Effects of Nam Dok Mai Mango Peel Supplementation in Crispy Caramel Chips on Physicochemical and Sensory Properties

Abstract

This study was taken on to prepare formulated crispy caramel chips with Nam Dok Mai mango peel at 0, 20, 30, 40 and 50% (w/w) in order to evaluate their proximate composition, quality characteristics, texture and sensory properties as well as its physicochemical properties during storage for 20 days. It was found that the chemical composition of the mango peel had the highest amount of carbohydrates (71.98%). The texture of the crispy caramel chips formulated with the ripe mango peel 30% (w/w) were the highest score value. The 30% mango peel supplementation had appearance, color, odor, taste, texture and overall liking score in the range of 7.72-7.96. For the physicochemical characteristics, crispy caramel chips supplemented with mango peel of 30% was found that the fat content, total energy value and soluble fiber content were lower than those of the basic formula (p<0.05). The water activity (aw), L*, and a* value of the basic formula and enriched treatment (30%) were not significantly different (p >0.05). Therefore, the addition of Nam Dok Mai mango peel to crispy caramel chips increased the nutritional value especially carbohydrates content and fiber as well as improved appearance and color of the final developed product. Thus, mango peel supplementation in crispy caramel chips could provide the better physicochemical properties indicated by color and hardness values and sensory properties compare with the basic formula.