Formulation and process optimization of phalahari muffin produced from sugar, butter and sweet potato flour
- 1. SUKHVEER SINGH et al. 287Bioved, 28(2) : 287–294, 2017 Formulation and process optimization of phalahari muffin produced from sugar, butter and sweet potato flour Sukhveer Singh1, Uday PratapSingh1, Vishakha Singh2 andArvind1 1. Centre of food science and technology, Institute of Agricultural Sciences, BHU, Varanasi, U.P. 2. Deptt. of Food and Nutr., College of Home Sci., Odisha Univ. of Agric. and Tech., Bhubaneswar, Odisha Received April 20, and Accepted July 11, 2017 ABSTRACT : Intensification of use of local carbohydrate such as sweet potato is expected to minimize wheat consumption and support food diversification plan. The objective of this research was to optimize the ingredients and process situations in phalahari muffin production. This re- search was divided into three steps namely formula optimization using statistical design techniques, process optimization using response surface methodology and final product analysis. The formula and process optimization was based on sensory parameter using hedonic rating test involving 60 untrained panelists. The results showed that optimum formula was a formula with 35g sweet po- tato flour, 20g sugar, and 15g butter. The optimum baking situation was 30 minutes at 180 ºC. Analysis of phalahari muffin made with optimum formula and process showed that phalahari muf- fin had hardness, springiness, cohesiveness, gumminess, chewiness, resilience, moisture, ash, pro- tein, fat, reducing sugar, carbohydrate and crude fibre of 897.56gf, 0.61, 0.49, 386.60, 554.21, 0.24, 32.06%, 2.84%, 2.62%, 6.33%, 14.17%, 66%, and 0.80%, respectively. Key Words: Phalahari muffin, sweet potato flour, sensory parameter, response surface methodolgy. Sweet potato is a nutritionally rich crop. Various types of nutrients are found in sweet potato, includ- ing antioxidants, vitamins (B1, B2, C and E), minerals (calcium, magnesium, potassium and zinc), dietary fi- bre, protein and non-fibrous carbohydrates (Suda et al., 1999; Woolfe, 1992). High quality sweet potatoes with a range of flesh and skin colors and higher level of lipophilic phytochemicals, such as ascorbic acid, -tocopherol, flavones, -carotene and anthocya- nins were derived from the breeding programs (Jones and Bouwkamp, 1992). They are rich in com- pounds that help against several chronic diseases like stress, cardiovascular diseases, cancers, diges- tive problems, and type II diabetes. In addition, sev- eral studies have shown that sweet potato contains functional components such as â-carotene, polyphe- nols, and natural pigments, which are means for im- portant for human health and also fight against chronic diseases i.e., Immunity and anti-inflamma- tory Properties, Skin and hair, GI tract problems and reduce ageing and obesity by several mechanisms. Several epidemiological studies suggested that fibre consumption helps to reduce obesity (Slavin, 2005), some kinds of cancer (Nomura et al., 2007), cardio- vascular diseases (King, 2005), and gastrointestinal diseases (Mendeloff, 1987). Hence incorporating tu- berous root (Red sweet potato) in muffins is a good innovative idea from nutritional, functional and eco- nomical point of view. One of the bakery products traditionally made from wheat is muffin. Muffin is small cup-shaped quick bread that is generally dominated by sweet taste and can be served with hot meal or consumed as a snack. Muffin is characterized by typical porous structure and high volume. To obtain such structure, a stable batter lodging many tiny air bubbles is re- quired (Baixauli et al., 2008). Wheat flour normally used for muffin is moderate to weak flour with 8-10% protein content. This open possibility to produce muffins from local flour such as sweet potato which is lacking in gluten. The introduction of sweet po- tato flour in phalahari muffin production is aimed to support food diversification plane and reduce our dependence on wheat flour. Productivity of sweet potato is relatively high. The production of sweet potatoes in India reaches as much as 1046600 metric http://biovedjournal.org/
