Physical and Sensory Evaluation of Muffin Incorporated with Rubber Seed (Hevea brasiliensis) Flour, Pumpkin (Cucurbita moschata) Flour and Cassava (Manihot esculenta crantz) Flour

• Main Authors: Noroul Asyikeen, Zulkifli, Hoon, Ho Lee, Nor Hidayah, Abu Hassan
• Format: Article
• Language: English
• Published: 2019
• Subjects: QD Chemistry
• Online Access: http://eprints.unisza.edu.my/6454/1/FH02-FBIM-19-29948.pdf; http://eprints.unisza.edu.my/6454/
• Institution: Universiti Sultan Zainal Abidin

This study was conducted to evaluate the physicochemical and organoleptic properties of muffin incorporated with different type of composite flour. In this study, three composites flour were produce with ratio 50:50 which are rubber seed and cassava flour (RCF), rubber seed and pumpkin flour (RPF)...