Sensory acceptance of three pumpkin-MOCAF muffin formulations

Abstract

Background: Pumpkin and modified cassava flour (MOCAF) can be used in composite bakery products, but sensory acceptance must be established before claims are made for a target population. Objective: To compare color, aroma, texture, and taste acceptance among three pumpkin-MOCAF muffin formulations. Methods: A comparative laboratory experiment evaluated formulations P0, P1, and P2. On 9 December 2025, 30 adult nutrition students rated each formulation using a five-point hedonic scale. The source manuscript reported Friedman tests and Wilcoxon follow-up tests at α=0.05. Results: No statistically significant differences were reported for color (p=0.107), aroma (p=0.592), or texture (p=0.120). Taste differed among formulations (p=0.006), with reported mean scores of 3.61 for P0, 3.41 for P1, and 3.22 for P2. Conclusion: The formulations differed in taste but not in the other evaluated attributes. The average assessment score for all parameters is above 3; therefore, all products are generally acceptable.