- 2. 288 BIOVED tonnes. The purpose of this study is to optimize the ingredients and process condition in phalahari muf- fin production. Materials and Methods The materials used in phalahari muffin making process were red sweet potato flour (200 mesh), sugar, butter, water, vanilla essence, white vinegar, ripe banana, milk powder, and baking powder as leavening agent. Formulaoptimization Formula optimization was initiated by determi- nation of the maximum level of sweet potato flour (SPF) substitution. The range of substitution level tested for sweet potato flour was 35 – 45g, while for sugar and butter were 15 - 20g, and 10 - 15g respec- tively. Substituted phalahari muffins were sensory tested using hedonic rating test to 60 panelist and the data was further analyzed statistically (ANOVA). The next step after determining the maximum point of sweet potato flour substitution was optimization step using mixture design method in design expert version 8.0.4 for the generation of response surface plots. The range of composition (sweet potato flour, Weighed all ingredients Dry ingredients mixed eg. SPF, sugar, Wet ingredients eg.Vanilla, vinegar and milk powder and baking powder butter beaten with high speed Banana added and again beaten with high speed Mixed dry and wet ingredients Added hot water and stirred with moderate speed Muffin Batter prepared Batter poured into greased moulds Baked at 180 ºC for 30 minutes Demoulding and Cooled the muffins Phalahari muffin Fig.-1 : Flow diagram for phalahari Muffin preparation.
- 3. SUKHVEER SINGH et al. 289 sugar, and butter) was feed to the software to obtain the formula combinations. Each formula obtained from the software was sensory tested using line scale hedonic rating test to 60 untrained panelists. The sensory and textural attributes tested were color of crust, color of crumb, Texture, aroma, mouthfeel, overall acceptability and hardness, springiness, co- hesiveness, gumminess, chewiness, and resilience of phalahari muffin respectively. Response were then analyzed and optimized to obtain an optimum formula. Finally, optimum formula was verified to check the agreement between the actual and pre- dicted responses. Flow diagram of phalahari muffin production is shown in Fig.-1. Formula optimization was based on basic recipe. Level of sugar and butter was calculated relative to total sweet potato flour used. Textural analysis of final product Texture of phalahari muffin was measured using texture analyzer stable micro system TA-XT2. Probe specification and setting is shown in Table-1. Proximate analysis of final product Proximate analysis consists of moisture content analysis using oven evaporation method (AOAC, 2000), ash content analysis using dry ashing method (AOAC, 2000), protein content analysis using Kjeldal method (AOAC, 2000), fat content analysis using Soxhlet method (AOAC, 2000), carbohydrate content analysis using by difference method (Nielsen, 2010), sugar content analysis using Fehling’s solution method, and crude fibre content analysis using solvent extraction method. Results and Discussion Formula and processoptimization Sensory and textural responses on the phalahari muffin produced from sweet potato flour level is pre- sented in Table-2. Hedonic test on the panelist ac- ceptance of phalahari muffin indicated that the maxi- mum point of sweet potato flour level was 35g. This was because the panelists’ hedonic score for all sen- sory attributes at various level from 35 to 45g was not significantly different at 5% significance level. In addition, the average hedonic score for overall ac- ceptance attribute at 35g was equal to 9, which means that the phalahari muffin was preferred