Muffin Batter Research Articles

Validation of a Simulated Commercial English Muffin Baking Process to control Salmonella Contamination

A validation study was conducted to investigate the effect of the English muffin baking process to control Salmonella contamination and to study the thermal inactivation kinetic parameters (D- and z-values) of Salmonella in English muffin dough. The unbleached bread flour was inoculated with 3 serovar Salmonella cocktail (Salmonella serovars viz., Newport, Typhimurium, and Senftenberg), and dried back to its preinoculated water activity levels with 7.46 ± 0.12 log CFU/g of Salmonella concentration. The Salmonella inoculated flour was used to prepare English muffin batter and baked at 204.4°C (400°F) for 18 min and allowed to cool at ambient air for 15 min. The English muffins reached 99 ± 0°C (211.96 ± 0.37°F) as their maximum mean internal temperature during baking. The pH and aw of English muffin dough were 5.01 ± 0.01 and 0.947 ± 0.003, respectively. At the end of the 18−min baking period, the Salmonella inoculated English muffins recorded a more than 5 log CFU/g reduction on the injury-recovery media. The D-values of 3 serovar cocktails of Salmonella at 55, 58.5, and 62°C were 42.0 ± 5.68, 15.6 ± 0.73, and 3.0 ± 0.32 min, respectively; and the z-value was 6.2 ± 0.59°C. The water activity (aw) of the English muffin crumb (0.947 ± 0.003 to 0.9557 ± 0.001) remained statistically unchanged during baking, whereas the aw of the muffin crust decreased significantly (0.947 ± 0.003 to 0.918 ± 0.002) by the end of 18 min of baking. This study validates and documents the first scientific evidence that baking English muffins at 204.4°C (400°F) for 18 min acts as an effective kill step by controlling Salmonella population by >5 log CFU/g.

Development of fiber-enriched muffins using pomegranate peel powder and its effect on physico-chemical properties and shelf life of the muffins.

Pomegranate peel is a by-product from the pomegranate processing industries and is a rich source of dietary fibers and bioactive compounds. It has good antioxidant and antimicrobial properties. In the present study, the effects of substitution of refined wheat flour with pomegranate peel powder (PPP) at a rate of 2%, 4%, 6%, 8% and 10% on the physico-chemical and sensorial properties as well as on the oxidative and microbial stability of muffins were investigated. A significant reduction in specific volume (1.99 to 1.57 cm3 g-1 ), weight loss (11.73 to 10.14 g 100 g-1 ) and an increase in crumb hardness (633.06 to 2311.5 g) of muffins were observed on addition of PPP. Moreover, the nutritional value was improved by a significant increase in the fiber content (4.39 to 10.66%), total phenols (0.443 to 48.53 mg GAE 100 g-1 ), antioxidant activity (75.94% to 99.36%), calcium (200.33 to 294.33 mg 100 g-1 ), potassium (227.33 to 425.33 mg 100 g-1 ) and magnesium (96.33 to 288.33 mg 100 g-1 ). The pasting and rheological properties of muffin batter showed a significant decrease in the final and peak viscosity, as well as increase in storage, loss and complex modulus. The muffin samples were organoleptically acceptable up to a level of 8% PPP. Free fatty acid content, peroxide value and microbial count of the muffin with 8% PPP were significantly lower compared to the control sample and more oxidatively and microbially stable for a storage period of 21 and 28 days at ambient and refrigerated temperatures, respectively. The present study provides the opportunity to use PPP as functional ingredients and natural preservative in the preparation of muffins. © 2023 Society of Chemical Industry.

Assessment of Dry Heating, Water Rinsing, and Baking on Concentrations of the Opium Alkaloid Noscapine in Poppy Seeds.

Limited information is available on methods to reduce concentrations of the opium alkaloid noscapine in poppy seeds. A series of experiment were conducted using poppy seeds to evaluate the impact of thermal treatments, water rinsing, and baking on noscapine concentrations. A sample set of commercially available poppy seeds (n=15) was screened for noscapine using liquid chromatography-tandem mass spectrometry. The mean and median noscapine concentrations for poppy seed samples above the limit of quantitation (LOQ) was 89.9 and 28.4 mg kg-1, respectively. Six out of 15 samples were less than the LOQ. Poppy seed samples containing a mean noscapine concentration of 121 mg kg-1 were subjected to dry heat treatments ranging from 120-200 °C and a 5 min rinse with water. Baking experiments were also done by incorporating the poppy seeds into a muffin batter and baking in an oven at 200 °C. The dry heat treatment experiments showed that noscapine degraded at 160-200 °C, with a 50% loss of noscapine observed after 3.44 ± 0.46 min at 200 °C. Although the mean concentration of noscapine decreased when a muffin containing poppy seeds was baked at 200 °C for 16 min, these changes were not statistically significant (P>0.05). Rinsing the poppy seeds with water did not have a significant effect on noscapine concentrations. Together, these data allow for better characterization of potential dietary exposure to noscapine and indicate that certain thermal treatments can be effective for reduction of noscapine in poppy seeds.

