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Physicochemical Properties and Sensory Evaluations of Muffin Supplemented with Immature Melon Manis Terengganu (MMT) Flour
Norsyasya Sharia, Nurshahirah Norazama, Noroul Asyikeen Zulkiflia*
a Department of Food Technology, Faculty of Bioresources and Food Industry (FBIM), Universiti Sultan Zainal Abidin (UniSZA), Besut Campus, 22200 Besut, Terengganu
*Corresponding author: [email protected] Received: 23/08/2023, Accepted: 27/12/2023, Available Online: 28/12/2023
ABSTRACT
Immature Melon Manis Terengganu (MMT) is considered good for the production of flour because it has a long shelf-life and it is stable in physical and chemical characteristics. Since the immature MMT was removed and not fully utilized, these issues cause farmers to suffer the significant losses. This study evaluated the physicochemical properties and sensory properties of the muffins supplemented with different levels of immature MMT flour. MMT was processed into flour by using a method of a drying process at 60°C using a cabinet dryer for 6 hours. Four muffins’ formulations were prepared with immature MMT flour: 0% as a control (MMTF0), 10% (MMTF10), 20% (MMTF20) and 30% (MMTF30). Proximate values show that increasing the percentage of immature MMT flour in the muffin formulation resulted in an increase in the moisture content (20.26% to 24.32%), ash (1.78% to 2.44%) and fat (12.59 to 6.20%). However, increasing the percentage of immature MMT flour decreased the composition of protein (10.40% to 10%) and carbohydrate (76.2% to 72.35%). Next, the addition of immature MMT flour considerably reduced the values of hardness, chewiness, gumminess and springiness of the muffins. Sensory evaluation was done using hedonic test which involved seven attributes; colour, odour, texture, taste, moistness, aftertaste and overall acceptability. Furthermore, this study revealed that MMTF0 is the most acceptable sample, followed by sample MMTF10 which score was not significantly different from the former. In summary, MMTF10 was the best formulation in terms of its proximate value, physicochemical characteristics and sensory analysis.
Keywords: Melon Manis Terengganu (MMT), Drying, Physiochemical, Nutritional properties, Sensory characteristics
INTRODUCTION
In Malaysia, there is a melon variety called Melon Manis Terengganu (MMT) (Cucumis melo). MMT contained bioactive compounds with associated biological activities such as antidiabetic, antioxidant, anti-inflammatory, analgesic, anti-bacterial, anti-ulcer and anti-angiogenic activities (Qian et al., 2019). Even when collected, handled and kept in ideal condition, the fruit's quality only lasts for about two weeks after it is picked (Muhamad & Basri,
JOURNAL OF AGROBIOTECHNOLOGY 2023, VOL 14(2):148-159 e-ISSN:2180-1983
http://dx.doi.org/10.37231/jab.2023.14.2.344
https://journal.unisza.edu.my/agrobiotechnology/index.php/agrobiotechnology/index
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2019). Due to the strong demand, efficient production techniques were used to provide fruits of exceptional quality through trimming of the immature fruits thus eliminating growth competition. Therefore, growing MMT fruits will also result in an increase in immature fruits as trash, which endangers the ecosystem if not properly controlled and handled (Qian et al., 2019). So, the use of immature MMT should be explored more.
Children commonly eat muffins as ready-to-eat snacks. Wheat flour is typically used to make the muffin. They are similar with the cupcake, however they are typically less sweet and do not have frosting. Muffins are frequently consumed for breakfast, but they can also be served at other meals or with tea (Sathiya Mala et al., 2018). However, no research has yet been conducted on the proximate analysis of immature Melon Manis Terengganu peel powder and its integration on the physicochemical and sensory aspects of muffins. Therefore, there hasn't been any research on creating shelf-stable meals from the immature Manis Terengganu melon fruits in order to produce Melon Manis Terengganu flour (MMTF). The purpose of this study is to determine whether the physical, chemical, and sensory qualities of muffins may be impacted by the addition of MMTF to the batter.
MATERIALS AND METHODS Materials
A 20 kg of unripe MMT were collected from Ladang Tanaman Manis Terengganu, Alur Lintang, Besut before conducting the experiment. The wastes (unripe fruits) were carefully chosen by measuring the brix (Brix° 4.5- 5). The fruits were chilled in order to maintain its physical and nutritional properties. Basic ingredients for muffin making including self-rising flour, baking powder, vegetable oil, margarine, castor sugar, eggs, milk and vanilla essence were purchased from a shop in Jerteh, Terengganu.
