Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder

Various types of natural fibre-rich ingredients are added into bakery-based products to improve their fibre content for health promotional purposes. However, most of these products are frequently added with imported dietary fibre ingredients. The aim of this study was to develop bakery products inco...

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Main Authors:	Anis Jauharah, M.Z., Wan Rosli, W.I., Robert, S. Daniel
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2014
Online Access:	http://journalarticle.ukm.my/6814/ http://journalarticle.ukm.my/6814/ http://journalarticle.ukm.my/6814/1/06_M.Z._Anis_Jauharah.pdf

id	ukm-6814
recordtype	eprints
spelling	ukm-68142016-12-14T06:42:16Z http://journalarticle.ukm.my/6814/ Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder Anis Jauharah, M.Z. Wan Rosli, W.I. Robert, S. Daniel Various types of natural fibre-rich ingredients are added into bakery-based products to improve their fibre content for health promotional purposes. However, most of these products are frequently added with imported dietary fibre ingredients. The aim of this study was to develop bakery products incorporated with young corn powder (YCP) and to evaluate the effects on physicochemical properties and sensory acceptabilities. Dried young corn was used to substitute wheat flour in biscuit and muffin formulations at different levels (0, 10, 20 and 30%). The effects of YCP incorporation on proximate compositions, physical characteristics, texture profile and sensory evaluation of both bakery products were investigated. The present results showed that YCP had significantly increased protein and total dietary fibre contents of both biscuit and muffin. Hardness attribute of both products increased in line with the level of YCP addition. Interestingly, biscuit and muffin containing 10% YCP received better score than the control and other formulations for most of the sensorial attributes judged. In conclusion, YCP can be potentially be used as an alternative functional ingredient for partial replacement of wheat flour in formulating biscuit and muffin because of its ability to improve the nutritional quality without jeopardizing sensorial palatability. Universiti Kebangsaan Malaysia 2014-01 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/6814/1/06_M.Z._Anis_Jauharah.pdf Anis Jauharah, M.Z. and Wan Rosli, W.I. and Robert, S. Daniel (2014) Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder. Sains Malaysiana, 43 (1). pp. 45-52. ISSN 0126-6039 http://www.ukm.my/jsm/
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Various types of natural fibre-rich ingredients are added into bakery-based products to improve their fibre content for health promotional purposes. However, most of these products are frequently added with imported dietary fibre ingredients. The aim of this study was to develop bakery products incorporated with young corn powder (YCP) and to evaluate the effects on physicochemical properties and sensory acceptabilities. Dried young corn was used to substitute wheat flour in biscuit and muffin formulations at different levels (0, 10, 20 and 30%). The effects of YCP incorporation on proximate compositions, physical characteristics, texture profile and sensory evaluation of both bakery products were investigated. The present results showed that YCP had significantly increased protein and total dietary fibre contents of both biscuit and muffin. Hardness attribute of both products increased in line with the level of YCP addition. Interestingly, biscuit and muffin containing 10% YCP received better score than the control and other formulations for most of the sensorial attributes judged. In conclusion, YCP can be potentially be used as an alternative functional ingredient for partial replacement of wheat flour in formulating biscuit and muffin because of its ability to improve the nutritional quality without jeopardizing sensorial palatability.
format	Article
author	Anis Jauharah, M.Z. Wan Rosli, W.I. Robert, S. Daniel
spellingShingle	Anis Jauharah, M.Z. Wan Rosli, W.I. Robert, S. Daniel Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder
author_facet	Anis Jauharah, M.Z. Wan Rosli, W.I. Robert, S. Daniel
author_sort	Anis Jauharah, M.Z.
title	Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder
title_short	Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder
title_full	Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder
title_fullStr	Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder
title_full_unstemmed	Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder
title_sort	physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder
publisher	Universiti Kebangsaan Malaysia
publishDate	2014
url	http://journalarticle.ukm.my/6814/ http://journalarticle.ukm.my/6814/ http://journalarticle.ukm.my/6814/1/06_M.Z._Anis_Jauharah.pdf
first_indexed	2023-09-18T19:47:58Z
last_indexed	2023-09-18T19:47:58Z
_version_	1777406027655806976

Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder

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