%0 Journal Article %A Mardiana Ahamad Zabidi and Nurain Abdul Karim and Nur Shazrinna Sazali %D 2015 %J International Journal of Nutrition and Food Engineering %B World Academy of Science, Engineering and Technology %I Open Science Index 101, 2015 %T Effect on Nutritional and Antioxidant Properties of Yellow Noodles Substituted with Different Levels of Mangosteen (Garcinia mangostana) Pericarp Powder %U https://publications.waset.org/pdf/10001432 %V 101 %X Mangosteen (Garcinia mangostana) pericarp is considered as agricultural waste and not fully utilized in food products. It is widely reported that mangosteen pericarp contains high antioxidant properties. The objective of this study is to develop novel yellow alkaline noodle (YAN) substituted with different levels of mangosteen pericarp powder (MPP). YAN formulation was substituted with different levels of MPP (0%, 5%, 10% and 15%). The effect on nutritional and antioxidant properties was evaluated. Higher substitution levels of MPP resulted in significant increase (p %P 530 - 534