| dc.description.abstract | Leaf vegetables are used in ready-to-use or ready-to-eat (RTE) convenience food
products, bakery products, and other food products to provide beneficial nutrients,
minerals, and antioxidants. This study aimed to compare the physicochemical,
antioxidant, and sensory properties of muffins incorporated the powders from
(Peristrophe bivalvis (l.) Merr.), celery (Apium graveolens l.) and lotus (Nelumbo
nucifera gaertn.) leaves. The hardness and chewiness of muffins were significantly
decreased (p<0.05) by increasing the levels of leaf powder fortification (1%, 3%,
and 5%), whereas there was no significant difference in cohesiveness and
springiness. The level of 3% leaf powder incorporation was optimal which satisfied
the textural profile and sensory evaluation. In terms of functional values, the leaf
powder fortification at 3% significantly increased the ash content of muffins. In
terms of antioxidant properties, the total phenolic content of celery, lotus, and
magenta fortified muffins at 3% were found to be 0.70, 0.92, and 0.47 mg gallic
acid equivalent/g dry weight which was significantly higher than the control
muffins (0.21 mg gallic acid equivalent/g). Antioxidant capacity of 3% celery
muffins and 3% magenta muffins exhibited the highest yield of 91.16% and
91.29%, respectively. Nevertheless, incorporation with leaf powders resulted in
denser structures with a lower specific volume compared to the control muffins.
The leaf powder incorporation increased the porosity of muffins; fortification of
3% magenta leaf powder into muffins attained the highest porosity. 3% celery
muffin was not only the lowest in hardness found to be 351.00 g but also in
porosity at 53.75 g. According to sensory analysis, the addition of lotus leaf
powder produced muffins with moderately liking scores for the attributes
examined, suggesting that lotus leaf powder may be a useful ingredient in
boosting the nutritional value of bakery products. | en_US |
