Production of cookies incoporated with mangosteen peel extract / Siti Azima Abdul Muttalib
Mangosteen was scientifically known as Garciniae mangostana L. The peel has been reported to contain natural pigment called anthocyanin which is potential to be natural colourants and antioxidant. Therefore, the mangosteen peel extract (MPE) was obtained by water extraction method and two formulatio...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2009
|
| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/63876/1/63876.pdf https://ir.uitm.edu.my/id/eprint/63876/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Mangosteen was scientifically known as Garciniae mangostana L. The peel has been reported to contain natural pigment called anthocyanin which is potential to be natural colourants and antioxidant. Therefore, the mangosteen peel extract (MPE) was obtained by water extraction method and two formulations of cookies incorporated with MPE were produced to investigate the oxidative stability of cookies. The acceptability of cookies and the colour stability of cookies incorporated with MPE were also investigated. Prior to this investigation, the colour stability of MPE at different pH was determined by using UV-Vis Spectrophotometer and it was detected at lamba maximum (ƛmax) of 515.78 nm. The results showed that the lower the pH the higher the absorbance reading and the more stable the anthocyanin was. The effect of the MPE on cookies against oxidative reaction was measured by conducting the analysis on Peroxide Value (PV) and Thiobarbituric Acid (TBA) for four week of storage period. Cookies incorporated with MPE showed the lowest PV and TBA compared to the control cookies. However, cookies with MPE treated at lower pH (3.00) showed the lowest PV and TBA value compared to the others. The colour stability of cookies during four week of storage study was determined by using Minolta-Chromameter. Cookies incorporated with MPE exhibited low L* values and b* values but higher in a* values compared to the control cookies. This indicated that the incorporation of MPE in cookies results in an attractive red tonality of colours. The L*, a* and b* values of the cookies incorporated with MPE showed a non-significantly decreased in colour for the first 3 weeks and insignificantly decreased in colour during the fourth week of storage. The acceptability of cookies was measured by using 9-point Hedonic scale and 64 panelists were used. The mean score for the overall acceptability of cookies incorporated with MPE were around 6 which showed the acceptability of panelist to this product. |
|---|