 |
 |
 |
 |
 |
 |
Sains Malaysiana 43(1)(2014): 45–52
Physicochemical and Sensorial Evaluation of Biscuit and Muffin Incorporated with
(Penilaian Fizikokimia dan Sensori Biskut dan Mufin yang Ditambah
Serbuk Jagung Muda)
M.Z. ANIS JAUHARAH, W.I. WAN ROSLI*
& S. DANIEL ROBERT
School of Health Sciences, Universiti Sains
Malaysia, Health Campus, 16150, Kubang Kerian, Kelantan, Malaysia
Received: 14 August 2012/Accepted: 9 April 2013
ABSTRACT
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.
Keywords: Biscuit; muffin; nutritional composition; sensory
evaluation; young corn powder
ABSTRAK
Pelbagai jenis ramuan yang kaya serat secara semula jadi ditambah
ke dalam produk makanan berasaskan bakeri untuk meningkatkan kandungan serat
dan untuk tujuan promosi kesihatan. Walau bagaimanapun, kebanyakan produk
makanan ini kerap kali ditambah dengan sumber ramuan serat yang diimport.
Tujuan kajian ini dijalankan adalah untuk membangunkan produk bakeri dengan
menambah serbuk jagung muda (YCP) dan menilai kesannya ke
atas sifat fizikokimia dan penerimaan sensori. Jagung muda segar dikeringkan,
disediakan sebagai serbuk dan digunakan pada tahap yang berbeza (0, 10, 20 dan
30%) sebagai menggantikan tepung gandum dalam formulasi biskut dan mufin. Kesan
penambahan YCP ke atas komposisi proksimat, sifat fizikal, profil
tekstur dan penilaian sensori telah dikaji. Keputusan kajian mendapati
kandungan protein dan jumlah serat dietari bertambah secara ketara. Kedua-dua
produk didapati bertambah keras apabila lebih banyak YCP dimasukkan.
Biskut dan mufin berformulasi 10% memperoleh skor yang lebih baik berbanding
kawalan dan formulasi lain yang lebih tinggi kandungan YCP.
Kesimpulannya, penambahan YCP didapati sesuai untuk proses
pembuatan produk bakeri dan penggayaan nutrien disebabkan potensinya untuk
digunakan sebagai pengganti separa kepada tepung gandum serta sebagai ramuan
terfungsi dalam formulasi biskut dan mufin kerana keupayaannya untuk menambah
baik kandungan nutrisi tanpa menjejaskan kesedapan.
Kata kunci: Biskut; komposisi pemakanan; mufin;
penilaian deria; serbuk jagung muda
REFERENCES
Aleem Zaker, M.D., Genitha, T.R. & Hashmi,
S.I. 2012. Effects of defatted soy flour incorporation on physical, sensorial
and nutritional properties of biscuits. Journal of Food Processing
Technology 3: 1-4.
Aminah, A. 2000. Panduan Makmal Penilaian
Sensori. Bangi: Penerbit UKM.
Anitha, G. & Rajyalakshmi, P. 2005. Baby corn (Zea mays L.):
Physico-chemical characteristics and use in product development. Journal of
Food Science and Technology 42: 234-238.
Anonymous. 2011. Baby Corn. CV Karya Tani
Muda Kumpulan Inovasi & Teknologi Blog. Accessed July 23, 2012. http://
karya-tani.blogspot.com/2011/09/baby-corn.html.
AOAC. 1996. Official Method of Analysis of
the Association of Official Analytical Chemists. Arlington, Virginia: AOAC
International.
Baixauli, R., Salvador, A. & Fiszman, S.M.
2008. Textural and colour changes during storage and sensory shelf life of
muffins containing resistant starch. European Food Research and Technology 226:
523-530.
Baking Industry Research Trust. 2010. BIRT
Defining Biscuits (& Cookies) Information Sheet. New Zealand: New Zealand
Association of Bakers.
Cauvain, S.P. & Young, L.S. 2007. The
Nature of Baked Product Structure. Oxford, England: Blackwell Publishing.
Chang, M.C. & Morris, W.C. 1990. Effect of
heat treatments on chemical analysis of dietary fibre. Journal of Food Science 55: 1647-1650.
Chutkaew, C. & Paroda, R.S. 1994. Baby
Corn Production in Thailand: A Success Story. Bangkok, Thailand:
Asia-Pacific Association of Agricultural Research Innovation Publication.
Eissa, H.A., Hussein, A.S. & Mostafa, B.E.
2007. Rheological properties and quality evaluation of Egyptian balady bread
and biscuits supplemented with flours of ungerminated and germinated legume
seeds or mushroom. Polish Journal of Food and Nutrition Sciences 57:
487-496.
Figoni, P.I. 2011. How Baking Works:
Exploring the Fundamentals of Baking Science. Hoboken, New Jersey: John
Wiley & Sons, Inc.
Gaines, C.S. 1991. Instrumental measurement of
hardness of cookies and crackers. Cereal Foods World 36: 989-996.
