Effect of sky fruit’s seed powder on stability of muffin / Amir Mohd Aisha Nuddin

The aim of this study is to determine the effect of sky fruit’s seed on stability of muffin. In this study the seeds of sky fruit or Swietenia macrophylla were used to analysed its effect on the quality of muffin. The sky fruit’s seed were dried slightly and ground into a fine powder form. The powde...

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Main Author:	Mohd Aisha Nuddin, Amir
Format:	Thesis
Language:	English
Published:	Faculty of Applied Sciences 2012
Subjects:	QD Chemistry Organic chemistry
Online Access:	http://ir.uitm.edu.my/id/eprint/5355/ http://ir.uitm.edu.my/id/eprint/5355/1/TD_AMIR%20MOHD%20AISHA%20NUDDIN%20AS%2012_5%201.pdf

id	uitm-5355
recordtype	eprints
spelling	uitm-53552016-05-30T02:30:30Z http://ir.uitm.edu.my/id/eprint/5355/ Effect of sky fruit’s seed powder on stability of muffin / Amir Mohd Aisha Nuddin Mohd Aisha Nuddin, Amir QD Chemistry Organic chemistry The aim of this study is to determine the effect of sky fruit’s seed on stability of muffin. In this study the seeds of sky fruit or Swietenia macrophylla were used to analysed its effect on the quality of muffin. The sky fruit’s seed were dried slightly and ground into a fine powder form. The powder was analysed for its total phenolic and saponin content. Analysis of oxidative stability was done on muffins added with the sky fruit’s seed powder and acceptance test was also been done on the muffins. For the total phenolic content of the seed’s powder analysed by using spectrophotometer and gallic acid standard curve. The result shows that the total phenolic compound in the powder was 482.47 + 47.12 mgGAE/100 g. Saponin content was analysed using gravimetric method and the result obtained was 418.62 + 68.71 mg/100 g saponin. Four formulation of muffin with no powder added as control, 50 ppm, 100 ppm and 500 ppm seed’s powder was prepared. Acid value and peroxide value test been done for 12 days and rancimat test also been done on extracted muffin’s oil. For all the analysis, the highest oxidative stability in the 500 ppm muffin. Acceptance test on the taste of muffin was conducted on 25 panellist shows that controlled formulation with no seed’s powder added receive the highest acceptance test. For 50 ppm muffin, 20% of the panellists was able to detect the bitterness of the sky fruit powder in the muffin. Studies show that sky fruit’s seed powder have positive effect on oxidative stability but its bitterness affects the muffin taste hence reduce the suitability of the powder to be used in food product. Faculty of Applied Sciences 2012 Thesis NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/5355/1/TD_AMIR%20MOHD%20AISHA%20NUDDIN%20AS%2012_5%201.pdf Mohd Aisha Nuddin, Amir (2012) Effect of sky fruit’s seed powder on stability of muffin / Amir Mohd Aisha Nuddin. Degree thesis, Universiti Teknologi MARA.
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	QD Chemistry Organic chemistry
spellingShingle	QD Chemistry Organic chemistry Mohd Aisha Nuddin, Amir Effect of sky fruit’s seed powder on stability of muffin / Amir Mohd Aisha Nuddin
description	The aim of this study is to determine the effect of sky fruit’s seed on stability of muffin. In this study the seeds of sky fruit or Swietenia macrophylla were used to analysed its effect on the quality of muffin. The sky fruit’s seed were dried slightly and ground into a fine powder form. The powder was analysed for its total phenolic and saponin content. Analysis of oxidative stability was done on muffins added with the sky fruit’s seed powder and acceptance test was also been done on the muffins. For the total phenolic content of the seed’s powder analysed by using spectrophotometer and gallic acid standard curve. The result shows that the total phenolic compound in the powder was 482.47 + 47.12 mgGAE/100 g. Saponin content was analysed using gravimetric method and the result obtained was 418.62 + 68.71 mg/100 g saponin. Four formulation of muffin with no powder added as control, 50 ppm, 100 ppm and 500 ppm seed’s powder was prepared. Acid value and peroxide value test been done for 12 days and rancimat test also been done on extracted muffin’s oil. For all the analysis, the highest oxidative stability in the 500 ppm muffin. Acceptance test on the taste of muffin was conducted on 25 panellist shows that controlled formulation with no seed’s powder added receive the highest acceptance test. For 50 ppm muffin, 20% of the panellists was able to detect the bitterness of the sky fruit powder in the muffin. Studies show that sky fruit’s seed powder have positive effect on oxidative stability but its bitterness affects the muffin taste hence reduce the suitability of the powder to be used in food product.
format	Thesis
author	Mohd Aisha Nuddin, Amir
author_facet	Mohd Aisha Nuddin, Amir
author_sort	Mohd Aisha Nuddin, Amir
title	Effect of sky fruit’s seed powder on stability of muffin / Amir Mohd Aisha Nuddin
title_short	Effect of sky fruit’s seed powder on stability of muffin / Amir Mohd Aisha Nuddin
title_full	Effect of sky fruit’s seed powder on stability of muffin / Amir Mohd Aisha Nuddin
title_fullStr	Effect of sky fruit’s seed powder on stability of muffin / Amir Mohd Aisha Nuddin
title_full_unstemmed	Effect of sky fruit’s seed powder on stability of muffin / Amir Mohd Aisha Nuddin
title_sort	effect of sky fruit’s seed powder on stability of muffin / amir mohd aisha nuddin
publisher	Faculty of Applied Sciences
publishDate	2012
url	http://ir.uitm.edu.my/id/eprint/5355/ http://ir.uitm.edu.my/id/eprint/5355/1/TD_AMIR%20MOHD%20AISHA%20NUDDIN%20AS%2012_5%201.pdf
first_indexed	2023-09-18T22:47:03Z
last_indexed	2023-09-18T22:47:03Z
_version_	1777417294972977152

Effect of sky fruit’s seed powder on stability of muffin / Amir Mohd Aisha Nuddin

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