Characteristics Of Muffins Research Articles

Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins.

Cricket powder (CP) is a cheap and valuable source of protein, unsaturated fatty acids and dietary fiber, as well as vitamins and minerals such as iron and calcium, which makes it useful for the enrich- ment of bakery products. The ash, fat, moisture and protein contents of enriched muffins were analyzed ac- cording to PN-EN ISO and AACC methods. The proximate carbohydrate content was estimated by subtract- ing the total fat, protein, ash and moisture content from 100% of food composition. The color of the muffins was measured in the CIE L*a*b* scale using a Chroma Meter CR-410. A TA.XTplus texture analyzer was used to perform texture profile analysis. The protein content in muffins enriched with increased CP in samples with 5% and 10% CP addition, and the carbohydrate content reduced as the percentage of CP increased. Results of texture analysis indicated that the use of CP as an additive caused a significant decrease in the hardness, springiness, chewiness and re- silience of the obtained muffins. There were no changes in cohesiveness. With increasing amounts of CP, the value of lightness (L*) decreased, while the green/red (a*) and blue/yellow (b*) color balances were shifted towards green and blue respectively. The results of consumer acceptance tests showed that control muffins and muffins with 2% CP did not significantly differ from each other. Taking into account the slight changes in color and textural properties, cricket powder can be used for the enrichment of muffins with protein without reducing the sensory attractiveness of the product obtained.

Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins [pdf

Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins [pdf

Studies on the Characteristics of Muffins prepared with Allulose

Studies on the Characteristics of Muffins prepared with Allulose

Quality Characteristics of Muffins with Suchero

Quality Characteristics of Muffins with Suchero

Quality Characteristics of Muffins with Korean Whole Wheat Flour

This study was designed to investigate the effect of Korean whole wheat flour making pan bread. Korean whole wheat flour was mixed with flour at the level of 10% (WHF10), 20% (WHF20), 30% (WHF30), 40% (WHF40) and 50% (WHF50) in order to make bread. According to mixogram, the CON (control), WHF10, WHF20, WHF30, WHF40, except WHF50 were found to be proper between 3 and 5 min. in terms of peak time. CON and WHF10 for peak value were at the level of over 60%. By increasing the ratio of Korean whole wheat flour, the pH, dough fermentation rate, volume, specific volume and moisture content were decreased, and gumminess, cohesiveness and hardness except springiness, were increased for storage days. In the crumbScan analysis, the addition of Korean whole wheat flour decreased the volume and increased the crumb fineness of pan bread. In the sensory evaluation, WHF30 showed good preference in the aspect of flavor, taste and overall acceptance, but was not significant between WHF20. CON scored the highest points in volume, specific volume, moisture content and texture, but was not significant between WHF20.

Quality Characteristics of Muffins with Korean Whole Wheat Flour

Quality Characteristics of Muffins with Korean Whole Wheat Flour

Quality Characteristics of Muffins added with Amaranth Leaf Powder

Quality Characteristics of Muffins added with Amaranth Leaf Powder

Quality Characteristics of Muffins added with Amaranth Leaf Powder

Quality Characteristics of Muffins added with Amaranth Leaf Powder

Physicochemical and Sensory Characteristics of Muffins added with Wheat Sprout Powder

Physicochemical and Sensory Characteristics of Muffins added with Wheat Sprout Powder

Physicochemical and Sensory Characteristics of Muffins added with Wheat Sprout Powder

Physicochemical and Sensory Characteristics of Muffins added with Wheat Sprout Powder

Quality Characteristics of Muffins added with Kale Powder

Quality Characteristics of Muffins added with Kale Powder

Quality Characteristics of Muffins added with Kale Powder

Quality Characteristics of Muffins added with Kale Powder

Quality Characteristics of Muffins with Tagatose

Quality Characteristics of Muffins with Tagatose

검은비늘버섯 분말을 첨가한 머핀의 품질특성

This study was carried out to investigate the quality characteristics of muffins with added Pholiota adiposa powder. Muffins were prepared with different amounts of Pholiota adiposa powder (in 0, 2.5, 5, 10, and 15% ratios to the flour quantity). For analyzing the quality characteristics during the manufacturing of muffins, the pH, moisture content, dough density, height, specific volume, baking loss, texture, color, antioxidant activity, total polyphenol content, and sensory test results were determined. As the Pholiota adiposa powder content increased, the moisture content of the muffins decreased from 26.72 to 22.56%. The hardness of the muffins was increased with increasing Pholiota adiposa powder content, with the muffins with 15% Pholiota adiposa powder the hardest among all the samples. The inner color of the muffins, particularly the L and b values, decreased with increasing powder content compared to those of the control, but the a value increased. As the Pholiota adiposa powder content increased, the antioxidant activity and total polyphenol content of the muffins also increased. In the sensory evaluation, the muffins with 5% Pholiota adiposa powder showed higher values than the control and the other samples in all aspects, showing that 5% Pholiota adiposa powder could be incorporated into muffins to meet the taste and functional needs of the consumers.

Quality Characteristics of Muffins containing Beet Powder

Quality Characteristics of Muffins containing Beet Powder

Quality Characteristics of Muffins containing Beet Powder

Quality Characteristics of Muffins containing Beet Powder

The Effects Chia Seeds as a Fat Replacer on the Physical and Sensory Characteristics of Muffins

The Effects Chia Seeds as a Fat Replacer on the Physical and Sensory Characteristics of Muffins

Quality Characteristics of Muffins Added with Mulberry Concentrate

Quality Characteristics of Muffins Added with Mulberry Concentrate

Quality Characteristics of Muffins Added with Mulberry Concentrate

Quality Characteristics of Muffins Added with Mulberry Concentrate

Quality Characteristics of Muffins with Xylitol

Quality Characteristics of Muffins with Xylitol