Development of Gluten‐Free Muffins made from Breadfruit and Unripe Plantain Flours

AbstractInclusion of breadfruit (BF) and unripe plantain (UP) in gluten‐free muffins was investigated along with a 1:1 BF/UP blend muffin and compared to controls made with gluten‐free rice (RI) or traditional wheat (WH) flour. The alternative flours had a 10% higher fibre content than WH and 2%–4% higher than RI flours. Muffin batter viscosity of RI and WH was initially much lower (3‐10 times) than UP, BF and BF/UP blend batter. Additionally, starch gelatinisation temperature was increased by 4%–14% for batter made from BF or UP flours, which can provide structural benefits to baked muffins. Muffins made with BF/UP were the hardest (34.7N), followed by BF (31.7N) and RI muffins (30.7N), with UP (28.4) and WH muffins (26.9N) being the softest. Interestingly, overall acceptability of gluten‐free muffins showed that both BF/UP and BF flour muffins scored significantly higher than UP and RI muffins indicating their commercial potential.

Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days

Foodborne pathogens like Salmonella and Escherichia coli O121 can endure the harsh low water activity (aw) environment of wheat flour for elongated periods of time and can proliferate when hydrated for baking or other purposes. This study determined the survivability and thermal tolerance (D- and z-values) of Salmonella and Escherichia coli O121 in wheat flour and muffin batter (prepared from inoculated flour on the days of analyses) during the storage period of 360 days. The Salmonella and E. coli O121 studies were conducted as two independent experiments. Both studies were designed as randomized complete block with three replications as blocks. All experimental data were analyzed using one-way ANOVA and Tukey's test in Minitab® software, and P ≤ 0.05 was considered significant. The wheat flour was spray inoculated individually with 7-isolate Salmonella or 3-isolate E. coli O121 cocktail and then dried back to the original aw levels. On each analysis day, inoculated wheat flour (~5 g) or muffin batter (~2.5 g) was placed inside the TDT disks, heat treated at set temperatures in hot water baths, and sampled at predetermined time intervals for determining the survival microbial population. The population of E. coli O121 and Salmonella cocktails in wheat flour at day 1 were 7.6 ± 0.18 and 7.8 ± 0.07 log CFU/g, respectively, which decreased to 2.0 ± 0.40 and 2.8 ± 0.59 log CFU/g on day 360, respectively. The D-values of Salmonella and E. coli O121 cocktails in inoculated flour and muffin batter prepared from inoculated flour (on the day of analysis) were determined on days 1, 30, 90, 180, 270, and 360 [given enough surviving bacterial population (~3 to 4 log CFU/g) was present in the flour]. The population of Salmonella and E. coli O121 in wheat flour decreased by 5.0 and 5.6 log CFU/g, respectively, during the storage period of 360 days. The D70°C, D75°C, and D80°C values of Salmonella in wheat flour remained similar during the storage period. Whereas, for E. coli O157:H7 in wheat flour, the D70°C value decreased from 20.3 ± 2.82 to 7.1 ± 2.82 min, and D75°C decreased from 10.2 ± 2.14 to 2.7 ± 0.27 min, during the storage period of 180 days. The z-values of Salmonella or E. coli O157:H7 remained similar during the storage period. The D- and z-values from this research can be employed for validation of thermal process to ensure safety of wheat flour.

