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The Physicochemical and Sensory Attributes of Watermelon Rind Flour Incorporated Steamed Cupcake

This study aim to investigate the physicochemical and sensory attributes of watermelon rind flour incorporated steamed cupcakes. The produced watermelon rind flour using hot-air drying at 40, 60°C and freeze drying were substituted for plain flour at 10% level to produce CR40, CR60, and CRFD, resp...

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Main Authors: Ho, Lee Hoon, Mazlyani, Paet, Mazaitul Akma, Suhaimi
Format: Article
Language:English
Published: 2018
Subjects:
Q Science (General)
S Agriculture (General)
Online Access:http://eprints.unisza.edu.my/6159/1/FH02-FBIM-18-19084.pdf
http://eprints.unisza.edu.my/6159/
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spelling my-unisza-ir.61592022-03-13T08:19:15Z http://eprints.unisza.edu.my/6159/ The Physicochemical and Sensory Attributes of Watermelon Rind Flour Incorporated Steamed Cupcake Ho, Lee Hoon Mazlyani, Paet Mazaitul Akma, Suhaimi Q Science (General) S Agriculture (General) This study aim to investigate the physicochemical and sensory attributes of watermelon rind flour incorporated steamed cupcakes. The produced watermelon rind flour using hot-air drying at 40, 60°C and freeze drying were substituted for plain flour at 10% level to produce CR40, CR60, and CRFD, respectively. Steamed cupcake without watermelon rind flour served as control (CCONT). Proximate results showed that composite steamed cupcakes had significantly (p<0.05) higher ash, crude fat, and crude fibre contents but lower crude protein, total carbohydrate, and calorie values than control. CRFD steamed cupcakes showed lighten crust and crumb and greater volume and specific volume. However, it shows harder texture but springier crumb than the CCONT. Sensory evaluation results showed that all steamed cupcakes with or without containing 10% watermelon rind flour were considered acceptable by the panellists. It can be concluded that watermelon rind flour dried using freeze drying method improved the nutritional quality and texture properties of steamed cupcakes. 2018-12 Article PeerReviewed text en http://eprints.unisza.edu.my/6159/1/FH02-FBIM-18-19084.pdf Ho, Lee Hoon and Mazlyani, Paet and Mazaitul Akma, Suhaimi (2018) The Physicochemical and Sensory Attributes of Watermelon Rind Flour Incorporated Steamed Cupcake. Journal of Agrobiotechnology, 9 (1S). pp. 31-42. ISSN 1985-5133
institution Universiti Sultan Zainal Abidin
building UNISZA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sultan Zainal Abidin
content_source UNISZA Institutional Repository
url_provider https://eprints.unisza.edu.my/
language English
topic Q Science (General)
S Agriculture (General)
spellingShingle Q Science (General)
S Agriculture (General)
Ho, Lee Hoon
Mazlyani, Paet
Mazaitul Akma, Suhaimi
The Physicochemical and Sensory Attributes of Watermelon Rind Flour Incorporated Steamed Cupcake
description This study aim to investigate the physicochemical and sensory attributes of watermelon rind flour incorporated steamed cupcakes. The produced watermelon rind flour using hot-air drying at 40, 60°C and freeze drying were substituted for plain flour at 10% level to produce CR40, CR60, and CRFD, respectively. Steamed cupcake without watermelon rind flour served as control (CCONT). Proximate results showed that composite steamed cupcakes had significantly (p<0.05) higher ash, crude fat, and crude fibre contents but lower crude protein, total carbohydrate, and calorie values than control. CRFD steamed cupcakes showed lighten crust and crumb and greater volume and specific volume. However, it shows harder texture but springier crumb than the CCONT. Sensory evaluation results showed that all steamed cupcakes with or without containing 10% watermelon rind flour were considered acceptable by the panellists. It can be concluded that watermelon rind flour dried using freeze drying method improved the nutritional quality and texture properties of steamed cupcakes.
format Article
author Ho, Lee Hoon
Mazlyani, Paet
Mazaitul Akma, Suhaimi
author_facet Ho, Lee Hoon
Mazlyani, Paet
Mazaitul Akma, Suhaimi
author_sort Ho, Lee Hoon
title The Physicochemical and Sensory Attributes of Watermelon Rind Flour Incorporated Steamed Cupcake
title_short The Physicochemical and Sensory Attributes of Watermelon Rind Flour Incorporated Steamed Cupcake
title_full The Physicochemical and Sensory Attributes of Watermelon Rind Flour Incorporated Steamed Cupcake
title_fullStr The Physicochemical and Sensory Attributes of Watermelon Rind Flour Incorporated Steamed Cupcake
title_full_unstemmed The Physicochemical and Sensory Attributes of Watermelon Rind Flour Incorporated Steamed Cupcake
title_sort physicochemical and sensory attributes of watermelon rind flour incorporated steamed cupcake
publishDate 2018
url http://eprints.unisza.edu.my/6159/1/FH02-FBIM-18-19084.pdf
http://eprints.unisza.edu.my/6159/
_version_ 1728056328790736896
score 13.211869

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