Physical and Sensory Evaluation of muffin incorporated with rubber seed (Hevea brasiliensis) flour pumpkin (Cucurbita moschata) flour and Cassava (Manihot esculenta crantz) flour

Nor Hidayah Abu Hassan, . and Noroul Asyikeen Zulkifli, . and Lee Hoon Ho, . Physical and Sensory Evaluation of muffin incorporated with rubber seed (Hevea brasiliensis) flour pumpkin (Cucurbita moschata) flour and Cassava (Manihot esculenta crantz) flour. pp. 1-12. ISSN 2180-1983

This study was conducted to evaluate the physicochemical and organoleptic properties of muffin incorporated with different type of composite flour. In this study three composites flour were produce with ratio 50:50 which are rubber seed and cassava flour (RCF) rubber seed and pumpkin flour (RPF) and cassava and pumpkin flour (CPF) and 100 wheat flour was used as control to study their effect towards structural properties of muffin. The physicochemical and organoleptic properties (moisture volume texture water activity colour pore size and sensory acceptance) of control and supplemented muffins were assessed. From the analysis RPF showed the firmest texture 2.040.33 while RCF have high springiness 51.142.51 among the composite flour formulation. The addition of rubber seed flour in the formulation helps to improve the cell number of muffin which is 70 and 83 for RCF and RPF respectively. The RCF and CPF show lower moisture content than control which are 25.761.14 and 26.251.80 respectively. In terms of consumer acceptance the RCF have the highest overall acceptability among tested composite flour. The incorporation of rubber seed flour into the RCF formulation improves the physical and organoleptic properties of the muffin.

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Abstract

This study was conducted to evaluate the physicochemical and organoleptic properties of muffin incorporated with different type of composite flour. In this study three composites flour were produce with ratio 50:50 which are rubber seed and cassava flour (RCF) rubber seed and pumpkin flour (RPF) and cassava and pumpkin flour (CPF) and 100 wheat flour was used as control to study their effect towards structural properties of muffin. The physicochemical and organoleptic properties (moisture volume texture water activity colour pore size and sensory acceptance) of control and supplemented muffins were assessed. From the analysis RPF showed the firmest texture 2.040.33 while RCF have high springiness 51.142.51 among the composite flour formulation. The addition of rubber seed flour in the formulation helps to improve the cell number of muffin which is 70 and 83 for RCF and RPF respectively. The RCF and CPF show lower moisture content than control which are 25.761.14 and 26.251.80 respectively. In terms of consumer acceptance the RCF have the highest overall acceptability among tested composite flour. The incorporation of rubber seed flour into the RCF formulation improves the physical and organoleptic properties of the muffin.

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Item Type:	Article
AGROVOC Term:	Muffin
AGROVOC Term:	Cakes
AGROVOC Term:	Biological techniques (analysis)
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Organoleptic analysis
AGROVOC Term:	Flours
AGROVOC Term:	Rubber crops
AGROVOC Term:	Hevea brasiliensis
AGROVOC Term:	Seeds
AGROVOC Term:	Pumpkins
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8771

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