Bajraktari, Fatime and Stamatovska, Viktorija and Nakov, Gjore and Lukinac, Jasmina and Kalevska, Tatjana and Nikolovska Nedelkoska, Daniela (2024) Sensory characteristics of muffins enriched with carrot and beetroot by-product. Journal of Hygienic Engineering and Design, 47. pp. 11-19. ISSN 1857- 8489
Full text not available from this repository.Abstract
Sensory characteristics significantly impact the quality of food products, and conducting sensory analysis is crucial in evaluating consumer acceptability. Therefore, this study aimed to investigate the sensory characteristics of muffins enriched with by-product flours (specifically carrot and beetroot pomace flour).
Five types of muffins were produced: control muffins (100% wheat flour), and muffins in which 10% and 20% of the wheat flour was substituted with carrot pomace flour, and 10% and 20% with beetroot pomace flour. The raw materials used in muffin production included white wheat flour, carrot and beetroot pomace flour, sugar, margarine, sunflower oil, milk, eggs, and baking
powder. The muffin production process included measuring the raw materials according to specified recipes, homogenizing the ingredients, pouring the mixture into paper molds, baking (180 0C; 20 minutes), cooling to room temperature, and packaging. Sensory analysis was conducted using a hedonic scale ranging from 1 to 9 to evaluate individual criteria (color, shape,
texture, smell, taste), and the overall acceptability of the muffins. The results were analyzed and statistically processed using Microsoft Office Excel and the statistical package XLSTAT 2017. The analysis of variance (ANOVA) with Fisher’s least significant difference test was applied to indicate a significant difference at a 95% confidence level between the obtained results for
the overall acceptability of the samples.
Of all the muffins produced, the muffins with 10% beetroot pomace flour were rated with the highest average color rating (8.20 points). In terms of shape and texture, muffins with 20% beetroot pomace flour were rated with the highest average score (8.53 and 8.20 points, respectively). Control muffins scored the best in terms of smell and taste (8.23 and 8.37,
respectively). In terms of overall acceptability, the muffins with 10% beetroot pomace flour were rated the best (8.30 points). The muffins produced were not statistically different in terms of overall acceptability (p > 0.05).
From the conducted sensory analysis, it was established that the replacement of wheat flour with carrot and beetroot pomace flour in the amounts of 10% and 20% does not significantly affect the sensory characteristics of the muffins.
Key words: Sensory analysis, Muffins, Carrot pomace, Beetroot pomace.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Prof. d-r. Viktorija Stamatovska |
| Date Deposited: | 05 Aug 2024 11:28 |
| Last Modified: | 05 Aug 2024 11:28 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/10128 |
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