Abstract
Abstract Selected emulsifiers, enzymes and a carbohydrate‐based fat substitute were incorporated into a standard muffin recipe, and their effects were compared with a full‐fat counterpart. The control muffin had a significantly (P<0·01) more yellow crumb, was less firm (P<0·01) and contained less moisture (P<0·01). Sodium stearoyl‐2‐lactylate (SSL) and diacetyl tartaric acid methyl esters (DATEM) contributed to a less firm crumb (P<0·01) and helped to maintain moisture (P<0·01) in the fat‐reduced muffin. Sensory analysis yielded complementary results to the physical data with respect to crumb firmness and crust colour. However, the full‐fat muffin was significantly (P<0·01) moister. The emulsifiers along with the enzymes were found to be responsible for reducing crumb size (P<0·01).
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