Quality Characteristics and Optimal Conditions for Sweet Rice Muffin Lotus (Nelumbo nucifera Gaertn) Seed Powder, Applying the Response Surface Method

ABSTRACT

This study was undertaken to optimize preparation of sweet rice muffins using lotus (Nelumbo nucifera Gaertn) seed powder. The experimental conditions used in the preparation included lotus seed powder (X1) and soybean oil (X2). The muffin formulation was optimized using rheology. Lightness (P＜0.01) displayed a quadratic model pattern, whereas yellowness (P＜0.01) and redness (P＜0.05) was presented a linear model. Texture properties significantly differed in cohesiveness (P＜0.05). Evaluating the sensory characteristics of muffins, except for flavor and texture, the remaining properties of color (P＜0.01), taste, overall quality, and appearance (P＜0.05) were found to be significantly different. The overall quality was also affected by the proportion of lotus seed powder, rather than the amount of soybean oil. The optimal ratio for palatability of muffins was determined to be 47.80 g lotus seed powder and 95.28 g soybean oil. Taken together, our results indicate that sweet rice muffins prepared using lotus seed powder are sufficiently competitive in terms of function and quality.