Preparation of muffin incorporated with sweet potato paste and its quality evaluation
DOI:
https://doi.org/10.26832/24566632.2025.1004016Keywords:
Fiber, Low gluten, Muffins, Sensory evaluation, Sweet potatoAbstract
This study examines the development of low-gluten sweet potato muffins, focusing on process optimization, sensory evaluation, and proximate composition analysis. Raw materials were selected based on freshness, quality and processed through sorting, grading, boiling, mashing, baking, and cooling steps. Five formulations (A- 0%, B-30%, C-40%, D-50% and E-60% of sweet potato paste) were prepared based on survey data, from which the best formulated one was selected through 9-point hedonic scale. The study examined how varying levels of steam-cooked sweet potato paste influenced the muffins’ chemical and nutritional properties. Sample D was identified as the best formulation based on sensory tests, showing superior qualities in color, scent, taste, texture, and overall acceptability. The moisture, protein, fat, ash, crude fiber and carbohydrate content of best formulated product was 29.7, 5.38, 17.23, 1.62, 2.85 and 43.19%, respectively. Also, beta carotene content and calcium content were 4.49 mg/100 g and 11.64 mg/100 g, respectively. The nutritional profile and sensory quality of the low-gluten muffins were significantly (p<0.05) improved by adding 50% sweet potato paste, while maintaining a reasonable price. According to the study, sweet potatoes can be used as a functional ingredient to create nutrient-rich baked goods that will appeal to consumers and have potential commercial value.
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