000			02662nam a22001817a 4500
003			OSt
005			20250320104411.0
008			250319b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aFlor, Gremaline T.
245			_aCharacterization and process development of mango (mangifera indica linn) seed flour, its utilization in selected baked products/ _cGremaline T. Flor
260			_aBayombong; _bNueva Vizcaya State University, _c2018
300			_axii, 67 leaves : _billustrations, photos ; _c28 cm.
500			_aThe study characterized the physico-chemical properties of the mango seed kernel using thin layer chromatography. The pure extract diluted to 1000 ppm and incubated at 37°C for 30 minutes were subjected to Absorbance readings monitored at 517 nm using a UV VIS spectrophotometer in triplicate runs. The effectiveness of pretreatments for preventing discoloration was evaluated based on the color of the resulting flour. The optimum level of mango seed flour substitution was determined by comparing the quality of the baked sample through the Kramer's ranking for preference test. Using the optimum level, three baked recipes (macaroons, cookies and cupcakes) were prepared and evaluated in terms of quality and general acceptability. Data on the sensory quality and general acceptability of the samples obtained from nine semi-trained laboratory panel were analyzed using the Analysis of Variance for a Completely Randomized Design (CRD). The three recipes were also ranked for preference to determine which one had the highest potential for scaled up production. Mango seed contains triterpenes fatty acid, anthraquinores, coumarines, tannins and flavonoids and has a relatively potent radical scavenging activity %RSA = 52.38 compared to that of the control or standard (68.40). The most effective way of inactivating the enzyme in mango seed kernel is the use of sodium metabisulfite. The samples so-treated were found to be superior in color compared to the untreated samples. As to its utilization as wheat flour substitute using three levels (10, 15 and 20%) the 10% level was found to be the optimum based on a ranking for preference test. Of the baked recipes, containing 10% MSF, no significant difference was found on their quality except that of color where the cookies obtained lower mean ratings. In the ranking preference, cupcakes were superior to that of the cookies which implies that cupcakes have a greater potential for scale- up production.
500			_aThesis (Master of Science-Home Technology)
504			_aIncludes appendices and bibliographical references
942			_2ddc _cTH _n0
999			_c110 _d110