Sensory evaluation, physicochemical properties and expected glycaemic index of muffin incorporated with wheat flour and pumpkin (Cucurbita moschata) flour.
Background and Aims : This study aims to develop the doughnuts that incorporated with different formulated percentages and types of sweet potato flour. Sweet potato flour (SPF) contains less amount of protein but rich in dietary fiber content and carbohydrate, so a successful combination with whea...
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| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/2492/1/FH03-FSK-19-31291.pdf http://eprints.unisza.edu.my/2492/2/FH03-FSK-19-31290.pdf http://eprints.unisza.edu.my/2492/ |
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| Summary: | Background and Aims : This study aims to develop the doughnuts that incorporated with different
formulated percentages and types of sweet potato flour. Sweet potato flour (SPF) contains less amount of
protein but rich in dietary fiber content and carbohydrate, so a successful combination with wheat flour for
doughnut production would be nutritionally advantageous. Materials and Methods : In this experiment,
sweet potato flour was incorporated in the formulation wheat flour (ratio of 10%, 30%, and 50%)
respectively. These samples were then subjected to sensory evaluation prior to be proceeded with
physical and chemical analyses. The physical and chemical analyses were determined using the
standard methods. The predicted glycaemic index analysis was also evaluated for the respective
formulations. Results : On the basis of sensory evaluation, 30% white SPF doughnut had scored the
highest mean for overall acceptability. For the physical analysis, it was found that the volume, specific
volume, firmness, and chroma decreased as the percentage of SPF increased. Besides, the lower
volume was preferable by the respondents. It was also noted that in term of nutritional value, 30% white
SPF doughnuts is the most acceptable as it contains higher fiber as compared to others. However, it
contains higher fat percentage which may be caused by the cooking method. Moreover, incorporation of
30% SPF contributes to the lowest GI as it reduced the GI for up to 32% as compared to the control
doughnut. Conclusion : In conclusion, it was speculated that SPF is a promising potential resource in
alleviating the problem of escalating price of wheat in order to use in bakery products at optimum level of
substitution. On top of that, the consumption of food with low glycemic index value is associated with
better health outcome. Further analysis on method of cooking, storage, and product developments using
SPF should be done in order to optimize the usage of sweet potato and prevent the food wasting. |
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