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.