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Effect of Citric Acid and Calcium Lactate on Physical Properties and Thermal
Stabilities of Muffin Incorporated with Anthocyanins from Purple Sweet
Potato Puree
Norfaiza Bahrudin
Supervisor: Dr. Yusnita binti Hamzah
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Anthocyanin-rich purple sweet potato has potentials to be used as natural pigment and
main ingredients in muffin. However, the anthocyanins are susceptible to pH changes
and favor the dominant pH of the solution by changing its color. Thus, the aim of this
study is to stabilize the anthocyanin pigments from the purple sweet potato puree in the
muffin by adding citric acid or calcium lactate and further evaluates their effect on the
physical characteristics and thermal stability of the muffins. The study will be conducted
by varying the concentration of citric acid and calcium lactate to three different values
and added to separate muffin’s batter prior baking. Analyses including color
measurement, pH value, microstructure, texture, thermal properties and sensory
evaluation of the end product of the muffin will be carried out. It is expected that at
concentration of 5% citric acid and 0.05M calcium lactate will maintain the purple color
of anthocyanin pigments and prevent color changes. In conclusion, citric acid and calcium
lactate have potential to be used as additional batter ingredients in retaining the purple
appearance of muffin made of purple sweet potato.
1265 | UMT UNDERGRADUATE RESEARCH DAY