Using of Mango (Mangifera indica L.) Kernel Powder as Partial Replacer of Wheat Flour in Cupcake Producing | ||
| Damietta Journal of Agricultural Sciences | ||
| Volume 3, Issue 1, March 2024, Pages 105-113 PDF (957.11 K) | ||
| DOI: 10.21608/djas.2024.406262 | ||
| Authors | ||
| Ashraf Sharaf1; Rahma Farhat2; Zeinab Farag2 | ||
| 1Department of Food Science, Faculty of Agriculture, Damietta University, Egypt | ||
| 2Food Science Department, Fac. of Agric., Damietta University, Damietta, Egypt | ||
| Abstract | ||
| The primary goal of this research was using of mango kernel powder as partial replacer of wheat flour in making cupcakes with the following replacing levels; 0, 10, 20, 30, and 40% and studding the effect of this replacing on the physical, chemical, rheological and sensory characteristics of wheat flour, wheat flour /mango kernel mixtures and the produced cupcakes. The results showed that mango kernel powder (variety: ElGahrawy) has the following chemical composition: 9.42, 6.36, 12, 2.09, 4.38, and 65.75% for moisture, protein, fat, ash, and carbohydrates, respectively. The organoleptic characteristics of cupcake samples indicated that the replacing of wheat flour with mango kernel powder had a significant impact on the product approval. The final ratings showed that C1 (10%) was exceedingly well-liked and was on par with the control sample (C0). Based on color properties, it can be observed that the lightness (L*) of cupcake samples is decreased with increasing the replacement level. Also, the results exhibited that the replacing of wheat flour with mango cupcake resulted in an increment in moisture, fat, fiber, and ash of cupcake samples. Finally, the replacing of wheat flour with mango kernel powder up to 30 % result in improving nutritional profile and sensory parameters. | ||
| Keywords | ||
| mango kernel flour; cupcake; minerals; color measurements; sensory evaluation | ||
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