by panelists. This was because the hedonic score for various level of 35 to 45g (minimum to maximum) is high (like) and less (dislike). The characteristics of phalahari muffin were dark brown in color of crust and crumb, slightly less compact and puffy texture, strong sweet potato aroma, uniform cells structure, and well developed. The texture of phalahari muffin was more preferred Table-1 : Probe specification and texture analyzer setting for phalahari muffins. Specification TA Setting Mode: Measure Force in Compression Option: Return to start Pre-test speed: 2.0mm/s Test speed: 0.5mm/s Post-test speed: 10mm/s Distance: 10mm Trigger force: Auto 5g Tare mode: Auto Data Acquisition Rate: 200pps Accessory 75 mm diameter flat ended probe Stage
- 5. SUKHVEER SINGH et al. 291 by panelists due to its puffy texture. Based on the maximum level of single flour, the amount of sweet potato flour, sugar, and butter feed into the mixture design software were 35-45g, 15-20, and 10-15g, re- spectively. The minimum point of sugar and butter used in the design was to retain the use of sweet po- tato flour in formula. All of formula combinations (20) were tested and the response values obtained are shown in Table-2. Hedonic score of run 1 corre- sponded to extremely dislike response whereas he- donic score of run 9 indicated extremely like re- sponse with score of run 7, 8 indicated neither like nor dislike response. The panelist response was fur- ther used to develop models to describe the re- sponse. Each sensory and textural parameter was satis- factorily described using different second-order polynomial models. Based on the p-value, all the pa- rameter had significant model (p<0.05) and non-sig- nificant lack of fit (p>0.10). This indicated that the model appropriately describe the hedonic response. Adjusted R2 is a measure of the amount of variation about the mean explained by the model while pre- dicted R2 represented the amount of variation in new data explained by the model. Value of 1.0 for Ad- justed R2 and Predicted R2 showed the ideal condi- tion in which 100% of the variation in the observed values could be represented by the chosen model. Adequate precision is a measure of the range in pre- dicted response relative to its associated error, in other words a signal to noise ratio. Its desired value is 4 or more. All parameters had adequate precision greater than 4. The positive constant in the equation showed that the hedonic score would increase with an increase in the number of components or interac- tions between components. Higher amount of sweet potato flour resulted in dark brown color of crust and crumb of phalahari muffin and lower hedonic score. Crust and crumb browning is associated with caramelization and maillard reactions between pro- tein and reducing sugars (Purlis and Salvadori, 2009). High sugar content in sweet potato flour, amounting to 12.7-12.9% (w.b) (Brinley et al., 2008, Nabubuya et al., 2012), induces Maillard reaction in- tensively. Higher amount of sweet potato flour pro- duced high viscosity batter and give sticky texture to the final product. The high viscosity in sweet po- tato flour was due to a high swelling ability by its high starch content (65.5%) and low protein content (3.15%) so that the starch granules are easier to ex- pand and absorb water (Aprianita et al., 2009). Sen- sory and textural responses were then optimized by determining desired goal and importance level of the variable as indicated in Table 3. Optimum formula and process obtained from optimization of sensory and textural responses was 35g sweet potato flour, 20g sugar, and 15g butter. Design-Expert®Software FactorCoding: Actual Desirability 1 0 X1=A:SweetPotatopowder X2=B:Sugar ActualFactor C:Fat=15 15 16.25 17.5 18.75 20 35 37.5 40 42.5 45 0 0.2 0.4 0.6 0.8 1 Desirability A:SweetPotatopowder(g)B:Sugar(g) Fig.-2 : Color of crust and crumb. Fig.-3 : Three-dimensional graph.
