Effect Incorporated of Oat and Corn Cob Powder on Physicochemical and Sensory Properties of Putu Piring

Authors

Fisal Ahmad, Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, MalaysiaFollow
Nur Ezzliana Ismail, Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, MalaysiaFollow
Tuan Zainazor Tuan Chilek, Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, MalaysiaFollow
Amir Izzwan Zamri, Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, MalaysiaFollow
Mohamad Khairi Zainol, Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, MalaysiaFollow
Rahijan Abdul Wahab, Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, MalaysiaFollow
Mansoor Abdul Hamid, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, MalaysiaFollow

Abstract

The growing consumer demand for healthy food products has turned the interest of industry and researcher in the development of foods enriched with fibre source. Oat and corn cob powder is one of the fibre sources that rich in insoluble fibers, such as cellulose, hemicellulose and lignin which beneficial the consumer in many ways for a healthy diet. The objective of this study was to investigate the effect of oat and corn cob powder incorporation on the sensory acceptability and physicochemical properties of putu piring at different levels of percentage ratio of oat and corn cob (control 0% OP: 0% CCP A, 0% OP: 100% CCP B, 30% OP:70% CCP C, 50% OP:50% CCP D, 70% OP:30% CCP E and 100% OP: 0% CCP F). Physical analysis showed that the colour of putu piring for L* value ranges from 74.17 to 19.76, a* value ranges from 0.23 to 1.90 and b* value ranges from 13.97 to 20.65. Sensory evaluation results showed that putu piring control (formulation A) scored the highest and no significant different (p<0.05) compare followed by 30% OP: 70% CCP (formulation C) and 50% OP: 50% CCP (formulation D) in all attributes being evaluated. Proximate analysis showed that putu piring incorporated with oat and corn cob powder has significantly different (p<0.05) in terms of crude fibre content. It is interesting to note that the incorporation of oat and corn cob powder yielded putu piring can im-proves the nutritive value of the product to become high fibre products.

Recommended Citation

Ahmad, Fisal; Ismail, Nur Ezzliana; Tuan Chilek, Tuan Zainazor; Zamri, Amir Izzwan; Zainol, Mohamad Khairi; Wahab, Rahijan Abdul; and Hamid, Mansoor Abdul (2021) "Effect Incorporated of Oat and Corn Cob Powder on Physicochemical and Sensory Properties of Putu Piring," Bulletin of Culinary Art and Hospitality: Vol. 1: Iss. 1, Article 2.
DOI: https://doi.org/10.17977/um069v1i12021p7-12
Available at: https://citeus.um.ac.id/bocah/vol1/iss1/2