ผลของการเสริมใยอาหารจากเปลือกมะม่วงที่มีต่อคุณลักษณะของผลิตภัณฑ์โยเกิร์ต

Abstract

This study evaluated the effect of dietary fiber supplement from mango peel on product characteristics. Using wet grinding method together with hot water soaking to extract fibers from 2 culture of mango (Mahachanok and ManSriwichai). It was found that percent yielded of fibers in ManSriwichai mango peel higher than Mahachanok mango peel. The raw mango peels extracted for fiber yielded higher than using peels from ripe fruit. The amount of fiber extracted from raw mango peel of Mansriwichai cultivar are the highest yield. (p<0.05). After that, the fibers are ground into powder 2 particle sizes. It was showed that, smaller powder particle size has a brightness value of L*, oil holding capacity (OHC) greater than the large particle size. Based on the experimental results, dietary fiber powder extracted from raw mango peel of ManSriwichai was selected. There are sift through a sieve of 100 mesh to get powder particles smaller than 150 microns. The fiber doses addition in yoghurt 4 level (0, 1, 2 and 3 %(w/w)). As a result, the yoghurt has a darker color, the brightness (L*) decreases and the number of bacteria. Lactobacillus spp. increased when adding more fiber. In addition, It was also found to increase the fiber content in yogurt production, leading in the nutritional value of yogurt increased (including : dietary fiber, protein, carbohydrates), but found that fat and moisture are reduced when increasing the amount of fiber.