Effects of stage of maturity on the physico-chemical, proximate composition and sensory properties of white corn (Zea mays L.) flour- substituted muffins

Date

4-2014

Degree

Bachelor of Science in Food Technology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Erlinda I. Dizon

Abstract

White corn flour from mature (MCF) and milk stage (MSCF) maturities were evaluated for their potential as a substitute for all-purpose flour in processing high value product like muffins. MCF and MSCF have pH values of 5.5 and 5.8 and total soluble solids of 2° and 4.5° Brix, respectively. MCF from IPB var. 6 has higher moisture (10.1 ± 0.39%), crude fiber (6.99 ± 0.49%), and carbohydrates (73.23%) contents than MSCF. On the other hand, MSCF has considerably higher ash (2.08± 0.15%), crude fat (6.14 ± 0.29%), and 7.19 ± 1.55% crude protein. Both flours were observed to have a comparable gelling property with all-purpose flour. MSCF gelatinizes at higher temperatures (68°C) than MCF (58°C). Substitution of all-purpose flour with 50% MCF had no significant difference with the control in terms of color, flavor, and general acceptability. MSCF was comparable with the control in terms of color, sweetness, and general acceptability until 75% level of substitution. Moreover, muffins produced with 100% MSCF were the most preferred in terms of mouthfeel, texture, sweetness, and general acceptability. Overall, results revealed the potential of utilizing white corn flour substitute for all-purpose flour in processing various food products. Shelf life study showed that MSCF-substituted muffins have the shortest shelf stability followed by MCF and control based on observed mold growth on the 6th, 7th, and 8th day, respectively.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2014 F61 J83

Document Type

Thesis

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