| dc.description.abstract | Mango peel is a major by-product obtained during processing of mango products besides
mango seed. In the present study, mango peel was incorporated into biscuits and
improvement in the nutraceutical properties of the biscuits was studied. Response surface
methodology (RSM) was used to determine the optimum level of Sala mango peel powder
(MPP) and butter in producing an acceptable Sala mango peel (SMP) biscuit. Sala MPP and
butter were used as independent variables which affect the mango peel biscuit’s physicochemical
characteristic include moisture, protein, fat, ash, crude fiber, carbohydrate, caloric
value (kcal/100g) and also the physical characteristics such as diameter, thickness, spread
ration and texture analysis. SMP Biscuit was found to have significantly higher (p<0.05)
moisture content, 2.33 % than the control biscuit, 1.99 %. However, protein content of SMP
Biscuit significantly decreased (p<0.05), 5.63 % respectively as compared to the control
biscuit 8.96 %. Besides that, SMP Biscuit contained 10.23 % fat which also was
significantly higher (p<0.05) than the control biscuit, 9.78 %. The crude fiber content also
increased significantly (p<0.05) from 1.98 % for control biscuit to 4.97% for SMP biscuit
with incorporation of 16.25 % MPP. For texture analysis, hardness of SMP Biscuit
significantly higher (p<0.05), 2414.95 g compared to control biscuit, 2076.74 g. This
happen may be due to relatively higher water content in Sala MPP incorporated dough.
From this study, it was shown that the optimum level Sala mango peel powder (MPP) and
butter in producing an acceptable SMP biscuit found to be 16.25 % and 54.13 g,
respectively. | en_US |
