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Physicochemical
and Sensorial Evaluation of Biscuit and Muffin Incorporated with
Young
Corn Powder
(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
Diserahkan: 14 Ogos 2012/Diterima: 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
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*Corresponding author; email: wrosli@kck.usm.my
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