Muffin with pumpkin flour: technological, sensory and nutritional quality

Abstract

Pumpkin is a yellow or orange-colored vegetable with a mild flavor that stands out as a fiber and nutrient source. However, the products with pumpkins are still little explored in Brazil, due to high perishability in natura and to the lack of eating habits of regional baked goods. This study aimed to produce and characterize a pumpkin flour to be used as an ingredient in muffins, evaluate the technological, and sensory characteristics of these cakes, and select the most sensorially accepted muffin for nutritional composition evaluation. Three muffins were produced as following: one control (M0); and two containing 5 (M1) and 10 (M2) g/100 g of partial substitution of wheat flour by pumpkin flour, thus maintaining the other ingredients common to cakes. The technological characteristics of firmness, volume and color were evaluated. Sensory acceptance was assessed using an affective test on an unstructured 9-point hedonic scale. There were no significant differences in the firmness and image analysis (distribution, size, and pore area of the crumb) among the three muffins, however, M1 and M2 presented darker crust color, more orange crumb, and a lower volume compared to M0. The sensory acceptability of the muffins was considered as a criterion for selection for nutritional composition analysis. The muffins’ acceptance of M1 was better than M0, but without differences to M2. The consumers’ opinions were also considered, and M1 was selected for having greater acceptance. Nutritionally, M0 and M1 presented similar levels of proteins, digestible carbohydrates, and lipids, however, M1 showed a higher content of ash and total dietary fibers: 2.01 ± 0.03 and 1.57 g/100 g (dry basis), respectively. Thus, the pumpkin flour could be produced and used as a regional, enriched, and natural-colored ingredient for muffins or other bakery products, and therefore they had a socially positive impact on family farming.

Development of the recipe of pasta with pumpkin flour

“…An increase in the share of pumpkin flour contributes to a more intensive manifestation of the smell and taste of pumpkin in pasta. Scientists came to this statement during research on the production of pasta with pumpkin flour [20].…”

Sensory and Textural Properties of Frozen Muffins Prepared with Cottage Cheese and Tofu

“…Traditionally, muffins are made as small, round products, the main ingredients of which are wheat flour, eggs, sugar, water and fat. Each of the raw ingredients used in the preparation of muffins (eggsugar-fat-water mixture), provide the texture, volume and taste of the product (Jingrong et al, 2018;Arifin, Siti Nur Izyan, & Huda-Faujan, 2019;Scarton et al, 2021).…”

Elaboração e cálculo do valor nutricional de um bolo tipo muffins com adição de abóbora e castanha de cumbaru

“…A procura por alimentos saudáveis, com redução de calorias, ótimas características sensoriais e com baixo custo está sendo uma exigência recorrente dos consumidores para os produtos de confeitaria. Nesse seguimento torna-se desafiador a redução do valor calórico para os produtos de panificação que tem como base os carboidratos e gorduras que desempenham múltiplas funcionalidades nas formulações (Scarton et al, 2021;Barros et al, 2018).…”

“…Um outro modo usual de descarte é durante o uso doméstico que, em muitos casos não se aproveitam sua integralidade, descartando assim muitos nutrientes presentes nas cascas e sementes (Gil;Piccoli;Steffens, 2019). A adição dos vegetais em formulações de produtos de panificação tem sido uma alternativa de aproveitamento tanto sob o ponto de vista ambiental quanto a redução do valor calórico (Scarton et al, 2021).…”

“…Diversos são os estudos relacionados com o bolo tipo muffins, como por exemplo: muffin com farinha de abóbora (Scarton et al, 2021), farinha de linhaça dourada (De Sá et al, 2021), inulina e farinha de banana verde (Harastani et al, 2021), linhaça e mucilagem de inhame (De Oliveira et al, 2020), isento de glúten, lactose e com teor reduzido de fenilalanina (Alves et al, 2020), farinha de feijão de diferentes classes (Barros et al, 2018), aumentado assim a qualidade dos nutrientes essenciais para o nosso organismo.…”