Preparation of Immature Melon Manis Terengganu Flour
The immature MMT fruits were initially washed under running water. The skin of the fruits was peeled using a peeler and the flesh cut into small slices (2 mm). To stop the browning reaction, the flesh pieces were submerged in 0.2% sodium metabisulphite for 15 minutes. The melon slices then were dried at 60°C in a cabinet dryer until constant weights were achieved and moisture content achieved 7%. Using a blender (Panasonic, 300W Blender, Malaysia), the dried immature MMT slices were blended until it turned into a powder. Finally, the flour was sieved using 250 μm mesh sieve shaker with amplitude 4Hz to uniform flour size and remove debris. The flour was then kept at room temperature in an airtight container for further analyses. The percentage yield of immature MMT flour (MMTF) was obtained by using Equation 1.
Percentage yield of MMTF = Total MMTF used (%)
100 x total weight flour
(Equation 1)
Formulation for Muffin
Four formulations of muffin were prepared. The percentage of immature MMTF used in this study was 0% for control, 10%, 20% and 30%. The weight of immature MMTF used in the formulation was based Equation 2.
Weight of MMTF = Total MMT (%) 100 x total weight flour
(Equation 2)
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The formulations of muffin based on the four different percentages of immature MMTF are shown in Table 1.
Table 1. Formulations of muffin based on the different percentages of immature MMT flour
Source: Hari Purnomo et al. (2012) with slightly modification. Notes: Melon Manis Terengganu Flour (MMTF).
Immature MMTF was substituted to all-purpose flour in the following ratios: 0:100, 10:90, 20:80, and 30:70, respectively. This produced three formulations of composite flours and one for the control. Muffins made with 100% all-purpose flour was represented by MMTF0 which is control, those made with 90% all-purpose flour and 10% immature MMTF was represented as MTF10, those made with 80% all-purpose flour and 20%
immature MMTF was represented as MMTF20, and those made with 70% all-purpose flour and 30% immature MMTF was represented as MTF30.
Preparation of Muffin
The oven was pre-heated before baking the muffin. The dry ingredients such as flour, castor sugar, salt, baking soda and baking powder was mixed together in the bowl. Meanwhile, the egg was beaten using a hand mixer for 5 minutes until fluffy. After that, milk and MMT powder were mixed together in the bowl with the beaten egg and added with vanilla essence. Lastly, all ingredients were mix together manually using a spatula to form a muffin batter. The batter was then poured into muffin cups, each was filled with 10 g of the muffin batter. The muffins were baked in the oven at 180°C for 15 minutes. For the test of muffin that contained Melon Manis Terengganu flour MMTF, the same recipe was used but varies in the percentage of Melon Manis Terengganu flour (MMTF) which are 10% of MMTF (MMTF10), 20% of MMTF (MMTF20) and 30% of MMTF (MMTF30). The Melon Manis Terengganu flour (MMTF) was added into the ingredients, mixed and baked.
After bake, the muffins were leaved to cool for about 20 minutes before undergo further analysis. The changes of quality of muffin were observed based on the parameters needed.
Proximate Analysis of Muffin with Immature MMT Flour
Proximate analysis process was done in accordance to the standard method (AOAC, 2006). There were 5 types of analysis which is for all of the samples. Analysis was made on its moisture content, crude protein, ash content, protein and carbohydrate analysis.
Ingredients Formulation
MMTF0 MMTF10 MMTF20 MMTF30
All-purpose flour 100 90 80 70
MMTF 0 10 20 30
Full cream milk 70 70 70 70
Castor Sugar 50 50 50 50
Vegetable oil 40 40 40 40
Egg 30 30 30 30
Vanilla Essence 2.5 2.5 2.5 2.5
Salt 1.5 1.5 1.5 1.5
Baking Soda 2 2 2 2
Baking Powder 2 2 2 2
151 Moisture Content
Moisture content was calculated according to the Equation 3 based on standard method of AOAC (2006).
Moisture (%) = W2 − W3
W2 − W1 X 100
(Equation 3) Where,
W1 = Weight of crucible (g)
W2 = Weight of crucible + weight of wet sample (g) W3 = Weight of crucible + weight of dried sample (g) Crude Protein
For crude protein, the Kjeldahl technique was used to determine the crude protein content of the samples and percentage of crude protein in samples was calculated according to Equation 4 and 5 based on the standard method of AOAC (2006).
