Effect of wheat flour partial substitution with Irvingia Malayana on quality of cupcake product

Abstract

The objective of this study was to develop a cupcake product by substituting Irvingia Malayana Flour for wheat flour. Three selected basis formulas were studied. Sensory evaluations on color, odor, flavor, texture, and overall liking by the untrained panel (n=30) were studied. The result showed that three basic formulas were significantly different (p≤0.05). Formula No.3 was the highest of overall liking score (7.4) and it was the lowest of the maximum compression force (47.23 N). Therefore, formula No.3 was selected for the substitution of Irvingia Malayana Flour for wheat flour in varying different levels (0, 5, 10, and 15% (w/w), respectively). Sensory evaluation and water activity were not a significant difference (p>0.05). However, the lightness (L*) and yellowness (b*) of cupcake by substitution of Irvingia Malayana Flour had higher (p≤0.05) than the control treatment. Furthermore, the maximum compression force of the cupcake was decreased when increased substitution of Irvingia Malayana Flour. Consequently, the optimum formula of cupcake product by substitution of Irvingia Malayana Flour for wheat flour was 15% (w/w).