Chickpea Protein Isolation, Characterization and Application in Muffin Enrichment

The aim of this study was to enhance the nutritional value and the functional characteristics of muffins by enriching with chickpea protein isolate, while keeping their rheological characteristics. Chickpea Protein isolate (CPI) was prepared by alkaline solubilization (pH 11), followed by isoelectric precipitation at pH 4.5. SDS-PAGE revealed three subunits with molecular weights of 47, 30 and 85 kDa; representing the globulin fractions, legumin-like and vicilin-like proteins. Maximum protein solubility (83.32%) was obtained at pH 11. CPI exhibited an emulsifying activity index of 25.17 m2 g-1, emulsion stability index of 14.09 min. The foaming capacity and stability were 62% and 94.49%, respectively. Water and oil absorption were 3.65 and 2.30 mL g-1, respectively. CPI was added to muffin batter at 0, 2.5, 5, 7.5 and 10%. CPI fortifieded muffins showed reduction in moisture content, which influenced texture profile analysis through increasing hardness, gumminess and chewiness values. Additionally, both protein content and protein digestibility of muffins increased to 22.2 and 94.08%, respectively. CPI-enriched muffins were darker (lower L) with yellowish crumbs (higher b). Finally, preliminary sensory evaluation showed high consumer acceptance for CPI-enriched muffins.

Physicochemical and retrogradation properties of low‐fat muffins with inulin and hydroxypropyl methylcellulose as fat replacers

Inulin and hydroxypropyl methylcellulose (HPMC) at 0.2 and 8% were evaluated as fat replacements in low-fat muffins. The viscosity of the muffin dough decreased from 903 cP in full-fat muffins (C1) to 377 cP in low-fat muffins (C2). The viscosity increased with 8% inulin (L2, 740 cP) or 0.2% HPMC (H1, 1332 cP). With increasing amounts of inulin, hardness decreased, whereas the opposite effect was found with HPMC. The hardness of L2 (8.66 N) and H1 (9.74 N) was not significantly different from C1 (8.25 N). Substitution with inulin or HPMC decreased the rate of retrogradation (n: 1.56–3.16) compared to C2 (3.22), except for 8% HPMC (5.28). In oiliness evaluated by the sensory panel, L2 (3.66) and H1 (3.62) had a better mouthfeel than C2 (2.82), which was next to C1 (5.13). Inulin and HPMC seemed to work as a fat replacers in low-fat muffins. However, different fat replacers need to be adjusted for the optimal amount. The addition of inulin at 8% or HPMC at 0.2% to low-fat muffins was found to produce acceptable qualities that were similar to those of full-fat muffins. Practical applications A muffin is a type of bread containing 50% fat to provide a smooth and soft texture. Two different carbohydrate-based fat replacements (inulin and HPMC) were evaluated in low-fat muffins. As the fat was reduced from 23% to 7%, the viscosity of the muffin batter decreased and the hardness of the muffin increased. Inulin or HPMC improved the viscosity of the batter and the hardness of the muffins as well as the sensory qualities. However, it is important to determine and use the optimal amount of different fat substitutes. Adding a large amount (8%) of inulin or a small amount (0.2%) of HPMC to low-fat muffin was found to be acceptable and can be widely applied.

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of the baked product. Muffins were formulated by replacing 25%, 50%, 75%, and 100% of sucrose by agave syrup (AS) and partially hydrolyzed agave syrup (PHAS), and by adding xanthan gum and doubled quantities of leavening agents. Rheological and microstructural properties of batter during baking were analyzed over the range of 25–100 °C. In the muffins, the structure, texture, color, and sensory acceptance were studied. The combination of agave syrup with xanthan gum and doubled quantities of leavening agents affected (p < 0.05) rheological and microstructural properties of the batters and textural properties of the low-sucrose muffins compared to the controls. The increase in agave syrup levels resulted in a darker crumb and crust. Sensory evaluation showed that AS-75 and PHAS-75 were the best alternatives to the control samples. Our results suggest a plausible substitution of up to 75% of sucrose by agave syrup in preparation of muffins, with physical and sensorial characteristics similar to those of their sucrose-containing counterparts.

Drug abuse amongst adolescent learners in a previously disadvantaged township in two Gauteng secondary schools