Nitrogen (%) = A x (T − B) x 14.007
Weight of sample (g) X 100
(Equation 4) Crude protein (%) = % N X F
(Equation 5) Where,
T= Volume acid for sample B = Volume acid for blank A = Normality of HCL F = Protein Factor, 6.25 Ash Content
Ash content was calculated according to the Equation 6 based on standard method of AOAC (2006) Ash (%) = W3 − W1
W2 X 100
(Equation 6) Where,
W1 = Weight of crucible (g) W2 = Weight of sample (g) W3 = Weight of crucible + ash (g) Fat Analysis
Crude lipid content was determined using Soxhlet method and percentage of crude lipid in samples was calculated according to the Equation 7 based on standard method of AOAC (2006).
Fat (%) = W3 − W2
W1 X 100
(Equation 7)
152 Where,
W1 = Weight of sample (g) W2 = Weight of extraction cup (g)
W3 = Weight of dried extraction cup + fat (g) Carbohydrate Analysis
Percentage of carbohydrates in the sample was determined by subtracting 100% with percentage of protein, fat, ash content and moisture based on Equation 8.
Carbohydrate (%) = 100 − (% protein + %fat + % ash + % moisture)
(Equation 8)
Physicochemical Characteristics of Muffin with Immature MMT Flour pH
pH of muffin supplemented with MMTF was determined by using the Thermo Scientific pH meter (Lab- Environ Instruments Sdn. Bhd., Malaysia). Firstly, pH meter was calibrated with the buffer pH 4 and pH 7.
After the mixture of batter was done mixing, a small quantity of the sample was collected in the small beaker.
The batter then was mixed with the distilled water in the ratio 1:1 where 3 g of batter with 3ml of distilled water.
The pH meter electrode was immersed directly in the batter mixture. The pH meter reading was recorded triplicate.
Specific Volume
The determination of muffin volume was performed by the rape seed replacement method after the muffin was cooled to the room temperature. The final muffin volume was determined as the amount rape bean displaced (mL) by the muffin in the container. Next the muffin was weighted using an electronic balance (model TX3202L, Shimadzu, Shimadzu Crop). The specific volume (mL/g) of the muffin was determined by using Equation 9.
Specific volume (mL/g) = Volume of muffin (mL) Weight of muffin (g)
(Equation 9) Colour Analysis
The colour of muffins in this study was measured by using Chroma Meter CR-400 (Konica Minolta, Japan). The Chroma Meter was calibrated prior analysis by placing the tip of measuring head flat against the white surface of the Konica Minolta calibration plate. Instrumental colour data was expressed as L, a*, b* coordinates, which define colour in a three-dimensional space: L (dark - light), a* (redness - green) and b* (yellowness - blueness).
Texture Profile Analysis
Texture profile analysis (TPA) of muffins was performed according to Tess et al. (2015) by using TA.XT Plus Analyzer (Stable Micro Systems, Surrey, UK). The instrument was equipped with 30 kg load cell and calibrated to a force sensitivity of 1 gram. The test was performed on cubes (2.5 cm side) that was took from the centre of the cupcake. The test speed is 5 mm/s at 75% of the original height; the post-test speed is 5 mm/s and there is a 5 s interval between the two compression cycles. A trigger force of 5 g was selected. The compression of 75% was performed with a 36 mm diameter aluminium cylinder probe and the cubes was compressed twice.
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The TPA primary parameters hardness, springiness and gumminess and the secondary texture parameter chewiness was calculated from the curves.
Viscosity of Muffin Batter
For viscosity, the batter was kept in the small beaker for testing. The viscometer was used to determine the viscosity of muffin batter. The viscometer that was used is Brookfield DV-II+ Pro Viscometer (Brookfield Engineering Laboratories, Inc., Middleboro, MA, USA). The spindle speed was set to 10 rpm and LV spindle number 4 was used for all the experiments (Bhaduri, 2013). The experiment was run at room temperature (26.5°C). The spindle was immersed in the battered for a few minutes until the reading record in the constant range readings. The reading of viscosity was measured by unit centipoise (cP).
