Autors: Bajraktari F., Stamatovska V., Nakov, G. N., Lukinac J., Kalevska T., Nikolovska Nedelkoska D.
Title: Sensory characteristics of muffins enriched with carrot and beetroot by-product.
Keywords: Sensory analysis, Muffins, Carrot pomace, Beetroot pomace.

Abstract: Sensory characteristics significantly impact the quality of food products, and conducting sensory analysis is crucial in evaluating consumer acceptability. Therefore, this study aimed to investigate the sensory characteristics of muffins enriched with by-product flours (specifically carrot and beetroot pomace flour). Five types of muffins were produced: control muffins (100% wheat flour), and muffins in which 10% and 20% of the wheat flour was substituted with carrot pomace flour, and 10% and 20% with beetroot pomace flour. The raw materials used in muffin production included white wheat flour, carrot and beetroot pomace flour, sugar, margarine, sunflower oil, milk, eggs, and baking powder. The muffin production process included measuring the raw materials according to specified recipes, homogenizing the ingredients, pouring the mixture into paper molds, baking (180 0C; 20 minutes), cooling to room temperature, and packaging. Sensory analysis was conducted using a hedonic scale rangin

References

    Issue

    , vol. 47, pp. 11-19, 2024, Macedonia, Journal of Hygienic Engineering and Design

    Вид: пленарен доклад в международен форум, публикация в реферирано издание