Che Mohd Zin, Che Anis Jauharah
(2015)
Effect of young corn (zea mays l.) powder incorporation in biscuits and muffins on physicochemical properties, sensorial acceptability and glycemic index values.
Masters thesis, Universiti Sains Malaysia.
Abstract
This study was conducted to develop biscuits and muffins incorporated with young
corn powder (YCP) and to evaluate the effect on nutritional compositions,
instrumental texture profile, sensorial acceptability and glycemic index (GI). Fresh
young corn was dried, ground into powder and added in biscuit and muffin
formulations at concentrations of 0, 10, 20 and 30%. Results showed incorporation of
YCP in biscuits and muffins had significantly increased protein and total dietary
fiber contents. Physical analysis of biscuits demonstrated that there were no
significant differences in hardness and fracturability attributes as the level of YCP
incorporation increased. There was no statistically significant difference (p>0.05) in
diameter between biscuits with YCP and biscuits without YCP. Influences of YCP
on spread ratio of biscuits were significant only at 30% level of incorporation.
Meanwhile, for muffins, incorporation of YCP did not significantly increase the
hardness at level of 10 and 20%. Springiness of muffins with up to 20% level of YCP
incorporation did not differ significantly from 0% YCP muffins. It was noted that
muffins with YCP was less cohesive than muffins without YCP, which indicates that
the former was better than the latter. Chewiness of muffins was not substantially
affected by YCP. Sensory acceptability test revealed that the mean score for aroma,
appearance, crispiness and flavour of biscuits added with 10% YCP was better than
biscuits without YCP. In addition, muffins formulated with YCP, regardless of level
of incorporation, received better acceptability score for appearance, texture, taste and
flavour compared to muffins without YCP. Based on sensorial acceptability results,
two formulations of biscuits (0 and 10% YCP) and two formulations of muffins
(0 and 30% YCP) were selected for GI testing. It was found that the GI of biscuits
with 10% YCP was 46 ± 11 while the 0% YCP biscuits was 61 ± 13. Muffins with
0 and 30% YCP recorded GI values of 58 ± 6 and 57 ± 9, respectively. Addition of
YCP had reduced the GI values of biscuits and muffins and significantly reduced the
postprandial peak glucose responses. The results of this study showed that biscuits
and muffins added with YCP have a low and intermediate GI with acceptable
physicochemical properties.
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