Sensory Evaluation
For sensory evaluation, the analysis was conducted in individual booths at Sensory Laboratory in the Besut Campus of. It involved 30 untrained panellists who were asked to evaluate the muffins supplemented with varying percentage of immature MMTF. Hedonic test was carried out for all formulations of muffin to evaluate seven different sensory attributes, which are colour, odour, texture, taste, moistness, after taste and overall acceptability.
Muffin samples were sliced into two cuts and coded by three-digit random number to prevent bias. The panellists received a tray with each coded sample on a white plate, a cup of water and a sheet of questionnaire.
Samples were assessed using a 7-point hedonic scale as follows: 1= dislike very much; 2= dislike moderately;
3= dislike slightly; 4= neither like nor dislike; 5= like slightly; 6= like moderately; 7= like very much.
Statistical Analysis
In this study, statistical analyses of all data were carried out using SPSS for Window version 27. One way analysis of variance (ANOVA) was applied to determine the differences between the sample where p<0.05 indicated a significant difference.
RESULTS AND DISCUSSION
Proximate Composition of Muffin with Immature MMT Flour
The moisture content of the muffin ranges between 20.26% and 24.32% where the sample with the highest amount of MMTF (MMTF30) presented the highest moisture content. All formulations recorded significantly different (p<0.05) moisture content between them. This finding is supported by Mamat et al. (2018) whereby the moisture content of muffin incorporated with seaweed composite flour also increased with increasing percentage of seaweed powder. Table 2 shows the proximate composition for different formulation of muffin with immature MMTF.
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Table 2. Proximate composition of muffin supplemented MMTF.
Values are presented as mean ± standard deviation of three replications. (a-d): Significant different (p<0.05) among formulation in a row.
Ash content is an indicator of the presence of minerals in flour (Amiza et al., 2022). Table 2 shows the ash content of the muffin supplemented with different percentage of immature MMFT and it is ranging from 1.78%
to 2.44%. It shows there have a significant difference between all of them. Since muffin supplemented with MMFT has higher ash content than control muffin, higher percentage of MMTF would increase the ash content in the muffin and the highest ash is muffin is MMTF30 (2.44%). According to Ohene- Asah et al. (2019), the increase in the ash content could make the product a good source of minerals.
However, the protein composition for the muffin formulation that is supplemented with MMFT showed significantly (p<0.05) lower values than the control (MMTF0) muffin. The crude protein value for the MMTF0, MMTF10, MMTF20 and MMTF30 was 6.51%, 6.33%, 6.27% and 5.78% respectively. This is as a result of the increasing protein content (10–14%) in commercialized wheat flour. Bread made with MMFT has been losing protein since wheat flour has a higher protein content (10.40%) than MMFT. Furthermore, the decrease protein of the muffin could be due the lower protein in the MMFT. Typically, protein content ranges from 9.50 to 11.50% in all-purpose wheat flour (Jauharah et al; 2014).
Fat content shown the increase value with the increasing of Melon Manis Terengganu (MMT) flour. The value was increased with the increasing of Melon Manis Terengganu (MMT) flour ranging from 12.59% to 16.50%.
Thus, it shown that there have no significant different (p<0.05) between control and MMTF10. Corta et al.
(2018) showed similar results regarding fat content, indicating that bread with 30% pumpkin seed flour had a considerably higher fat content (7.72–9.39%) compared to the control group (6.17%).
According to Table 2, the samples of carbohydrate content in muffin ranged from 59.16% to 50.54%. Table 4 shows that the amount of carbohydrates reduced when more MMTF was incorporated, and there was a significant difference (p<0.05) between them. According to Amiza et al. (2022), significant increase in moisture and ash content (p<0.05) also contributes for the significant (p<0.05) decrease value of the total carbohydrate.
Physicochemical Characteristics of Muffin with Immature MMT Flour
Immature MMTF obtained from different percentage inclusion presented significant differences in the specific volume, viscosity, texture and colour. Based on Table 5, specific volume shows the decreasing value with an increasing percentage of Melon Manis Terengganu (MMT) flour. It is due to the lower protein content in muffin product lead to the decreasing value of specific volume. According to Ukpabi (2010), the lower specific volume of yam bread samples may be explained by the fact that they lacked of the gluten protein, which the main roles of gluten protein is to make sure the dough of wheat bread. The control formulation of muffin (MMTF0) exhibited the greatest specific volume. There were no significant differences (p<0.05) between MMTF10 and MMTF20. Similar findings were reported by Sudha et al. (2007), who found that increasing the use of apple pomace powder in place of wheat flour while making cakes resulted in a reduction in cake volume. In addition, the temperature and baking time also affect the volume and specific volume of the loaf (Amiza et al., 2022).
