Cakes and Muffins

Ali, Tahira Mohsin; Shaikh, Marium; Mehfooz, Tooba; Hasnain, Abid

doi:10.1007/978-3-031-40308-8_5

Cereal-Based Food Products 2023

DOI: 10.1007/978-3-031-40308-8_5

|View full text |Cite

Cakes and Muffins

Tahira Mohsin Ali,

Marium Shaikh,

Tooba Mehfooz

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 102 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Development of a new vegan muffin formulation: Assessing its quality and sensory characteristics

Kutlu,

Yılmaz,

Karabulut

2024

European Food Science and Engineering

View full text Add to dashboard Cite

This study aimed to develop a healthy and lactose-free muffin containing different levels of black chickpea flour (0%, 50%, 75%, and 100%, w/w) in the formulation while maintaining sensory appeal. Four different formulations were developed: while the control muffins contain cow milk, chicken egg, and wheat flour, the other three formulations include almond milk, aquafaba, and black chickpea flour at replacement ratios of 50% (M-1), 75% (M-2), and 100% (M-3), respectively. Results showed pH values ranging from 6.45 to 6.95 for batter and 6.76 to 7.10 for baked muffins, with dry matter content between 63.71% and 65.54%, and baking loss between 8.89% and 12.22%. Calorie values were highest in M-0 (330.69 kcal/100 g), reduced to 272.83-269.72 kcal/100 g with the addition of chickpea flour, aquafaba, and almond milk. Muffin height and volume decreased insignificantly in M-1, M-2, and M-3 compared to reference muffins (P>0.05). The uniformity index, volume, symmetry index, and volume index significantly decreased with chickpea flour addition (P<0.05). Sensory evaluation showed no statistically significant differences in overall acceptance among muffin samples (P>0.05). Overall, this demonstrates the potential to create sensorially pleasing vegan muffins by replacing traditional ingredients with alternatives like black chickpea flour, aquafaba, and almond milk.

show abstract

Development of a new vegan muffin formulation: Assessing its quality and sensory characteristics

Kutlu,

Yılmaz,

Karabulut

2024

European Food Science and Engineering

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Cakes and Muffins

Cited by 1 publication

References 102 publications

Development of a new vegan muffin formulation: Assessing its quality and sensory characteristics

Development of a new vegan muffin formulation: Assessing its quality and sensory characteristics

Contact Info

Product

Resources

About