Effects of incorporating pumpkin puree on the characteristics of muffin

Abstract

The objectives of this study are to determine the effects of incorporating of pumpkin puree on chemical, physical analysis, and sensory acceptance of muffin. This study involved two types of pumpkin puree i.e. with rind (R) and without rind (S) and continued with preparation of muffin. There were nine formulations for the both formulations i.e. 0 %, 20 %, 40 %, 60 %, and 80 %. All the samples were analyzed with proximate analysis, texture, shelf life, volume, and colour. These products were evaluated by sensory evaluation with six attributes i.e. colour, aroma, taste, texture, oiliness, and overall acceptance done by 50 untrained panel. Increasing amount of pumpkin puree had resulted in increase of moisture, carbohydrate, and crude fiber but decrease in crude fat and crude protein content. For the physical analysis, adding of pumpkin puree led shorter shelf life, lack of volume and darker muffin. No significant difference p ( <0.05) between R and W muffin for texture and volume analysis. Sensory evaluation showed, that muffin with 20 % amount of pumpkin puree were the most preferable