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http://krishi.icar.gov.in/jspui/handle/123456789/13485| Title: | Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins |
| Other Titles: | Not Available |
| Authors: | Shameena Beegum Monika Sharma Musuvadi Ramarathinam Manikantan Ram Kishor Gupta |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Plantation Crops Research Institute |
| Published/ Complete Date: | 2016-01-01 |
| Project Code: | Not Available |
| Keywords: | Muffins refined wheat flour virgin coconut oil cake virgin coconut oil |
| Publisher: | Not Available |
| Citation: | International Journal of Food Science and Technology 2016 |
| Series/Report no.: | Not Available; |
| Abstract/Description: | A study was carried out to develop muffins by substituting refined wheat flour (RWF) with virgin coconut oil (VCO) cake (0–50 g/100 g flour blend). Progressive replacement of RWF with VCO cake resulted in significant (P < 0.05) decrease in peak viscosity of flour blends (from 2527.75 cP in the control to 389.5 cP in 50 g VCO cake/100 g flour blend) and the muffins height (from 34.26 mm in the control to 26.88 mm in 50 g VCO cake/100 g flour blend). Significant colour change was observed in the crust and crumb regions. Free fatty acid and microbial analysis revealed that the quality of muffin samples was unaffected by the addition of VCO cake during 16-day storage at both refrigerated (4 2 °C) and ambient temperature (35 2 °C). Incorporation of 40 g VCO cake/100 g flour blend significantly (P < 0.05) increased the overall acceptability of the muffins (with a maximum score of 8.5). Muffins with 40 g VCO cake/100 g flour blend were enriched with protein (8.49 g/100 g), fat (18.46 g/100 g), crude fibre (1.14 g/ 100 g) and minerals (1.15 g/100 g). |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Article |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | International Journal of Food Science and Technology |
| NAAS Rating: | 8.77 |
| Volume No.: | Not Available |
| Page Number: | Not Available |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | 10.1111/ijfs.13310 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/13485 |
| Appears in Collections: | HS-CPCRI-Publication |
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