Physicochemical and organoleptic evaluation of muffin partially substituted with roselle calyces (Hibiscus sabdariffa. L) powder

The effect of substitution of wheat flour with 0%, 5%, 10%, 15% and 20% roselle calyces powder (RCP) on the physicochemical and sensory characteristics of muffin was studied. Roselle calyces powder was produced by using spray drying. The physical (weight, loaf volume, specific volume and oven spring...

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Bibliographic Details

Main Authors:	Siti Faridah Mohd. Amin, Hasmadi Mamat, Lee, Jau-Shya, Nurul Syuhada Roslan
Format:	Article
Language:	en en
Published:	Universiti Malaysia Sabah 2014
Subjects:	TX341-641 Nutrition. Foods and food supply
Online Access:	https://eprints.ums.edu.my/id/eprint/30045/1/Physicochemical%20and%20organoleptic%20evaluation%20of%20muffin%20partially%20substituted%20with%20roselle%20calyces%20%28Hibiscus%20sabdariffa.%20L%29%20powder%20FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/30045/2/Physicochemical%20and%20organoleptic%20evaluation%20of%20muffin%20partially%20substituted%20with%20roselle%20calyces%20%28Hibiscus%20sabdariffa.%20L%29%20powder%20ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/30045/ http://borneoscience.ums.edu.my/wp-content/uploads/2016/03/PHYSICOCHEMICAL-AND-ORGANOLEPTIC-EVALUATION-OF-MUFFIN-PARTIALLY-SUBSTITUTED-WITH-ROSELLE-CALYCES-Hibiscus-sabdariffa.-L-POWDER.pdf
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