Optimization of Bread Enriched with Garcinia mangostana Pericarp Powder

Optimization of Bread Enriched with Garcinia mangostana Pericarp Powder

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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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Bibliographic Details
Main Authors: Abd Hashib, S. (Author), Abd Karim, S.F (Author), Ibrahim, U.K (Author), Maqsood-Ul-Hague, S.N.S (Author), Mohd Salleh, R. (Author)
Format: Article
Language:English
Published: Institute of Physics Publishing 2018
Subjects:
Anti-oxidant activities
Baking process
Baking temperature
Chemical analysis
Colour parameters
Food products
Independent variables
Multiple regressions
Phenolic content
Physical and chemical properties
Sustainable development
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