Publication: The nutritional, texture profile and sensory evaluation of cupcake using pumpkin puree as a fat replacer
| dc.contributor.author | Khalib, Siti Asma’ | |
| dc.date.accessioned | 2026-01-18T08:17:46Z | |
| dc.date.available | 2026-01-18T08:17:46Z | |
| dc.date.issued | 2025 | |
| dc.description.abstract | Cupcakes are renowned for their delicious flavours and visually appealing embellishments, making them one of the most popular treats in the world. Nevertheless, these little cakes frequently contain a lot of calories. To address this issue, the study proposes the use of pumpkin puree as a fat replacer in order to reduce the fat content of the cupcake. Pumpkins are praised for their high nutritious content and health advantages. Since they contain a lot of water, they are low in calories and a great source of dietary fiber. Particularly abundant in pumpkins is beta-carotene, a precursor to vitamin A that promotes immunity, skin health and vision. Therefore, this study aims to compare the proximate analysis, texture profile and sensory acceptability of cupcake prepared using pumpkin puree as a fat replacer. In this study, four types of samples were prepared which are control cupcake and cupcake with 20%, 30% and 40% of pumpkin puree. The analysis encompasses evaluations of moisture, ash, protein, fat, carbohydrate, calorific value, colour and texture profile analysis (TPA). Additionally, sensory evaluation by panelists is conducted to determine appearance, colour, aroma, texture, taste and overall acceptability. The result from the sample prepared by using 40% pumpkin puree as a fat replacer had the highest result for moisture, ash and protein, while the control sample had the lowest in moisture, ash and protein. The fat content of sample with 40% of pumpkin puree has been reduced with a mean of 10.99 as compared to control sample with a mean of 18.25. The results from TPA show that samples prepared using 40% pumpkin puree as a fat replacer had the lowest score for firmness but highest in springiness. The results of samples prepared with 30% of pumpkin puree had the highest score for firmness. Control cupcake had the highest value for L* (colour) while cupcake with 40% of pumpkin puree had the highest value for a* and b*. The result from sensory evaluation shows that samples prepared with 40% of pumpkin puree had the highest score for appearance, aroma and texture, while the control samples had the highest value for taste and overall acceptability. The result of samples prepared with 30% of pumpkin puree had the highest score for colour by panelists. Eventually, out of various samples, 40% of pumpkin puree substantially lower the calorie content of bakery products. | |
| dc.identifier.uri | https://erepo.usm.my/handle/123456789/23465 | |
| dc.language.iso | en | |
| dc.title | The nutritional, texture profile and sensory evaluation of cupcake using pumpkin puree as a fat replacer | |
| dc.type | Resource Types::text::thesis::bachelor thesis | |
| dspace.entity.type | Publication | |
| oairecerif.author.affiliation | Universiti Sains Malaysia |