Perlis sunshine mango seed flour body scrub : product development for physical and sensory properties

Abstract

Mango had a large scale of usage in industry as active ingredient in juice, flavour, fragrance and colour agents. After the industrial consumption, 18% of mango seed were produced as the by-product. Mango seed could be converted to value added products such as additional ingredient in cosmetic product which would reduce the environmental pollution and minimized the waste production. Thus, the purpose of this project were to analyze the texture of Perlis Sunshine mango seed flour that made of three different ratios which Sample 1 consist of 97% wheat flour to 3% Perlis Sunshine mango seed powder, Sample 2 (95 : 5) and Sample 3 (90 : 10), to formulate body scrub from Perlis Sunshine mango seed flour and to analyze the physical and functional properties of the body scrub. Then, two types of body scrub from Perlis Sunshine mango seed flour were formulated using sea salt and brown sugar as the main exfoliant and each types were divided into four samples (control sample, sample 1, sample 2, sample 3). Next, physical analyses had been done which the moisture content for salt scrub and sugar scrub obtained were below 14% which considered in acceptable range. For water activity (aw), the value obtained from all sugar scrub samples were acceptable as the value were below than 0.94aw. Next for sample hardness of texture analyses of sample 1 of salt scrub had the best value which was 41.33g. For oil holding capacity, sample 3 of sugar scrub had the highest value which was 37.94%. In conclusion, sample 3 of salt scrub was the best formulation compare to other samples.