Instrumental Measurement, Sensory Descriptive Analysis and Consumer Acceptability of “Kaya” Supplemented with Pumpkin Puree

Abstract

Kaya toast is a common choice for traditional Malaysian home breakfasts. Kaya, a spread made from eggs, sugar, coconut milk, and sometimes edible starch, is notable for its elevated levels of fat and sugar, contributing to its calorie content. In order to improve its nutritional content, pumpkin puree was supplemented into the kaya formulations. The objectives of the present study were to determine the sensory descriptive profile and consumer acceptability of kaya supplemented with different percentages of pumpkin puree (control: 0%, F1: 20%, F2: 40% and F3: 60%), as well as to evaluate the relationship between the instruments, descriptive and consumer acceptability data. The quality of kaya was evaluated by 10 trained (quantitative descriptive analysis) and 40 untrained (consumer testing) panelists. For instrumental measurements, the kaya was evaluated for its colour, texture and observed under optical microscope. The instrumental data of colour and texture were in good agreement to the one evaluated by the trained panelists. The colour of the kaya became more orangey (decreasing L* values and increasing a* values) with an increase in the amount of pumpkin puree. A higher amount of pumpkin puree resulted in a rougher, firmer, less sticky and less spreadable kaya. The kaya made with 60% pumpkin puree exhibited the softest texture due to the absence of eggs. Among the formulations, kaya supplemented with 20% pumpkin puree was rated the highest acceptance by consumer, thus indicates that consumer prefer kaya that quite similar to control.