• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.272-278
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• 2010

Various quality attributes were determined in muffins prepared using purple-colored sweet potato flour. Height of control muffins was 5.8 cm lease clarify. Height decreased with increasing quantity of sweet potato powder. Muffin volume was not appreciably affected. Moisture of control muffins was 21.84. The moisture value decreased with increasing quantity of sweet potato powder. Scanning electron microscopy examination revealed thick cell wall and rough stoma in muffins prepared with purple-colored sweet potato powder. The amount of gluten decreased as the quantity of purple-colored sweet potato powder increased. Brightness L values significantly changed as the amount of powder increased, indicative of a progressively darker product. Red index a values decreased as the quantity of purple-colored sweet potato powder increased. Yellow index b values decreased significantly in the control group as powder quantity increased. Hardness increased with increasing addition of powder, but no significant difference was evident between 6% and 9% amended samples. There were also no significant differences in springing in samples containing 3% and 6% powder but 9% powder produced a significant difference. Cohesiveness did not differ in unamended samples and samples amended with 3% and 9% powder, however a significant difference was evident in samples prepared with 6% powder. Gumminess and chewiness increased as the quantity of purple-colored sweet potato powder increased. Color did not differ appreciably in sample prepared with 3% and 9% Sample prepared with 3% additives showed the highest What? Color score? Something else? Please clarify with 6.4. There was no significant difference of the flavor in samples prepared with 3% and 6% powder, or in taste among samples prepared 3%, 6%, and 9% powder. No significant differences in texture were evident in any sample Overall acceptability was highest (7.2) in samples prepared with 3% of purple-colored sweet potato.

• Food Science and Preservation
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• v.19 no.6
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• pp.833-840
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• 2012

In this study, purple sweet potato muffins were made with the addition of 0, 25, 50, 75, and 100% rice flour, and their quality characteristics were determined. The weight and height increased with the increase in the amount of rice flour added. The moisture contents decreased significantly. As the amount of rice flour added increased, the pH and acidity decreased. The lightness and yellowness of the rice flour decreased significantly, but the redness increased with increasing purple sweet potato content. The textural properties, such as the cohesiveness, chewiness, and brittleness, were significantly lower in the groups with added rice flour. The DPPH radical scavenging activity was significantly higher in the purple sweet potato muffins to which 50 and 75% rice flour were added compared to those in the control. The results of the sensory evaluation showed that there was no significant difference in flavor among the samples. The chewiness was higher with 50, 75, and 100% rice flour than with 0 and 25% rice flour. The groups with 50 and 75% rice flour had significantly higher scores for overall acceptability compared to the control group.