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Effects of selected emulsifiers, enzymes and a carbohydrate‐based fat substitute on physical and sensory characteristics in a low‐fat muffin
Author(s) -
Conforti Frank D.,
Smith Pamela M.
Publication year - 1998
Publication title -
journal of consumer studies and home economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 0309-3891
DOI - 10.1111/j.1470-6431.1998.tb00719.x
Subject(s) - food science , chemistry , carbohydrate , starch , moisture , tartaric acid , diacetyl , enzyme , biochemistry , organic chemistry , citric acid
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).