Development of muffin from jackfruit (Artocarpus heterophyllus) rags

Abstract

This study was conducted to determine the effect of incorporating different level of jackfruit rags flour on muffin quality in term of texture analysis (firmness), moisture content, colour measurement and sensory evaluation. Muffins incorporated with 10 % to 50 % of jackfruit rags flour (JRF) were used in muffin making. As incorporation level of JRF increased, the moisture content, carbohydrate and protein were decreased. Beside that, the L value and a value were increased as the amount of JRF was increased. However, the b value was decreased as the amount of JRF was increased. On the contrary, the fibre content increased as the level of formulation of JRF increased. Sensory evaluation of the muffins using affective test showed significant differences (p<0.05) for eight sensory evaluations such as colour, aroma, firmness, oiliness, stickiness, sweetness, moistness and overall acceptance. The overall acceptability for muffin made from 10 % of JRF was rated higher as compared to control muffin.