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The Effect of Mango Kernel Flour Incorporation on the Physicochemical,
Antioxidant Properties and Sensory Acceptance Of Pasta
Yong, P. Y.
Supervisor: Dr. Nizaha Juhaida Binti Mohamad
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Pasta is a stable food in many countries. Mango is one of the fruits that has been used
widely in food industries. This has increased the amount of waste where there is about
20% of seed. Mango kernel is about 45-75% of mango seed which highly consist of
carbohydrate and antioxidant. Previous studies have developed a few products
incorporated with mango kernel flour (MKF) but no study has been carried out on pasta.
This study aimed to determine the physiochemical and antioxidant properties, and
sensory acceptability of pasta incorporated with MKF. There are five formulations of pasta
where MKF will be incorporated at 0%, 5%, 10%, 15% and 20% (w/w). Besides
antioxidant properties, other properties evaluated are including cooking quality, chemical,
physical, and sensory acceptability. It is expected that, increasing the amount of MKF into
pasta will increase its antioxidant properties and affect its physicochemical properties.
1303 | UMT UNDERGRADUATE RESEARCH DAY