Physical and sensory qualities of gluten-free muffin produced from composite rice-pumpkin flour

Zainal Abidin N. F. S., . and Ho L. H., . and Tan T. C., . and Noroul Asyikeen Z., . Physical and sensory qualities of gluten-free muffin produced from composite rice-pumpkin flour. pp. 893-901. ISSN 2231-7546

The effect of partial substitution of pumpkin flour for rice flour on the physical properties and sensory attributes of gluten-free muffin were investigated. Pumpkin flour was used to replace 10 15 and 20 rice flour in a control gluten-free muffin formulation (without pumpkin flour). The partial substitution of pumpkin flour for rice flour did not affect moisture content of gluten-free muffins. However the pumpkin flour substitution caused significant reduction in water activity of gluten-free muffins. Results on the volume specific volume and height of all gluten-free muffins showed no significant effect with the increasing percentage of pumpkin flour substitution. However pumpkin flour substitution significantly reduced the firmness of composite muffins and improved its springiness. The colour of crumb progressively became darker as the level of pumpkin flour substitution increased. Moreover the results also showed that the substitution of pumpkin flour caused an increase in yellowness (b) value of crust and crumb of gluten-free muffin. Sensory evaluation indicated that all gluten-free muffins incorporated with pumpkin flour received similar score when compared to that of control.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(03)%202019/19%20-...

Abstract

The effect of partial substitution of pumpkin flour for rice flour on the physical properties and sensory attributes of gluten-free muffin were investigated. Pumpkin flour was used to replace 10 15 and 20 rice flour in a control gluten-free muffin formulation (without pumpkin flour). The partial substitution of pumpkin flour for rice flour did not affect moisture content of gluten-free muffins. However the pumpkin flour substitution caused significant reduction in water activity of gluten-free muffins. Results on the volume specific volume and height of all gluten-free muffins showed no significant effect with the increasing percentage of pumpkin flour substitution. However pumpkin flour substitution significantly reduced the firmness of composite muffins and improved its springiness. The colour of crumb progressively became darker as the level of pumpkin flour substitution increased. Moreover the results also showed that the substitution of pumpkin flour caused an increase in yellowness (b) value of crust and crumb of gluten-free muffin. Sensory evaluation indicated that all gluten-free muffins incorporated with pumpkin flour received similar score when compared to that of control.

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Item Type:	Article
AGROVOC Term:	Cakes
AGROVOC Term:	Formulations
AGROVOC Term:	Processing of foods
AGROVOC Term:	Rice flour
AGROVOC Term:	Pumpkins
AGROVOC Term:	Flours
AGROVOC Term:	Physical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Moisture content
AGROVOC Term:	Firmness
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8243

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