Composition (%) Sample
MMTF0 MMTF10 MMTF20 MMTF30
Moisture Content 20.26 ± 0.71d 21.46 ± 0.11c 23.00 ± 0.17b 24.32 ± 0.86a
Ash 1.78 ± 0.003d 1.97 ± 0.12c 2.23 ± 0.01b 2.44 ± 0.02a
Protein 6.51 ± 0.03c 6.33 ± 0.02b 6.27 ± 0.01b 5.78 ± 0.20a
Fat 12.59 ± 0.20c 13.59 ± 0.19c 15.73 ± 0.2b 16.20 ± 0.02a
Carbohydrate 59.16 ± 0.97a 56.48 ± 0.22b 52.42 ± 0.36c 50.54 ± 0.48d
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Table 3. Physical analysis of muffin supplemented with Melon Manis Terengganu (MMT) flour
Values are presented as mean ± standard deviation of three replications. (a-d): Significant different (p<0.05) among formulation formulations in a row.
Since water works as a forming agent, sample composition has an impact on viscosity values and water content would has a significant impact as well. For the viscosity of the muffin batter, it shows the decrease value with the increasing of the muffin batter ranging from 811.80cP to 325.57cP. MMTF0 had the highest viscosity (p<0.05) batter with the value of 811.80cP. The ultimate quality of a bake is directly tied to the viscosity of the batter, making it a crucial physical characteristic (Roura et al., 2007). Consistent aeration makes a good bake.
Initial batter viscosity is intimately connected to air incorporation, retention, bubble stability and the production of convection currents during baking. In addition, the decreasing in value of viscosity of muffin batter was related to the increasing in moisture content. Similar finding was reported by Bhaduri (2013), who found that high viscosity batters are produced by wheat flours with higher water binding capacities.
The measurement for the texture profile analysis (TPA) was done to check the textural quality of the muffin.
The experimental texture profile analysis showed that the muffin incorporated with immature MMTF considerably affected the textural characteristics of the muffins, such as hardness, chewiness, gumminess and springiness. The hardness, chewiness and gumminess of samples showed decrease value (p<0.05) with an increase percentage of MMTF. According to Abdelghafor et al. (2010), springiness refers to the elastic recovery that takes place when the compressive force is withdrawn. For springiness, the control muffin displayed significantly higher value than samples MMTF10, MMTF20 and MMTF30. According to Mamat et al. (2018), this decreasing value is due to a greater batter density, lower formation of bubble nuclei and the inability to rise during baking to the presence of the hydrocolloid.
The colour appearances is an important factor for the initial acceptability of the baked products by the consumer.
Additionally, as the development of colour often takes place in the final stages of baking, it is possible to identify when baking is complete. The amount of water, pH, reducing sugars, and amino acids in the raw dough, as well as the operational conditions used during baking (such as temperature, air speed, relative humidity, and heat transfers), all affect the surface colour (Masri et al., 2014). Due to its influence on customer desire, colour seems to be a crucial component for consumers' initial acceptance of baked goods. The colour parameters of the crust and crumb of the muffin are shown in Table 4. Addition of wheat flour and the Melon Manis Terengganu (MMT) flour was affected the colour of the muffin products.
Fig. 1. Colour of crust muffin supplemented with MMT flour
Parameter Sample
MMTF0 MMTF10 MMTF20 MMTF30
Specific Volume (mL/g) 2.94 ± 0.65a 2.43 ± 0.74b 2.06 ± 0.91b 1.74 ± 0.57c Hardness (g) 1121.01 ± 3.21a 551.91 ± 0.95b 441.91± 0.60c 336.39 ± 3.07d Chewiness (g) 747.79 ± 2.23a 346.44 ± 3.42b 259.13 ± 0.94c 196.96 ± 3.31d Gumminess (g) 741.89 ± 0.80a 346.90± 0.81b 270.98 ± 0.61c 225.99 ± 2.03d Springiness (g) 1.11 ± 0.18a 0.99 ± 0.01b 0.95 ± 0.04b 0.93 ± 0.01b Viscosity (cP) 811.80 ± 0.36a 632.47 ± 0.31b 546.53 ± 0.29c 325.57 ± 0.15d
MMTF0 MMTF10 MMTF20 MMTF30
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Fig. 2. Colour of crumb muffin supplemented with MMT flour
Table 4. Colour of crust and crumb of muffin supplemented with varying percentage of MMTF
Values are presented as mean ± standard deviation of three replications. (a-c): Significant different (p<0.05) among formulation between samples.