ABSTRACTThis study explores drug abuse amongst adolescent learners in a previously disadvantaged township in two Gauteng secondary schools. It employed an inductive research approach with a phenomenological research paradigm. Furthermore, a qualitative research approach was implemented utilizing interviews and document analysis as data collection methods. In addition, Life Orientation (LO) teachers and adolescent learners in two Gauteng secondary schools, Non-Governmental Organizations (NGOs), were purposefully selected to participate in the study. Moreover, an inductive content analysis using open coding and axial coding was applied to decode data collected during the interview process. Bronfenbrenner’s Bio-Ecosystem was used to strengthen the arguments of this study. The findings indicated that drug abuse amongst adolescent learners is a major forecaster in drug abuse amongst adolescent learners. Furthermore, it was found that marijuana is the most used drug amongst adolescent learners. Marijuana is also disguised in muffins called “space muffins.” It is mixed in a muffin batter and baked as muffins. It also came to light that it is better for adolescent learners to eat space muffins than smoke it to still their hunger. Adolescent learners who are tested positively for drug use are sent to NGOs centers for rehabilitation. However, there are no qualified teachers employed at the NGOs to ensure that their education continues uninterrupted when they are sent there for rehabilitation. This causes them to have a huge academic backlog when they return to school after their rehabilitation program. Some adolescent learners also relapse after the rehabilitation program had been completed. They then return to the same neighborhood where their drug addiction started and result in relapses.

Comparison of survival and heat resistance of Escherichia coli O121 and Salmonella in muffins

This study was conducted to validate a simulated commercial baking process for plain muffins against E. coli O121 (isolated from the recent illness outbreak associated with flour), and compare the thermal inactivation parameters (D- and z-values) of cocktails of four isolates of E. coli O121 and three serovars of Salmonella (Newport, Typhimurium, and Senftenberg) in muffin batter. Flour samples were spray inoculated with the E. coli O121 or Salmonella cocktails, dried back to the pre-inoculation weight to achieve ~7 log10 CFU/g, and used to prepare muffin batter. For the muffin baking validation study using E. coli O121, muffin batter was baked at 375 °F (190.6 °C) oven temperature for 21 min followed by 30 min of ambient cooling. The E. coli O121 population decreased by >7 log10 CFU/g in muffins by 17 min of baking, and was completely eradicated after 21 min of baking and ambient cooling. The D-values of E. coli O121 and Salmonella cocktails in muffin batter at 60, 65 and 70 °C were 42.0 and 38.4, 7.5 and 7.2, and 0.4 and 0.5 min, respectively; whereas the z-values of E. coli O121 and Salmonella were 5.0 and 5.2 °C, respectively.

The Effect on Starch Pasting Properties and Predictive Glycaemic Response of Muffin Batters Using Stevianna or Inulin as a Sucrose Replacer

Different levels of sugar replacers (inulin or Stevianna and Stevianna) are used in two muffin batter recipes differing in sugar:flour ratios. The properties of these sugar replacers are linked to differences in batter viscosity, starch gelatinization, and in vitro predictive glycemic response of batters. The replacement of sugar with Stevianna has no significant effect on the viscosity of the batter or the starch gelatinization. Replacement of 50% or more of the sugar with inulin increased batter viscosity. The starch gelatinization properties were altered with the incorporation of inulin. Batters incorporating Stevianna and cocoa powder has significantly different viscosity compared to the batters incorporating Stevianna without cocoa powder. In vitro starch hydrolysis of the batters illustrate that the inclusion of inulin or Stevianna significantly reduce the rate and extent of carbohydrate hydrolysis doing digestion.

Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives

Lemon grass (LG) is found to be effective in retarding mould growth. Spices such as clove and cinnamon (CC) have good antioxidant and antimicrobial properties. Muffins were prepared using synthetic (calcium propionate/potassium sorbate) and natural-preservatives namely LG (0.1, 0.2, and 0.3%), and CC mix in the ratio of 1:1 (CC 1, 2, and 3%). However, addition of natural ingredients/preservatives increased the viscosity of muffin batter from 113,600 (centipoise, cP) (control) to 124,000 cP (samples). Sensory evaluation showed that addition of 0.2% LG and 2% CC had acceptable overall quality. Although total aerobic mesophilic count (1.67–2.19 log CFU/g), yeast and mould count (1.13–2.34 log CFU/g) were not much different in all the samples throughout the storage. The visible mould growth was observed on the 24th day of storage in muffins containing either natural or synthetic preservatives. Pathogenic organisms such as Escherichia coli and Salmonella were absent in all the muffins. Practical applications Lemon grass, clove, and cinnamon can be used as natural preservatives in muffins, and the muffins can be stored up to 24 days without mould growth. However, there is more beneficial health effects for the consumers with naturally added preservatives those who care about the shelf life.

