Effect of mango fruit powder (Mangifera indica L.) supplementation level on physical properties, antioxidant activity, and sensory characteristics of bread

Abstract

file:///C:/Users/admin/Desktop/chuyenin-8B-2026/File%20cắt/77.pdfThis study aimed to determine the optimal supplementation level of mango fruit powder to improve bread quality. Mango fruit powder was incorporated into the bread dough formulation at different substitution levels (0, 5, 10, 15, 20%) to evaluate changes in physicochemical and sensory properties. The evaluated parameters included volume expansion ratio, crust hardness, polyphenol content, flavonoid content, DPPH free radical scavenging activity, and sensory evaluation. The results indicated that bread supplemented with 10% mango fruit powder exhibited the best quality, with a volume expansion ratio of 5.55, crust hardness of 0.56 N, polyphenol content of 0.42 mg GAE/g, flavonoid content of 0.16 mg QE/g, and DPPH scavenging activity of 15.25%. Sensory evaluation showed high scores for colour (8.37), aroma (8.13), taste (8.63), texture (7.97), and overall acceptability (8.53). Therefore, supplementation with 10% mango fruit powder improved both the nutritional and sensory quality of bread, contributing to the development of new products derived from natural, antioxidant raw materials with potential health benefits for consumers.