The colour indicated that L* value for the crust is decrease with an increasing percentage of Melon Manis Terengganu (MMT) flour. Fig. 1 shows the colour of crust muffin supplemented with immature MMT flour.
The L* (lightness) values obtained was ranging from 60.96 to 55.33. However, it shows no significant different (p<0.05) between MMTF10 and MMTF20. This L* crust values in this study was quite similar decreasing trend to the muffin supplemented with mushroom powder (52.55 to 46.67) (Farooq et al., 2021). There were increasing trend observed in Table 4. for the a*(redness) of the crust colour with increasing incorporating with Melon Manis Terengganu (MMT) flour. The range of a* value obtained was 2.29 to 5.40 and there have no significant different (p<0.05) between the formulation of MMTF10 and MMTF20. The a* value of the colour of crust increase with an increasing percentage of MMT flour, similar study was also reported by Marrioti et al.
(2015) for the crust muffin added with the barley flour. Table 4. also shows the b* value of muffin crust supplemented with Melon Manis Terengganu (MMT) flour. The range of b* value obtained was 21.18 to 20.51 decreasing with an increase percentage of Melon Manis Terengganu (MMT) flour. In addition, b* value shows no significant different (p<0.05) between all the samples. A similar study was reported by Mamat et al. (2018), where the muffin supplemented with seaweed powder had no significant different between them.
Fig. 2 shows the colour of crumb muffin supplemented with MMT flour. Regarding to the muffin crumb, the incorporation of Melon Manis Terengganu (MMT) flour decreases the L*, a* and b* values. Table 4.5 shows the L* value decrease with the increase of percentage Melon Manis Terengganu flour. However, it showed there have no significant different (p<0.05) between all of the sample. According to Mamat et al. (2018), he stated that, the colour of the muffin crumb was enhanced by adding more seaweed powder. For this reason, protein level had a greater impact on muffin crumb colour whereas muffins with the most seaweed powder had the darkest muffin crumb, while muffins containing the least seaweed powder had the lightest muffin crumb.
Furthermore, it also shows the decreasing trend for the a* (redness) and b* (yellowness) of crumbs with increasing Melon Manis Terengganu (MMT) flour incorporation. For the a* value, it shows there have no
Properties Crust Muffin
MMTF0 MMTF10 MMTF20 MMTF30
Colour (L*) 60.96 ± 0.91a 58.47 ± 0.32b 57.26 ± 0.52b 55.33 ± 0.83c
Colour (a*) 2.29 ± 0.28a 4.45 ± 0.35b 4.63 ± 0.43b 5.40 ± 0.37c
Colour (b*) 21.18 ± 0.78b 21.08 ± 0.09b 20.86 ± 0.15b 20.51 ± 0.43b Crumb Muffin
MMTF0 MMTF10 MMTF20 MMTF30
Colour (L*) 66.13 ± 0.02a 63.26 ± 1.03b 63.11± 0.72bc 61.87 ± 0.62c
Colour (a*) 1.81 ± 0.07a 1.67 ± 0.19a 1.40 ± 0.08b 1.29 ± 0.03c
Colour (b*) 27.26 ± 0.91a 26.25 ± 1.53a 22.45 ± 0.03b 22.21 ± 0.16b
MMTF0 MMTF10 MMTF20 MMTF30
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significant different (p<0.05) between sample MMTF0 and MMTF10 while for the b* value, there have no significant different for the sample MMTF0 with MMTF10 and MMTF20 with MMTF30.
Sensory Characteristics of Muffin with Immature MMT Flour
For the sensory analysis, seven sensory attributes were evaluated for the muffin that supplemented with Melon Manis Terengganu (MMT) flour such as colour, odour, texture, taste, moistness, aftertaste and overall acceptability. Table 5 shows the overall acceptability of muffin supplemented with MMTF. The range of mean scores for overall acceptability obtained from this study was (5.20± 1.42 a to 3.20± 1.70b). This finding was quite similar with the muffin supplemented with seaweed powder (5.58 to 3.70) (Mamat et al., 2018).
