Development of Mochi Bread with Addition of Orange Peel Powder



Tan, Annie Xue Yin (2019) Development of Mochi Bread with Addition of Orange Peel Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Orange peel is the residues from citrus fruit that generally discard as waste in environment and functions as a potential nutraceutical resource in food product development due to its high fiber and antioxidant content. According to the epidemiological studies, foods that containing phytochemicals compound such as fruit and vegetables which have high antioxidants benefits in giving protective effect against diseases and these high antioxidant foods avoid oxidative stress caused degeneration processes. In this project, mochi bread is developed with the orange peels powder that treated by freeze dried and vacuum dried method to determine the acceptability of consumer on sensory attributes of mochi bread after addition of freeze dried and vacuum dried orange peels powder. Besides, the effect of freeze dried and vacuum dried orange peel powder on proximate composition, physical and chemical properties of mochi bread was investigated. In sensory evaluation result, sample 1 which indicates to mochi bread with addition of freeze dried orange peel powder showed better aroma and higher acceptability of after taste (bitterness) than sample 2 which is the mochi bread with addition of vacuum dried orange peel powder that had more preferable appearance and taste from the panelists. In addition, control sample, sample 1 and 2 showed significant difference in aroma attribute with p-value < 0.05. In proximate analysis, control sample had higher percentage of moisture content, crude fat and crude protein with the range of (12.50 ± 0.21%; 10.20 ± 0.14%; 0.54 ± 0.01%) compared to sample 1 that had the range of (12.26 ± 0.52%; 9.45± 0.17%; 0.17 ± 0.01%) and sample 2 (11.67 ± 0.11%; 9.59 ± 0.01%; 0.19 ± 0.01%). Then, sample 1 and sample 2 with addition of orange peel powder also had higher crude fiber content of (0.74 ± 0.00%; 0.71 ± 0.00%) than control sample (0.23 ± 0.00%). In this case, significant differences were shown in composition of crude ash, crude fat, crude fiber and crude protein among the samples. For DPPH assay result, sample 1 resulted higher DPPH scavenging activity with the range of (71.91 ± 0.23%) compared to sample 2 (62.71 ± 0.45). Both of the samples 1 and 2 had significant difference in percentage of DPPH scavenging activity. In short, freeze dried showed better aroma, lesser after taste, higher crude fiber and antioxidant retention in orange peel than vacuum dried in orange peel.

Item Type: Final Year Project
Subjects: Technology > Food Technology
Faculties: Faculty of Applied Sciences > Bachelor of Science (Honours) in Food Science
Depositing User: Library Staff
Date Deposited: 07 Feb 2020 09:25
Last Modified: 13 Apr 2022 08:49