Publication: Proximate composition and sensory evaluation of pancakes made with eggplant (SOLANUM MELONGENA L.) flour and chia seed (SALVIA HISPANICA L.) powder as wheat flour replacers
| dc.contributor.author | Jing, Cheong Yi | |
| dc.date.accessioned | 2026-08-08T23:41:35Z | |
| dc.date.available | 2026-08-08T23:41:35Z | |
| dc.date.issued | 2026 | |
| dc.description.abstract | Pancakes are a popular cereal-based food traditionally made from refi ned wheat fl our, which is often low in essential nutrients. This study aimed to evaluate the proximate composition and sensory acceptability of pancakes formulated by partially substituting wheat fl our with eggplant fl our (EF) and chia seed powder (CSP). Four formulations were developed, which is a control (T0) with 100% wheat fl our and three composite formulations containing varying levels of EF and CSP, T1 (5% EF + 2% CSP), T2 (7.5% EF + 4% CSP) and T3 (10% EF + 6% CSP). Proximate analysis was conducted using AOAC methods to determine moisture, ash, crude protein, crude fat, crude fi bre and carbohydrate contents. Sensory evaluation was performed by 50 untrained panelists using a 7-point hedonic scale to assess appearance, colour, aroma, taste, texture and overall acceptability. The results showed that the incorporation of EF and CSP signifi cantly (p < 0.05) improved the nutritional profi le of the pancakes. The T3 formulation exhibited the highest values for moisture (52.55%), ash (4.32%), crude protein (14.54%), crude fat (15.59%) and crude fi bre (1.82%) compared to the control. Consequently, carbohydrate content signifi cantly decreased from 71.72% in T0 to 63.73% in T3. In terms of sensory evaluation, while appearance and colour scores signifi cantly decreased (p < 0.05) due to the darker crumb color caused by phenolic oxidation, there were no signifi cant diff erences (p < 0.05) in aroma, taste, texture and overall acceptability between the control and the fortifi ed samples. Notably, T3 received the highest nominal scores for texture and taste. The study concludes that Formulation T3 (10% EF + 6% CSP) is the optimal formulation, off ering superior nutritional density without compromising consumer acceptance, demonstrating the potential of eggplant and chia seeds as functional ingredients in bakery products. | |
| dc.identifier.uri | https://erepo.usm.my/handle/123456789/24782 | |
| dc.language.iso | en | |
| dc.subject | - | |
| dc.title | Proximate composition and sensory evaluation of pancakes made with eggplant (SOLANUM MELONGENA L.) flour and chia seed (SALVIA HISPANICA L.) powder as wheat flour replacers | |
| dc.type | Resource Types::text::thesis::bachelor thesis | |
| dspace.entity.type | Publication | |
| oairecerif.author.affiliation | Universiti Sains Malaysia |