Table 5: Sensory evaluation of muffin supplemented with MMT flour
Values are presented as mean ± standard deviation of three replications. (a-c): Significant different (p<0.05) among formulation between samples.
Based on the result obtained, the highest score of colour attributes was given by MMTF10 with the mean score of 5.20. However, there have no significant differences (p<0.05) between the MMTF0, MMTF10, MMTF20 and MMTF30. For the odour, there was no significant difference between all the sample formulation. Next for the texture, there were no significant differences between MMTF0, MMTF10 and MMTF20. For the taste, there was significant differences (p<0.05) between MMTF10, MMTF20 and MMTF30. Next, for the moistness, there were significant differences (p<0.05) between MMTF10, MMTF20 and MMTF30. For the after taste, it shows the significant differences (p<0.05) between samples MMTF10, MMTF20 and MMTF30. Overall, most of the panelists preferred the control sample compared to others and there was no significant difference between MMT0 and MMTF10. Furthermore, when compared with the muffin incorporated with an increasing percentage of immature MMTF, MMTF10 is the best since it is high in mean score in overall acceptability compared with MMTF20 and MMTF30 due to the presence of strong aftertaste and unpleasant odour from the MMT may contribute to the unacceptability of the muffin by panelists.
CONCLUSION
In conclusion, this study found that for the proximate composition of the muffin supplemented with MMT flour, moisture and ash showed the highest value with an increasing percentage of MMT flour. Protein showed the decreasing value with the increase percentage of MMT flour. Fat showed the increase value with an increasing percentage of MMT flour for the MMTF0, MMTF10, MMTF20 and MMTF30 with the composition of 12.59%, 13.59%, 15.73% and 16.20% respectively. Carbohydrate showed the decrease value as the percentage of MMT flour increase. For the pH analysis, as the percentage of MMT flour increase, it will significantly (p<0.05) decrease the value of pH as the trend of pH decrease. Furthermore, as percentage of MMT flour increase, it decreases the value of specific volume and viscosity of muffin. Texture also recorded the decrease value in terms of hardness, chewiness, gumminess and springiness as the percentage of MMT flour increase.
The sensory analysis showed that the most acceptable muffin was MMTF0 followed by MMTF10. In addition, consumer does not prefer muffin with an increasing of percentage MMT flour due to the presence of immature fruit taste which is
Sample
Attributes Control MMTF10 MMTF20 MMTF30
Colour 4.70 ± 1.51a 5.20 ± 1.24a 4.83 ± 1.46a 4.60 ± 1.65a
Odour 4.87 ± 1.41a 4.69 ± 1.57a 4.57 ± 1.41a 4.20 ± 1.16a
Texture 4.73 ± 1.39a 4.90 ± 1.42a 4.67 ± 1.30a 3.20 ± 1.70b
Taste 4.77 ± 1.36a 4.83 ± 1.49a 4.37 ± 1.65ab 3.60 ± 1.50b
Moistness 4.93 ± 1.34a 5.3 ± 1.42a 4.87 ± 1.4a 3.97 ± 1.07b
After taste 4.90 ± 1.42a 4.7 ± 1.66a 4.43 ± 1.59ab 3.77 ± 1.72b Overall Acceptability 5.20 ± 1.42 a 5.03 ± 1.56ab 4.37 ± 1.63bc 3.87 ± 1.53c
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bitter aftertaste and unpleasant odour. Overall, it shows that, MMTF20 and MMTF30 contain high in ash which is a good source of mineral. Also, MMTF10 was recorded the lowest in hardness which give a softer in texture. Although the moisture content is quite high, it is still in adequate range to preserve in a certain period time. The sensory evaluation also revealed MMTF10 was the best formulation that supplemented with composite flour that can be accepted among the panelists with respect to the properties of colour, texture and moistness, which contributes a highest in mean score. Some chemical analysis such as total dietary fibre, gluten analysis and anti-oxidant properties of muffin are recommended to be determined to broaden the knowledge on human health.
ACKNOWLEDGMENTS
The whole Faculty of Bioresources and Food Industry (FBIM). University Sultan Zainal Abidin Malaysia Besut campus staff were recognized for their contributions and advice for the paper writing.
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How to cite this paper:
Shari, N., Norazam, N. & Zulkifli, N.A. (2023). Evaluation of abiotic stress response in in vitro culture of Hylocereus undatus. Journal of Agrobiotechnology, 14(2), 148-159.