- 6. 292 BIOVED Table-3 : Goal and importance criteria of each variable in formula and process optimization. Constraints Name Goal Lower Limit Upper Limit importance A:Sweet Potato powder Minimize 35 45 B:Sugar Maximize 15 20 C:Fat is in range 10 15 Color of Crust Maximize 7 8 ++++++++ Color of Crumb Maximize 7 8.2 ++++++++ Texture is in range 7 8.5 ++++++++ Aroma Maximize 7 8 ++++++++ Mouthfeel is in range 7.5 8.4 ++++++++ Overall Acceptability Maximize 7.2 8 ++++++++ Hardness is in range 802.77 949.265 ++++++++ Springiness Minimize 0.617 0.762 ++++++++ Cohesiveness Minimize 0.467 0.617 ++++++++ Gumminess Maximize 314.02 397.34 ++++++++ Chewiness is in range 406.11 700.73 ++++++++ Resilience Minimize 0.168 0.308 ++++++++ Desirability value of optimum formula was 0.860. The higher desirability value indicated the high suit- ability of formula to achieve the desired response. Characteristics of phalahari muffin obtained from formula optimization were dark brown, slightly less compact texture, strong sweet potato aroma, moder- ate size cells, and high volume development is shown in Fig.-2. Three-dimesional graph of the opti- mum formula is presented in Fig.-3. The formula and process was then verified to prove the conformity between the actual response and the predicted response value. Conformity was indicated by the sensory and texture analyzer re- sponses of verification process which is within the range confidant Interval (CI) or a prediction Interval (PI). Confident interval is a range that shows the ex- pectation of the average results from subsequent measurements on a particular significance level, in this case 5%. Prediction interval is a range that shows the expectation of results from subsequent measurements. Table-4 showed the verification re- sults of the optimum formula and process. Verification result showed that the value for the response of sensory was in the 95% confident Inter- val. The response of texture analyzer was within the 95% prediction Interval. Verification of sensory and textural response was close to the predicted value. Therefore, it could be concluded that the models are suitable to determine the optimum formula and pro- cess condition within the studied range. Texture of final product Average force measured to deform the sample up to 1.8mm is 107.3 gf. The greater force required to deform the sample indicated that the sample is harder. (Chung et al., 2010) reported that 100% wheat flour-muffin has hardness value of 290 gf. The hardness, springiness, cohesiveness, gumminess, chewiness, and resilience of phalahari-muffin were 897.56 gf, 0.61, 0.49, 386.60, 554.21, and 0.24, respec- tively. It means that the phalahari-muffin has harder texture than 100% wheat flour-muffin. Proximate compositionof final product The proximate composition of the phalahari
- 7. SUKHVEER SINGH et al. 293 muffin is presented in Table-5. Phalahari muffin had 32.06% moisture content. The moisture content of substituted baking product was lower than 100% wheat flour baking product which ranging from 35.3- 36.5% (Barcens and Rosell, 2006). Similarly, The moisture content of phalahari muffin was also lower than 100% wheat flour baking product. The low level of moisture in phalahari muffin was due to lower baking temperature and longer baking time as compared to traditional process (200ºC for 20 minutes). A fairly high fat content (6.33) came from the use of butter in phalahari muffins making process. Carbohydrate content of 66% came from the use of sweet potato flour. Substitution of sweet potato also was found to increase ash content in the baking product (Hanthom et al., 2008). In present study, Phalahari muffin could formu- late and process optimize with incorporation of sweet potato flour up to 100% with acceptable sen- sory and textural properties. Optimum formula of phalahari muffin from the major ingredients was 35g sweet potato flour, 20g refined sugar, and 15g melted butter. The results of the process optimization showed that the optimum baking process condition was at 180ºC for 30 minutes. The baking time was shorter than the baking time of other flour muffin. The final product (phalahari muffin