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Physical properties and consumer acceptability of basic muffin made from pumpkin puree as butter replacer

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dc.FundingDetailsUniversiti Sains Islam Malaysia,�USIM
dc.FundingDetailsThe authors are grateful to Faculty Science and Technology, Universiti Sains Islam Malaysia, Malaysia for the use of all laboratory facilities, apparatus, and financial support of this entire work. Special thanks also go to Mrs. Rina Wahap, Mrs. Normah Haron, Mrs. Norhafiza Abdul Ghafar, and to all laboratory assistants of Faculty Science and Technology, Universiti Sains Islam Malaysia, for their assistance in this work.
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorArifin N.en_US
dc.contributor.authorSiti Nur Izyan M.A.en_US
dc.contributor.authorHuda-Faujan N.en_US
dc.date.accessioned2024-05-28T08:24:26Z
dc.date.available2024-05-28T08:24:26Z
dc.date.issued2019
dc.description.abstractMuffin is a product that highly appreciated by consumers and one of the main ingredients of muffin production is butter which contains high cholesterol and saturated fat. However, in recent years, consumers’ demand increases for healthier ingredient and similar taste to the origin. Therefore, this study was carried out to evaluate the physical properties and sensory acceptability of butter replacement with pumpkin puree on basic muffin ingredient. Muffin formulations of three were formulated to replace butter with pumpkin puree at concentrations: 20% (Formulation A), 25% (Formulation B); and 30% (Formulation C). A muffin formulated with butter was served as a control. All muffins were analysed for muffin’s height, texture profiles, colour, and consumer acceptability. Results found that replacement of pumpkin puree in muffin formulations increased (P>0.05) muffin height. Replacement of pumpkin puree in muffin formulations (from 30% to 20%) was also significantly increased (P<0.05) hardness and chewiness of muffins as compared to control muffin. However, the cohesiveness of muffins was not differed (P>0.05) among all formulations. Analysis of colour found that lightness (L*) of pumpkin puree muffins significantly decreased (P<0.05) as compared to control muffin when the amount of pumpkin puree was increased in muffin formulations (from 20% to 30%). However, replacement of pumpkin puree in muffin formulations increased (P>0.05) a* (green to red) and b* (blue to yellow) values of muffins. In the assessment of pumpkin puree muffin acceptability, Hedonic test obtained that consumers preferred muffin with 30% of pureed pumpkin replacement with control muffin in all attributes (colour, aroma, texture, taste, and overall acceptance) and comparable (P>0.05) with control muffin. Thus, these findings suggested that 30% pumpkin puree was feasible to be used as butter replacer in muffin formulation.en_US
dc.description.natureFinalen_US
dc.identifier.doi10.26656/fr.2017.3(6).090
dc.identifier.epage845
dc.identifier.issn25502166
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85074117883
dc.identifier.spage840
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85074117883&doi=10.26656%2ffr.2017.3%286%29.090&partnerID=40&md5=acc8155083ff3f96760eaafadcd6cfc8
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/8481
dc.identifier.volume3
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherRynnye Lyan Resourcesen_US
dc.relation.ispartofFood Res.en_US
dc.sourceScopus
dc.sourcetitleFood Research
dc.subjectMuffinen_US
dc.subjectPumpkin pureeen_US
dc.subjectSensory acceptabilityen_US
dc.subjectTexture profileen_US
dc.titlePhysical properties and consumer acceptability of basic muffin made from pumpkin puree as butter replaceren_US
dc.typeArticleen_US
dspace.entity.typePublication

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