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Baker's Yeast as a Protein Supplement in Corn Meal Muffins 1
Author(s) -
Zabik Mary E.,
Garrison Trudy
Publication year - 1975
Publication title -
home economics research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.372
H-Index - 31
eISSN - 1552-3934
pISSN - 0046-7774
DOI - 10.1177/1077727x7500300303
Subject(s) - tenderness , flavor , food science , corn meal , meal , moisture , chemistry , organic chemistry
Quality characteristics of corn meal muffins supplemented with 10, 20, and 30 percent baker's yeast protein (BYP), based on the levels of corn meal in the formulation, were compared to those of control muffins. These characteristics included volume; percentage of moisture; tenderness determined with a shear press; and sensory evaluations for surface appearance, interior color, texture, tenderness, moistness, and flavor. The volume index of the muffins was slightly improved with higher levels of BYP supplementation. Shear values were similar for all four muffin variables; however, the percentage of moisture was progressively lower with increasing BYP supplementation. Sensory evaluations indicated that all muffins possessed similar characteristics of texture, tenderness, and moistness. Surface appearance of the muffins improved with 20 percent BYP supplementation, but color and flavor scores decreased. All muffins, however, received scores of 4 or higher on a 7‐point descriptive score card, with 7 the optimum score. Calculated protein and amino acid composition data indicated that protein quantity increased with increasing levels of BYP supplementation. The protein score for lysine increased from 70 for the control muffin to over 100 for the muffin with 30 percent BYP supplementation.