Comparison On Physicochemical, Antioxidant And Sensory Properties Of Muffin Prepared With The Powders From Magenta (Peristrophe Bivalvis (L.) Merr.), Celery (Apium Graveolens L.) And Lotus (Nelumbo Nucifera Gaertn.) Leaves

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.