Seng Bee Ng, Ze Yee Pong, Kian Aun Chang, Yun Ping Neo, Lye Yee Chew, Hock Eng Khoo and Kin Weng Kong
Mango seed, an agricultural food (agri-food) waste obtained during mango processing is generally discarded and causes environmental stress. In the present study, mango kernel was…
Abstract
Purpose
Mango seed, an agricultural food (agri-food) waste obtained during mango processing is generally discarded and causes environmental stress. In the present study, mango kernel was processed into flour and incorporated into macaron formulation. This study aimed to investigate the antioxidant potential, physicochemical properties, and sensory qualities of macaron after substitution of almond flour (AF) with 0% (control, MC-0), 20% (MC-20), 40% (MC-40), 60% (MC-60), 80% (MC-80) and 100% (MC-100) (w/w) of mango kernel flour (MKF).
Design/methodology/approach
Sensory evaluation was conducted using a nine-point hedonic scale (n = 90 young adults) to evaluate the acceptance towards MC-0 (control), MC-20, MC-40, MC-60, MC-80 and MC-100 macaron shells (without mango-flavoured ganache). The most preferred formulated and control macarons were subjected to proximate analyses according to the methods of Association of Official Analytical Chemists for moisture, ash, and protein, and American Oil Chemists' Society for fat. Carbohydrate content was estimated by difference. Physical analyses such as colour, pH and water activity (aw) were performed using various instrumental techniques. Antioxidant activity of all macaron shell formulations was accessed using 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH-RSA). Sensory evaluation was repeated using a five-point hedonic scale to determine the acceptance of the most preferred macaron (with mango-flavoured ganache) among consumer panels of all age groups (n = 80).
Findings
The first sensory acceptance test revealed that macaron shell with 40% MKF substitution (MC-40) was the most preferred formulation among young adults aged 18–35 years old. Moisture and ash contents between MC-0 and MC-40 were found to be similar (p > 0.05), while significant differences (p < 0.05) were observed for the fat and protein contents. Antioxidant activity increased proportionally with increasing MKF substitution and exhibited significant improvement (p < 0.05) in MC-40. Approximately 93% of the panellists expressed their liking towards MC-40 in the second sensory acceptance test. Overall, this study demonstrated that 40% MKF substitution in macaron improved its antioxidant performance without compromising consumers' acceptance.
Originality/value
This innovative research features the incorporation of MKF in the development of an economical and healthier macaron. The results constitute industrial relevant findings pertaining to its application feasibility and nutritional properties. This research has contributed knowledge to the existing literature as well as benefitted food manufacturers to develop value-added products that could meet the needs and expectations of interested parties, including consumers, governmental organisations, health-cautious advocates and healthcare providers.
Details
Keywords
Kian Aun Chang, Sheryl Wee Min Low, Yih Herng Chia, Andrey Setyadi, Yun Ping Neo and Lye Yee Chew
The circularity of food waste is gathering considerable pace globally. The present study aimed to explore the awareness, attitude and behaviour of Malaysian young adults towards…
Abstract
Purpose
The circularity of food waste is gathering considerable pace globally. The present study aimed to explore the awareness, attitude and behaviour of Malaysian young adults towards food waste as a food ingredient. The physicochemical characteristics and sensory acceptance of chicken eggshell powder (CESP)-fortified madeleine cake were also investigated.
Design/methodology/approach
A survey on awareness, attitude and behaviour was conducted online amongst young adults (n = 384) in the Klang Valley region. The control and fortified madeleine cakes were subjected to nutritional constituent analyses according to the methods of Association of Official Analytical Chemists (AOAC) for moisture, protein, ash and calcium. Fat was determined via Soxhlet method whilst carbohydrate was estimated by difference. Physical analyses such as texture and water activity were assessed using instrumental techniques. Sensory acceptance test was conducted amongst another group of young adults (n = 105) using a nine-point hedonic scale.
Findings
The survey revealed that most young adults demonstrated a positive attitude and behaviour in trying food products made using food waste. Taste and texture were deemed important determinants that influenced the young adults' acceptability. Texture profiles of fortified madeleine cakes exhibited no significant differences (p > 0.05) in most attributes compared to the control whilst significant differences (p < 0.05) were observed for fat, carbohydrate, ash and calcium contents with increasing CESP fortification levels.
Research limitations/implications
The survey on awareness, attitude and behaviour was conducted amongst young adults from universities in the Klang Valley, Selangor region Malaysia through self-reports about food waste and the findings might not be applicable to the whole nation.
Practical implications
Knowledge of young adults' perceptions towards waste-to-value food products can contribute to the development of pragmatic framework for effective valorisation of food wastes, which aligns with United Nation Sustainable Development Goals (SDGs) to improve the targets and indicators for agriculture and food security.
Social implications
Sustainable management of food waste will minimise the impact of the industry on our environment and contributes to a circular economy. Further, increased awareness of the food waste's potential as a novel food ingredient allows a positive shift in its role to achieve food sustainability.
Originality/value
This innovative study incorporates the element of exploratory research to gain an understanding of young adults' perceptions towards repurposing food waste. This is followed by the practical application of food waste (i.e. CESP) into the end application (i.e. madeleine cake) to gain a holistic view of young adults’ perceptions aligning with the actual acceptance. The results obtained from this study can be considered as a first perspective that provides indications of the plausibility of food products made from food waste in Malaysia.