Validation of the baking process as a kill-step for controlling Salmonella in muffins

This research investigates the potential risk of Salmonella in muffins when contamination is introduced via flour, the main ingredient. Flour was inoculated with a 3-strain cocktail of Salmonella serovars (Newport, Typhimurium, and Senftenberg) and re-dried to achieve a target concentration of ~8logCFU/g. The inoculated flour was then used to prepare muffin batter following a standard commercial recipe. The survival of Salmonella during and after baking at 190.6°C for 21min was analyzed by plating samples on selective and injury-recovery media at regular intervals. The thermal inactivation parameters (D and z values) of the 3-strain Salmonella cocktail were determined. A ≥5logCFU/g reduction in Salmonella population was demonstrated by 17min of baking, and a 6.1logCFU/g reduction in Salmonella population by 21min of baking. The D-values of Salmonella serovar cocktail in muffin batter were 62.2±3.0, 40.1±0.9 and 16.5±1.7min at 55, 58 and 61°C, respectively; and the z-value was 10.4±0.6°C. The water activity (aw) of the muffin crumb (0.928) after baking and 30min of cooling was similar to that of pre-baked muffin batter, whereas the aw of the muffin crust decreased to (0.700). This study validates a typical commercial muffin baking process utilizing an oven temperature of 190.6°C for at least 17min as an effective kill-step in reducing a Salmonella serovar population by ≥5logCFU/g.

Thermal Properties of Batter and Crumb Structure of Muffin Incorporated with Persea americana Puree

ABSTRACTThe feasibility of Persea americana (avocado) puree as fat replacer was studied by manipulating the levels of avocado puree incorporation (0%, 25%, 50%, 75%, and 100%) in muffins. Avocado incorporation elevated the endothermic peaks and melting enthalpy of muffin batter. However, no significant different (p > 0.05) was observed on crumb texture between control and samples incorporated with avocado puree. Further scanning onto the muffin crumb showed that poor protein matrix formed due to higher avocado incorporation. Full avocado substitution (100%) in crumb muffin significantly (p < 0.05) reduced the firmness by 28.57% and increased the springiness by 21.12% in muffin samples.

Replacement of Wheat Flour by Chickpea Flour in Muffin Batter: Effect on Rheological Properties

AbstractThe effect on rheological properties of muffin batter of replacing wheat flour (WF) with chickpea flour (CF) was studied by using viscoelastic and steady‐state shear tests to characterize the physical structure and predict both processing and batter performances. CF was used to replace WF in the batter partially (25, 50, 75% w/w) or totally (100% w/w, i.e., CF‐based gluten‐free muffin batter), and compared with a control made only with wheat (100% WF batter). Viscoelasticity and rebuild time decreased significantly with the increase in the percentage of WF replacement. Gluten‐free muffin batter had the highest viscosity after shearing reflecting a trend toward a dilatant flow behavior associated with higher intermolecular aggregation interactions due to higher protein content. Rheological properties of the batters are dominated by the starch and protein contents present in the formulations. Replacement of WF by CF also increased the number of air bubbles which were smaller.Practical ApplicationsGluten‐free muffins should resemble those made from WF, overcoming problems of quality defects and low nutritional value. Potential for use of CF in gluten‐free muffins is related to its high protein content, playing a healthy and functional role. Formulation of gluten‐reduced and gluten‐free muffins involves studying batter rheology and resulting baked product characteristics. Various CF‐based muffin batters were formulated and rheologically characterized under small and large deformations to attain insights of structural status and mechanical behavior. Higher WF batter viscoelasticity is related to higher starch content, whereas higher CF batter viscosity after shearing correlated well with higher protein content. CF with starch content adjusted to the level of WF could decrease differences in rheological properties of batters. CF helped to incorporate air into the batter, which is essential for achieving appropriate final volume and spongy texture.

홍삼박 분말을 첨가한 머핀의 품질 특성

This study evaluated the quality characteristics of muffins added with different amounts (0%, 3%, 6%, or 9%) of red ginseng marc powder. The specific gravity of red ginseng marc muffin batter significantly increased with increasing amounts of red ginseng marc powder (P<0.05). Weight and baking loss rate of muffin were not sig- nificantly different from those of the control. Volume, height, and pH of muffins significantly decreased when amounts of red ginseng marc powder increased (P<0.05). The moisture contents of muffins added with red ginseng marc powder increased with increasing amounts of red ginseng marc powder. The lightness and yellowness of muffins and dough increased as concentration of red ginseng marc powder increased. Redness decreased as concentration of red ginseng marc powder increased. DPPH radical scavenging activity of muffins increased with an increase in the concentration of red ginseng marc powder. The hardness, gumminess, and chewiness decreased with increasing red ginseng marc powder concentration. Adhesiveness, springiness, cohesiveness, and resilience increased with addition of powder. Sensory test revealed no significant differences in color, texture, and mouthfeel between the muffin samples. Therefore, red ginseng marc powder can be incorporated into muffins up to 6% to improve functional quality of red ginseng marc and minimize changes in quality. Futhermore, this study proposes the possibility of development of various products using red ginseng marc.

