Optimization of Bread Enriched with Garcinia mangostana Pericarp Powder

The aim of present work is to optimize the formulation of bread enhanced with Garcinia mangostana pericarp powder with the combination of baking process conditions. The independent variables used were baking time (15 - 30 minutes), baking temperature (180 - 220°C) and pericarp powder concentration (...

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Published in:IOP conference series. Materials Science and Engineering 2018-05, Vol.358 (1), p.12041
Main Authors: Ibrahim, U K, Mohd Salleh, R, Maqsood-ul-Hague, S N S, Abd Hashib, S, Abd Karim, S F
Format: Article
Language:English
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Antioxidants
Baking
Bread
Chemical properties
Dough
Independent variables
Optimization
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container_title IOP conference series. Materials Science and Engineering
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description The aim of present work is to optimize the formulation of bread enhanced with Garcinia mangostana pericarp powder with the combination of baking process conditions. The independent variables used were baking time (15 - 30 minutes), baking temperature (180 - 220°C) and pericarp powder concentration (0.5 - 2.0%). The physical and chemical properties of bread sample such as antioxidant activity, phenolic content, moisture analysis and colour parameters were studied. Bread dough without fortification of pericarp powder was used as control. Data obtained were analyzed by multiple regressions and the significant model such as linear and quadratic with variables interactions were used. As a conclusion, the optimum baking conditions were found at 213°C baking temperature with 23 minutes baking time and addition of 0.87% for Garcinia mangostana pericarp powder to the bread formulation.
doi_str_mv 10.1088/1757-899X/358/1/012041
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subjects Antioxidants
Baking
Bread
Chemical properties
Dough
Independent variables
Optimization
title Optimization of Bread Enriched with Garcinia mangostana Pericarp Powder
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