% and 15%). The effect on physicochemical properties and sensory attributes were evaluated. Higher substitution level of SPF resulted in significantly higher (p

• Keywords:
• Bread
• Physicochemical properties
• Scanning electron microscopy (SEM)
• Sensory attributes
• Soursop pulp flour.