Gluten-Free Muffin: Effect of Composite Flours (Rice, Pumpkin and Unripe Banana) on The Physicochemical Properties and Sensory Attributes
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Semarak Ilmu Publishing
2024
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| author | Norlelawati Arifin Arwa Karimah Muhamamad Nasir RafiuAgbaje |
| author_facet | Norlelawati Arifin Arwa Karimah Muhamamad Nasir RafiuAgbaje |
| author_sort | Norlelawati Arifin |
| building | USIM Library |
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| content_provider | Universiti Sains Islam Malaysia |
| content_source | USIM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | Non-Indexed Publication |
| format | text::journal::journal article |
| id | my.usim.oarep-25215 |
| institution | Universiti Sains Islam Malaysia |
| language | en_US |
| publishDate | 2024 |
| publisher | Semarak Ilmu Publishing |
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| spelling | my.usim.oarep-252152025-07-17T00:36:18Z Gluten-Free Muffin: Effect of Composite Flours (Rice, Pumpkin and Unripe Banana) on The Physicochemical Properties and Sensory Attributes Norlelawati Arifin Arwa Karimah Muhamamad Nasir RafiuAgbaje Gluten-free muffin composite flour physicochemicalproperties sensory evaluation Non-Indexed Publication Muffins are popular breakfast or snack items and are enjoyed in various cultures around the world. It is typically sweet and can come in various flavours such as blueberry, chocolate chip or banana nut. It is one among numerous baked items frequently crafted using wheat flour. However, individuals with gluten-related diseases such as celiac disorder and gluten intolerance are unable to consume wheat flour. In this research, gluten-free muffins made with a composite flour of rice, pumpkin and unripe banana with different ratios F1 (1:1:1), F2 (3:2:1), F3 (2:1:3) and F4 (1:3:2) were applied. The gluten-free muffins prepared with F3 (2 rice: 1 pumpkin: 3 unripe banana) composite flour showed the highest values of springiness and chewiness among all the samples. The gluten-free muffins using F2 (3 rice: 2 pumpkin: 1 unripe banana) composite flours were the highest for lightness and b* yellowness values. In addition, these muffins also obtained the highest percentages for ash and crude fiber contents. The 9-point scale hedonic test showed that consumers' preferences for gluten-free muffins with a ratio of 2 rice: 1 pumpkin: 3 unripe banana flours (F3) were the highest in scores as compared to the other gluten-free muffins. Thus, the study suggested that F3 which contains 2 rice: 1 pumpkin: 3 unripe banana flours was selected as the best formulation to make gluten-free muffins. 2024-11-26T17:04:46Z 2024-11-26T17:04:46Z 2024 2024-11-26 text::journal::journal article Norlelawati Arifin, Arwa Karimah Muhammad Nasir, & Agbaje Rafiu. (2024). Gluten-Free Muffin: Effect of Composite Flours (Rice, Pumpkin and Unripe Banana) on The Physicochemical Properties and Sensory Attributes. International Journal of Advanced Research in Food Science and Agriculture Technology, 2(1), 31–39. https://doi.org/10.37934/fsat.2.1.3139 3030-556X 10.37934/fsat.2.1.3139 https://semarakilmu.com.my/journals/index.php/fsat/article/view/11955#:~:text=The%20gluten%2Dfree%20muffins%20prepared,lightness%20and%20b*%20yellowness%20values. https://oarep.usim.edu.my/handle/123456789/25215 31 39 2 1 en_US International Journal of Advanced Research in Food Science and Agriculture Technology International Journal of Advanced Research in Food Science and Agriculture Technology 3030-556X application/pdf Semarak Ilmu Publishing |
| spellingShingle | Gluten-free muffin composite flour physicochemicalproperties sensory evaluation Norlelawati Arifin Arwa Karimah Muhamamad Nasir RafiuAgbaje Gluten-Free Muffin: Effect of Composite Flours (Rice, Pumpkin and Unripe Banana) on The Physicochemical Properties and Sensory Attributes |
| title | Gluten-Free Muffin: Effect of Composite Flours (Rice, Pumpkin and Unripe Banana) on The Physicochemical Properties and Sensory Attributes |
| title_full | Gluten-Free Muffin: Effect of Composite Flours (Rice, Pumpkin and Unripe Banana) on The Physicochemical Properties and Sensory Attributes |
| title_fullStr | Gluten-Free Muffin: Effect of Composite Flours (Rice, Pumpkin and Unripe Banana) on The Physicochemical Properties and Sensory Attributes |
| title_full_unstemmed | Gluten-Free Muffin: Effect of Composite Flours (Rice, Pumpkin and Unripe Banana) on The Physicochemical Properties and Sensory Attributes |
| title_short | Gluten-Free Muffin: Effect of Composite Flours (Rice, Pumpkin and Unripe Banana) on The Physicochemical Properties and Sensory Attributes |
| title_sort | gluten-free muffin: effect of composite flours (rice, pumpkin and unripe banana) on the physicochemical properties and sensory attributes |
| topic | Gluten-free muffin composite flour physicochemicalproperties sensory evaluation |
| url_provider | http://oarep.usim.edu.my/ |