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The document discusses the nutritional benefits of squash and its potential for commercialization through muffin production, specifically using chestnut, squash, and malunggay leaves. It outlines the study's objectives, which include evaluating sensory qualities, acceptability, and shelf-life of the muffins. Additionally, it touches on the history and biochemistry of bakery products, particularly focusing on the properties of wheat flour in baking.

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GïceLyn Bustillø
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33 views2 pages

Framework

The document discusses the nutritional benefits of squash and its potential for commercialization through muffin production, specifically using chestnut, squash, and malunggay leaves. It outlines the study's objectives, which include evaluating sensory qualities, acceptability, and shelf-life of the muffins. Additionally, it touches on the history and biochemistry of bakery products, particularly focusing on the properties of wheat flour in baking.

Uploaded by

GïceLyn Bustillø
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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FRAMEWORK

Because of its abundance of minerals, vitamins, nutrients, and organic components that

maintain people's lives healthy, squash (Cucurbita maxima), also called kalabasa in

Filipino, is a highly recommended vegetable (Staughton, 2020). One of the important

functions of squash is immune system maintenance. The affordability and global market

availability of squash are two of its benefits (Mercadal et al. 2022). Pie is a food

consisting of pastry skins and various fillings, the contents of pies can be fruit, meat,

fish, vegetables, cheese, chocolate, custard, nuts, and others. The basic ingredients for

making pies generally use wheat flour. The use of wheat flour as the main food

ingredient is because wheat flour has high flexibility in various food

preparations(Mariah, Febriyany, and Sari n.d.). Muffin is a product that highly

appreciated by consumers and one of the main ingredients of muffin production is butter

which contains high cholesterol and saturated fat. However, in recent years, consumers’

demand increases for healthier ingredient and similar taste to the origin (Arifin et al.

2019).

Bakery products, particularly bread, have a long history of development. The

biochemistry of the main components of wheat flour (proteins, carbohydrates, and

lipids) are presented and discussed with a focus on those properties relevant to the

baking industry (Zhou et al. 2014). With the nutritional value of squash and its

availability in the community, a study was conceptualized in order to process it in a

different way where it can be commercialized(Valencerina 2018). The aim of this study

was to develop a muffin made from chestnut, squash, and malunggay leaves.
Specifically, it aimed to (1) describe the sensory qualities of the product formulated in

terms of appearance, aroma, taste, and texture;(2) determine the acceptability of muffin

in terms of sensory qualities among five treatments; (3) find out if there is a significant

difference in the sensory qualities of the product among five treatments in terms of

appearance, aroma, taste, and texture; (4) find out if there is a significant difference in

the acceptability of product among five treatments in terms of four sensory qualities; (5)

determine the shelf-life of muffin considering room temperature; and (6) submit the best

treatment of muffin for microbial and proximate analysis (Pereira et al. 2013).

Pastry includes a wide variety of products made from doughs containing medium to

large amounts of fat. The dough is folded and rolled many times, resulting in a

multilayered product. The formation of steam during baking results in puffing with

separation of layers (Penfield and Campbell 1990). The general objective of this study

was to determine the level of acceptability of Banana Muffin with Mango Jam Filling in

terms of color, aroma, taste, texture, palatability, appearance, and mouthfeel (Moreno

2015).

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