Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation
Introduction. Due to the increasing demand for natural and functional products, scientists together with industries are conducting research to improve the nutritional quality of food. One of the ways to enhance the functionality of food is to add fruits or vegetables to their formulations. In this s...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2022-01-01
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| Series: | Foods and Raw Materials |
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| Online Access: | https://jfrm.ru/en/issues/7477/7430/ |
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| author | Alvine Sandrine Ndinchout Debapriya Chattopadhyay Nyegue Maximilienne Ascension Varinder Kaur Narpinder Singh Moundipa Fewou Paul |
| author_facet | Alvine Sandrine Ndinchout Debapriya Chattopadhyay Nyegue Maximilienne Ascension Varinder Kaur Narpinder Singh Moundipa Fewou Paul |
| author_sort | Alvine Sandrine Ndinchout |
| collection | DOAJ |
| description | Introduction. Due to the increasing demand for natural and functional products, scientists together with industries are conducting research to improve the nutritional quality of food. One of the ways to enhance the functionality of food is to add fruits or vegetables to their formulations. In this study, we attempted to develop muffins fortified with Dacryodes macrophylla L. fruit as a value-added ingredient. Study objects and methods. Our study objects included D. macrophylla L. extract and six muffins: three eggless samples and three egg-containing samples. Each group included control and experimental samples. The experimental samples containing 0.5 and 1% of D. macrophylla L. extract instead of wheat flour were evaluated for muffin-making properties. All the samples were analyzed for their physicochemical, antioxidant, and sensory properties, as well as rheological parameters. Results and discussion. We found that D. macrophylla L. reduced the water activity, color values (L*, a*, b*), and firmness of muffins. It had no significant effect on baking loss, height, moisture, cohesiveness, springiness, gumminess or chewiness, but tended to decrease the specific volume of muffins. However, D. macrophylla L. fruit increased the specific gravity, improved rheology properties, and tended to increase adhesiveness and mineral contents. Na and K varied from 5.93 to 7.75 and 2.88 to 7.35 mg/g, respectively. Furthermore, D. macrophylla L. fruit significantly improved the muffins’ antioxidant activities. According to sensory evaluation, the muffins made with egg solids and 0.5% of D. macrophylla L. fruit had higher sensory scores than the other experimental samples. Conclusion. D. macrophylla L. fruit is a good potential ingredient for enriching muffins and developing new functional bakery products. However, further research is needed to improve the color reproduction of muffins and determine the optimal concentration of D. macrophylla L. |
| first_indexed | 2024-12-12T23:22:50Z |
| format | Article |
| id | doaj.art-1c33fdfedcd4479b9c103b98ddaaf907 |
| institution | Directory Open Access Journal |
| issn | 2308-4057 2310-9599 |
| language | English |
| last_indexed | 2024-12-12T23:22:50Z |
| publishDate | 2022-01-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Foods and Raw Materials |
| spelling | doaj.art-1c33fdfedcd4479b9c103b98ddaaf9072022-12-22T00:08:13ZengKemerovo State UniversityFoods and Raw Materials2308-40572310-95992022-01-01101405010.21603/2308-4057-2022-1-40-50Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluationAlvine Sandrine Ndinchout0https://orcid.org/0000-0002-5474-5687Debapriya Chattopadhyay1https://orcid.org/0000-0002-7563-9293Nyegue Maximilienne Ascension2https://orcid.org/0000-0002-9642-9930Varinder Kaur3https://orcid.org/0000-0001-7284-0701Narpinder Singh4https://orcid.org/0000-0002-9683-7846Moundipa Fewou Paul5https://orcid.org/0000-0002-2694-5569University of Yaoundé I, Yaounde, CameroonMaharaja Sayajirao University of Baroda, Vadodara, IndiaUniversity of Yaoundé I, Yaounde, CameroonGuru Nanak Dev University, Amritsar, IndiaGuru Nanak Dev University, Amritsar, IndiaUniversity of Yaoundé I, Yaounde, CameroonIntroduction. Due to the increasing demand for natural and functional products, scientists together with industries are conducting research to improve the nutritional quality of food. One of the ways to enhance the functionality of food is to add fruits or vegetables to their formulations. In this study, we attempted to develop muffins fortified with Dacryodes macrophylla L. fruit as a value-added ingredient. Study objects and methods. Our study objects included D. macrophylla L. extract and six muffins: three eggless samples and three egg-containing samples. Each group included control and experimental samples. The experimental samples containing 0.5 and 1% of D. macrophylla L. extract instead of wheat flour were evaluated for muffin-making properties. All the samples were analyzed for their physicochemical, antioxidant, and sensory properties, as well as rheological parameters. Results and discussion. We found that D. macrophylla L. reduced the water activity, color values (L*, a*, b*), and firmness of muffins. It had no significant effect on baking loss, height, moisture, cohesiveness, springiness, gumminess or chewiness, but tended to decrease the specific volume of muffins. However, D. macrophylla L. fruit increased the specific gravity, improved rheology properties, and tended to increase adhesiveness and mineral contents. Na and K varied from 5.93 to 7.75 and 2.88 to 7.35 mg/g, respectively. Furthermore, D. macrophylla L. fruit significantly improved the muffins’ antioxidant activities. According to sensory evaluation, the muffins made with egg solids and 0.5% of D. macrophylla L. fruit had higher sensory scores than the other experimental samples. Conclusion. D. macrophylla L. fruit is a good potential ingredient for enriching muffins and developing new functional bakery products. However, further research is needed to improve the color reproduction of muffins and determine the optimal concentration of D. macrophylla L.https://jfrm.ru/en/issues/7477/7430/dacryodes macrophylla l.fruitmineralsmoisture contentmuffinsrheologysensoryspecific gravitytexture analysiswater activity |
| spellingShingle | Alvine Sandrine Ndinchout Debapriya Chattopadhyay Nyegue Maximilienne Ascension Varinder Kaur Narpinder Singh Moundipa Fewou Paul Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation Foods and Raw Materials dacryodes macrophylla l. fruit minerals moisture content muffins rheology sensory specific gravity texture analysis water activity |
| title | Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation |
| title_full | Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation |
| title_fullStr | Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation |
| title_full_unstemmed | Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation |
| title_short | Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation |
| title_sort | muffins fortified with dacryodes macrophylla l fruit quality and sensory evaluation |
| topic | dacryodes macrophylla l. fruit minerals moisture content muffins rheology sensory specific gravity texture analysis water activity |
| url | https://jfrm.ru/en/issues/7477/7430/ |
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