made from 35g sweet potato flour, 20g sugar and 15g butter baked at 180ºC for 30 minutes) had a hardness, springiness, cohesiveness, gumminess, chewiness, and resilience value of 897.56gf, 0.61, 0.49, 386.60, 554.21, and 0.24, respectively and contains 32.06% moisture, 2.84% ash, 2.62% protein, 6.33% fat, 14.17% reducing sugar, 66% carbohydrate, and 0.80% crude fibre. Table-4 : Comparison of predicted and measured sensory and textural responses obtained from verifica- tion process. Attributes Observed optimized product* Expected optimized product Color of crust 7.8 ±0.83 7.870 Color of crumb 7.8±0.44 7.393 Texture 7.4±0.89 8.025 Aroma 7.8±0.83 8.278 Mouthfeel 7.3±0.97 8.142 Overall acceptance 7.6±0.54 8.842 Hardness 948.733±61.62 897.563 Springiness 0.570±0.04 0.611 Cohesiveness 0.426±0.20 0.499 Gumminess 528.162±27.73 386.608 Chewiness 394.847±28.71 554.212 Resilience 0.154±0.00 0.241 Table-5 : Proximate analysis result of phalahari muf- fin Analysis Wet basis (%) Protein 2.62 Fat 6.33 Carbohydrate 66 Reducing sugar 14.17 Crude fibre 0.80 Ash 2.84 Moisture 32.06
- 8. 294 BIOVED References Aprianta, A.; Purwandari, U.; Waston, B. and Vasiljevic, T., 2009. Physico-chemical properties of flours and starches from selected commercial tubers available in Australia. Int. Food Res. J., 16 : 507- 520. AOAC, 2000. Official methods of analysis of the associa- tion of official agricultural chemists, Association of Analytical Chemists, Washington, DC. Baixauli, R.; Sanz, T.; Salvador, A. and Fiszman, S.M., 2008. Muffins with resistance starch: Baking performance in relation to the rheological prop- erties of the batter. J. Cearal Sci., 47 : 502-209. Barcens, M.E. and Rosell, C.M., 2006. Effect of frozen storage time on the bread crumb and aging of parbaked bread. Food Chem., 95 : 438-445. DOI:10.1016/i.foodchem.2005.01.023. Brinley, T.A.; Truong, V.D.; Coronel, P.; Simunovic, J. and Sandeep, K.P., 2008. Dielectric properties of sweet potato purees at 915 mhz as affected by temperature and chemical composition. Int. J. Food Prop., 11 : 158-172. DOI:10.1080/ 10942910701284291. Chung, H.J.; Lee, S.E.; Han, J.A. and Lim, S.T., 2010. Physical properties of dry-heated octenyl succinylated waxy corn starches and its applica- tion in fat-reduced muffin. J. Cereal Sci., 52 : 496-501. DOI: 10.1016/i.ics.2010.08.008. Hanthom, C.S.; Biswas, M.A.; Gichuhia, P.N. and Bovell- benjamin, A.C., 2008. Comparison of chemical, physical, microstructural, and microbial proper- ties of breads supplemented with sweet potato flour and high gluten dough enhacers. LWT Food Sci. Technol., 41 : 803-815. DOI: 10.1016/ i.lwt.2007.06.020. Jones, A. and Bouwkamp, J.C., 1992. Fifty Years of Co- operative Sweet potato Research. Southern Co- operative Series Bulletin, No. 369. King, D.E., 2005. Dietary fibre, inflammation, and cardio- vascular disease. Molecular Nutrition & Food Research, 49 : 594–600. Mendeloff, A.I., 1987. Dietary fibre and gastrointestinal disease. American Journal of Clinical Nutrition, 45 : 1267–1270. Nabubuya, A.; Namutebi, A.; Byaruhanga, Y.; Narvhus, J. and Wicklund, T., 2012. Potential use of selected sweet potato (Ipomoea batatas Lam) varieties as defined by chemical and flour pasting character- istics. Food Nutr. Sci. 3 : 889-896. DOI:10.4236/ fns.2012.37118. Nielsen, S.S., 2010. Food analysis. 4th ed. USA: Springer. DIO:10.1007/978-1-4419-1478-1. Nomura, A.M.Y.; Hankin, J.H.; Henderson, B.E.; Wilkens, L.R.; Murphy, S.P.; Pike, M.C., 2007. Dietary fibre and colorectal cancer risk : The multiethnic cohort study. Cancer Causes & Control, 18 : 753–764. Purlis, E. and Salvadori, V.O., 2009. Modelling the browning of bread during baking. Food Res Int., 49 : 865-870.DOI:10.1016/.foodres.2009.03. 007. Slavin, J.L., 2005. Dietary fibre and body weight. Nutri- tion, 21 : 411–418. Suda, I.; Yoshimoto, M. and Yamakawa, O., 1999. Sweet potato potentiality: Prevention for life style-re- lated disease induced by recent food habits in Ja- pan. Food & Food Ingredients. J. Jpn., 181 : 59- 69. Woolfe, J.A., 1992. Sweet Potato – Past and Present. In: Sweet Potato: an Untapped Food Resource, Cambridge University Press, Cambridge, Great Britain.