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

Siti Faridah Mohd. Amin and Hasmadi Mamat and Lee, Jau-Shya and Nurul Syuhada Roslan (2014) Physicochemical and organoleptic evaluation of muffin partially substituted with roselle calyces (Hibiscus sabdariffa. L) powder. Borneo Science, 35. pp. 10-17. ISSN 1394-4339 (P-ISSN) , 2231-9085 (E-ISSN)

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Abstract

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) and proximate analysis showed significant difference (p<0.05) between control and muffin substituted with RCP. Increasing the level of substitution from 5% to 20% of RCP significantly (p<0.05) increased the ash and crude fiber content in muffin samples. Sensory evaluation results indicated that muffin with 10% substitution of RCP was rated the most acceptable.

Item Type:	Article
Keyword:	Muffin , Roselle calyces powder , Loaf volume , Oven spring , Crude fibre
Subjects:	T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SAFRUDIN BIN DARUN -
Date Deposited:	22 Jul 2021 16:42
Last Modified:	22 Jul 2021 16:42
URI:	https://eprints.ums.edu.my/id/eprint/30045

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