Physicochemical and Sensorial Evaluation of Biscuit and Muffin Incorporated with Young Corn Powder (Penilaian Fizikokimia dan Sensori Biskut dan Mufin yang Ditambah Serbuk Jagung Muda)

Anis Jauharah, M. Z. and Wan Rosli, W. I. and Daniel Robert, S (2014) Physicochemical and Sensorial Evaluation of Biscuit and Muffin Incorporated with Young Corn Powder (Penilaian Fizikokimia dan Sensori Biskut dan Mufin yang Ditambah Serbuk Jagung Muda). Sains Malaysiana, 43 (1). pp. 45-52. ISSN 0126-6039

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    Abstract

    Various types of natural fibre-rich ingredients are added into bakery-based products to improve their fibre content for health promotional purposes. However, most of these products are frequently added with imported dietary fibre ingredients. The aim of this study was to develop bakery products incorporated with young corn powder (YCP) and to evaluate the effects on physicochemical properties and sensory acceptabilities. Dried young corn was used to substitute wheat flour in biscuit and muffin formulations at different levels (0, 10, 20 and 30%). The effects of YCP incorporation on proximate compositions, physical characteristics, texture profile and sensory evaluation of both bakery products were investigated. The present results showed that YCP had significantly increased protein and total dietary fibre contents of both biscuit and muffin. Hardness attribute of both products increased in line with the level of YCP addition. Interestingly, biscuit and muffin containing 10% YCP received better score than the control and other formulations for most of the sensorial attributes judged. In conclusion, YCP can be potentially be used as an alternative functional ingredient for partial replacement of wheat flour in formulating biscuit and muffin because of its ability to improve the nutritional quality without jeopardizing sensorial palatability. || Pelbagai jenis ramuan yang kaya serat secara semula jadi ditambah ke dalam produk makanan berasaskan bakeri untuk meningkatkan kandungan serat dan untuk tujuan promosi kesihatan. Walau bagaimanapun, kebanyakan produk makanan ini kerap kali ditambah dengan sumber ramuan serat yang diimport. Tujuan kajian ini dijalankan adalah untuk membangunkan produk bakeri dengan menambah serbuk jagung muda (YCP) dan menilai kesannya ke atas sifat fizikokimia dan penerimaan sensori. Jagung muda segar dikeringkan, disediakan sebagai serbuk dan digunakan pada tahap yang berbeza (0, 10, 20 dan 30%) sebagai menggantikan tepung gandum dalam formulasi biskut dan mufin. Kesan penambahan YCP ke atas komposisi proksimat, sifat fizikal, profil tekstur dan penilaian sensori telah dikaji. Keputusan kajian mendapati kandungan protein dan jumlah serat dietari bertambah secara ketara. Kedua-dua produk didapati bertambah keras apabila lebih banyak YCP dimasukkan. Biskut dan mufin berformulasi 10% memperoleh skor yang lebih baik berbanding kawalan dan formulasi lain yang lebih tinggi kandungan YCP. Kesimpulannya, penambahan YCP didapati sesuai untuk proses pembuatan produk bakeri dan penggayaan nutrien disebabkan potensinya untuk digunakan sebagai pengganti separa kepada tepung gandum serta sebagai ramuan terfungsi dalam formulasi biskut dan mufin kerana keupayaannya untuk menambah baik kandungan nutrisi tanpa menjejaskan kesedapan.

    Item Type: Article
    Uncontrolled Keywords: Biscuit; muffin; nutritional composition; sensory evaluation; young corn powder
    Subjects: R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
    T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
    Divisions: Kampus Kesihatan (Health Campus) > Pusat Pengajian Sains Kesihatan (School of Health Sciences) > Article
    z Profil Pakar (Expert Profile) > PROFESSOR DR. WAN ROSLI BIN WAN ISHAK
    Depositing User: Administrator Automasi
    Date Deposited: 20 Mar 2017 11:25
    Last Modified: 28 Aug 2017 13:02
    URI: http://eprints.usm.my/id/eprint/32452

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