Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins
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Title |
Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins
Not Available |
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Creator |
Shameena Beegum
Monika Sharma Musuvadi Ramarathinam Manikantan Ram Kishor Gupta |
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Subject |
Muffins
refined wheat flour virgin coconut oil cake virgin coconut oil |
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Description |
Not Available
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). Not Available |
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Date |
2018-11-26T12:48:12Z
2018-11-26T12:48:12Z 2016-01-01 |
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Type |
Article
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Identifier |
International Journal of Food Science and Technology 2016
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/13485 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Not Available
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