Fiber enriched reduced sugar muffins made from iso-viscous batters

The application of dietary fiber produced from fruit or vegetable by-products in baked foods is of growing interest for the food industry, providing the possibility for delivering reduced energy/sugar products. The aim of this study was to analyze the potential of sucrose replacement by a combination of rebaudioside A and wheat, apple or pea fiber, and the respective influence on batter and product characteristics. The main focus was on the production of muffins from batters with similar viscosity, the formulation of which was realized by the adaption of water levels in the recipes. Small strain oscillatory measurements of muffin batter with temperature sweeps from 25 to 100 °C revealed that thermally induced structure modifications caused by protein denaturation and starch gelatinization were delayed with increasing replacement of sucrose by fiber. Volume, water activity and crumb firmness increased and in vitro starch digestion decreased with increasing level of fiber incorporation and sugar replacement. Sucrose replacement of 30% by wheat fiber and rebaudioside A resulted in products close to the reference muffin.

Barnyard millet based muffins: Physical, textural and sensory properties

Barnyard millet (Echinochloa frumentaceae) is an underutilized cereal, which is rich in dietary fiber and minerals, and may find potential application in bakery products such as muffins. This study investigated the effects of barnyard millet flour on muffin quality parameters by the progressive replacement of refined wheat flour (RFW) in the muffin formulations with barnyard millet (cv. VL Madira 172) flour (BMF). The pasting properties of RWF and flour blends, specific gravity of muffin batter, texture profile analysis (TPA), physical, and sensory properties of muffins were analyzed. The instrumental data indicated that the specific gravity of the batter increased while weight, baking height and hardness of muffin samples decreased with increasing proportion of BMF in flour blends. All the muffin samples, including muffins prepared from BMF only, were well accepted by the panelists during sensory evaluation. The muffins prepared from BMF only provided a comparatively higher fiber (2.1 g/100 g) and mineral content (1.75 g/100 g) than RFW muffins (0.14 g/100 g and 0.69 g/100 g, respectively). The microbiological data revealed that the quality of muffin sample was unaffected by addition of BMF during the 15 days storage period either at refrigerated or at ambient temperature.

Cellulose ether emulsions as fat replacers in muffins: Rheological, thermal and textural properties

Sunflower oil, butter and two types of sunflower oil cellulose ether emulsions were used as fat sources in a muffin formulation. The advantage of employing these emulsions is that the final fat content in the muffin formulation is reduced to 49%. The viscoelastic and the calorimetric properties associated with the starch gelatinization of the muffin batter were investigated. In the baked muffins, height, crumb bubble size and instrumental texture were analysed.The butter batter's viscoelastic properties differed the most from the other batters. Although the butter batter exhibited the highest elastic predominance at room temperature, it was observed to decrease during heating. In the oil and the cellulose emulsion batters, on the other hand, an increase in elasticity was observed during heating. The cellulose emulsions induce a highly significant decrease in the starch gelatinization temperature, in comparison with both the oil and butter batters. The oil muffins are the highest and their texture is the most highly aerated. Both the height and crumb bubble size of the cellulose emulsion muffins were found to lie between those of the oil and the butter muffins. Sensory acceptability of the emulsion muffins was slightly lower, which could be associated with their harder texture.

Effects of Wheat Grass Powder Incorporation on Physiochemical Properties of Muffins

Wheat grass powder contains various antioxidant compounds and has excellent antioxidant activity. Wheat grass powder was added at 0, 2.5, 5.0, and 7.5% levels by replacing wheat flour to make muffins namely control, WG2.5, WG5.0, and WG7.5. The viscosity in the muffin batter, hardness, chewiness, protein, total dietary fiber, ash, and total phenolic content of baked muffins increased with increasing wheat grass powder levels. The volume, cohesiveness, springiness, and color (L, a, b values) of samples showed a reverse trend. Sensory testing of WG7.5 showed lower acceptability while WG5.0 had the maximum score (8.4) as compared to other levels.