The purpose of this study is to find out the effect of radiation heat on the physical and chemical characteristics of bread enhanced
with Garcinia mangostana pericarp powder during baking process. Garcinia mangostana or commonly known as purple
Garcinia mangostana, often referred as “Queen of Fruits” due to its health benefit and excellent flavour. Garcinia mangostana
pericarp has the highest part of the whole fruit. Science proves that the Garcinia mangostana pericarp has remarkable benefits as
an antioxidant and functional food. Therefore, this research incorporates 0.5, 1.0, 1.5 and 2.0% of Garcinia mangostana pericarp
powder into bread dough formulation. The combinations of different concentration of pericarp powder has resulted the
significance effect on phenolic content, antioxidant activity, colour and moisture content of the bread. Radiation heat transfer
model in baking oven was developed in order to analyse the radiation effect during baking process. From the result obtained,
thermal processing especially on radiation heat does not give negative effect to the nutritional value even increase or maintain the
antioxidant levels in bread after baking.