Gore, H.C. & Mangels, C.E. 1921. The
relation of moisture content to the deterioration of raw-dried vegetables upon
common storage. Journal of Industrial & Engineering Chemistry 13:
523-524.
Grigelmo-Miguel, N., Carreras-Boladeras, E.
& Martín-Belloso, O. 1999. Development of high-fruit-dietary-fibre muffins. European Food Research and Technology 210: 123-128.
Hallauer, A.R. 2001. Specialty Corns.
Boca Raton, Florida: CRC Press.
Hodge, D.G. 1986. Fat in baked products. Nutrition
Bulletin 11: 153-165.
Hooda, S. & Kawatra, A. 2011. Effect of
frozen storage on nutritional composition of baby corn. Nutrition & Food
Science 42: 5-11.
Hussein, A.M.S., Amal, S.A., Amany, M.H., Abeer,
A.A. & Gamal, H.R. 2011. Physiochemical sensory and nutritional properties
of corn-fenugreek flour composite biscuits. Australian Journal of Basic and
Applied Sciences 5: 84-95.
Kissel, L.T. & Prentice, N. 1979. Protein and
fibre enrichment of cookie flour with Brewer's spelt gains. Cereal
Chemistry 56: 261-266. McClements, D.J. 2003. Analysis of Food
Products. Accessed July 26, 2012. http://people.umass.
edu/~mcclemen/581Ash&Minerals.html.
Mishra, N. & Chandra, R. 2012. Development
of functional biscuit from soy flour & rice bran. International Journal
of Agricultural and Food Science 2: 14-20.
Norimah, A.K., Safiah, M., Jamal, K., Siti
Haslinda., Zuhaida, H., Rohida, S., Fatimah, S., Siti Norazlin., Poh, B.K.,
Kandiah, M., Zalilah, M.S., Wan Manan, W.M., Fatimah, S. & Azmi, M.Y. 2008.
Food Consumption Patterns: Findings from the Malaysian Adult Nutrition Survey
(MANS). Malaysian Journal of Nutrition 14(1): 25-39.
Pons, M. & Fiszman, S.M. 1996. Instrumental
texture profile analysis with particular reference to gelled systems. Journal
of Texture Studies 27: 597-624.
Saha, S., Gupta, A., Singh, S.R.K., Bharti, N., Singh,
K.P., Mahajan, V. & Gupta, H.S. 2011. Compositional and varietal influence
of finger millet flour on rheological properties of dough and quality of
biscuit. LWT - Food Science and Technology 44: 616-621.
Sanz, T., Salvador, A., Baixauli, R. & Fiszman,
S. 2009. Evaluation of four types of resistant starch in muffins. II. effects
in texture, colour and consumer response. European Food Research and
Technology 229: 197-204.
Serrem, C.A., de Kock, H.L. & Taylor, J.R.N.
2011. Nutritional quality, sensory quality and consumer acceptability of
sorghum and bread wheat biscuits fortified with defatted soy flour. International
Journal of Food Science & Technology 46: 74-83.
Sharma, S., Gupta, J.P., Nagi, H.P.S. &
Kumar, R. 2012. Effect of incorporation of corn byproducts on quality of baked
and extruded products from wheat flour and semolina. Journal of Food Science
and Technology 49(5): 580-586.
Southgate, D.A.T. 1991. Determination of Food
Carbohydrates. London: Elsevier Applied Science.
Tiwari, B.K., Brennan, C.S., Jaganmohan, R.,
Surabi, A. & Alagusundaram, K. 2011. Utilisation of pigeon pea (Cajanus
cajan L) byproducts in biscuit manufacture. LWT - Food Science and
Technology 44: 1533-1537.
Uchoa, A., Correia da Costa, J., Maia, G.,
Meira, T., Sousa, P. & Montenegro, B.I. 2009. Formulation and
physicochemical and sensorial evaluation of biscuit-type cookies supplemented
with fruit powders. Plant Foods for Human Nutrition (Formerly Qualitas
Plantarum) 64: 153-159.
Vasantha Rupasinghe, H.P. Wang, L., Huber, G.M.
& Pitts, N.L. 2008. Effect of baking on dietary fibre and phenolics of
muffins incorporated with apple skin powder. Food Chemistry 107(3):
1217-1224.
Wan Rosli, W.I. & Che Anis, J. 2012. The
potential of Zea mays ears and it extracts as an alternative food
nutritive ingredients. APCBEE Procedia 2: 141-147.
Yee, S.C. & Noraziah, A.A. 2009. Chemical
and physical properties of muffin prepared from different levels of mango (Mangifera
indica) variety chokanan pulp flour. Working Paper. Malaysia: Universiti
Sains Malaysia.
Yodpet, C. 1979. Studies on sweet corn as
potential young cob corn (Zea mays L.). PhD thesis, University of
Philippines (unpublished).
*Corresponding author; email: wrosli@kck.usm.my
|
|||
|
