Effect of Radiation Heat on the Chemical and Physical Properties of Bread Enhanced with Garcinia Mangostana Pericarp Powder

Abstract

The purpose of this study is to find out the effect of radiation heat on the physical and chemical characteristics of bread enhanced with Garcinia mangostana pericarp powder during baking process. Garcinia mangostana or commonly known as purple Garcinia mangostana, often referred as "Queen of Fruits" due to its health benefit and excellent flavour. Garcinia mangostana pericarp has the highest part of the whole fruit. Science proves that the Garcinia mangostana pericarp has remarkable benefits as an antioxidant and functional food. Therefore, this research incorporates 0.5, 1.0, 1.5 and 2.0% of Garcinia mangostana pericarp powder into bread dough formulation. The combinations of different concentration of pericarp powder has resulted the significance effect on phenolic content, antioxidant activity, colour and moisture content of the bread. Radiation heat transfer model in baking oven was developed in order to analyse the radiation effect during baking process. From the result obtained, thermal processing especially on radiation heat does not give negative effect to the nutritional value even increase or maintain the antioxidant levels in bread after baking.

Bioactive Properties of Bread Formulated with Plant-based Functional Ingredients Before Consumption and Possible Links with Health Outcomes After Consumption- A Review

“…Bread supplementation with flour from the fruit of doum (Hyphaene thebaica L.) [11], Garcinia mangostana pericarp [13], baobab fruit [19], saskatoon berry [12], acorn [20], albedo fruit [21], sea buckthorn berry [22] and staghorn sumac [23] resulted in enhanced concentrations of polyphenolic [19], total phenolics [11-13, 20, 21, 23], anthocyanin [23] and flavonoid content of the supplemented bread [11]. Additionally, an increased antioxidant activity was reported for many of the breads [11-13, 21, 22].…”

“…Many phytochemicals such as carotenoids, phenolic acids, tannins, stilbenes, lignin, and coumarins demonstrate bioactivity including inhibition of the activity of α-amylase enzyme slowing the digestion of carbohydrate [10]. However, several of the potential health-effects associated with bioactive compounds present in plants have been tested using in vitro models without validation in human trials [11][12][13].…”