Effect of Barley Flour on Physicochemical and Sensory Properties of Muffin

On, Siew Chin (2021) Effect of Barley Flour on Physicochemical and Sensory Properties of Muffin. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

This project aimed to evaluate the effects of barley flour the physical properties and sensory acceptability of the muffin. In the present experiment, the vegetable shortening in the muffin formulation will be partially replaced with different concentrations of barley flour (40% and 80%). The original muffin formulation without addition of barley flour (0%) was the control of the experiment. The effect of partial replacement of barley flour as fat replacer in muffins was studied in terms of physical properties of dough and baked muffins, physico-chemical properties (water activity, colour and texture), proximate composition (moisture, ash, crude fat, crude protein, total carbohydrate content, total calorie and total energy), total dietary fiber content and microbiological analysis of the muffins. Sensory evaluation with a 9-points hedonic scale was conducted to evaluate the attributes of appearance, colour, aroma, taste, texture and overall acceptability of muffins. The reduction in vegetable shortening and the increase in barley flour had a significant effect (p < 0.05) on physico-chemical properties (water activity, colour and texture) of the muffins. There was significant difference (p < 0.05) among the proximate compositions (moisture, ash, crude fat, crude protein, total carbohydrate content, total calorie and total energy) of all the samples. There was no significant difference (p > 0.05) for the aroma, taste, texture and overall acceptance between control and 40% barley flour incorporated muffins. In the preference test, both control and 40% barley flour incorporated muffins are equally preferred by the panelists. However, 80% barley flour added-muffin had negatively impact on the sensory properties and overall acceptability. Thus, barley flour has the potential to incorporate into muffins and produce low fat and high in dietary fiber muffins.