Muffins and Bagels

Cross, Nanna

doi:10.1002/9780470113554.ch15

Cited by 6 publications

(5 citation statements)

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“…A base muffin batter formulation, taken from literature (Cross, 2006) and slightly modified (Table 1), was used as reference. Baking margarine and liquid whole egg were beaten with a wire whisk attached to a N50 planetary mixer (Hobart GmbH, Offenburg, Germany) for 60 s (speed 3).…”

Section: Methodsmentioning

confidence: 99%

Effect of inulin as a fat replacer on texture and sensory properties of muffins

Zahn¹,

Pepke²,

Rohm³

2010

Int J of Food Sci Tech

130

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Efforts related to nutrient optimisation are responsible for the increasing importance of tailoring bakery product formulations. Aim of this study was to replace 50%, 75% or 100% baking fat in a muffin formulation by commercial inulin preparations and to investigate its impact on baking characteristics, texture and sensory properties of the muffins. With increasing amounts of added inulin, product moisture and crumb density increased significantly, whereas muffin volume decreased. Quantitative descriptive analysis revealed significant effects on product appearance, sensory texture properties, and smell and taste. The replacement of 50% baking fat in the formulation resulted in muffins that were comparable or slightly higher in crumb firmness. The complete elimination of baking fat with inulin and water, however, led to products, which were downgraded because of high toughness, low volume and the lack of a product-typical taste.

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Section: Methodsmentioning

confidence: 99%

Effect of inulin as a fat replacer on texture and sensory properties of muffins

Zahn¹,

Pepke²,

Rohm³

2010

Int J of Food Sci Tech

130

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“…Nowadays serious health care and social concerns regarding excess weight, has raised the importance of sugar-free products (Cross, 2007). Replacement of natural materials and artificial components has been employed to provide sweetness for the diet.…”

Section: Introductionmentioning

confidence: 99%

Influence of sugar replacement by stevioside on physicochemical and sensory properties of biscuit

Vatankhah

Garavand

Elhamirad

et al. 2015

Quality Assurance and Safety of Crops & Foods

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Physiochemical and sensory evaluation of the reduced-sugar biscuits containing 0, 50 and 100% stevioside (Stevia rebaudiana Bertoni) as sugar replacement were investigated. Results showed that the stevioside substitution in biscuit formulation had no significant effects (P<0.05) on ash, fat and protein contents of biscuit but the pH and moisture content significantly increased. Complete replacement of sucrose with stevioside reduced calorie levels up to 15% in biscuit formulation. Specific volume, volume and bulk density had no considerable change with increasing stevioside level but diameter and expansion coefficient significantly decreased. The stevioside replacement increased the thickness and water activity. Addition of stevioside in the various biscuit formulations reduced the texture hardness, while their flexibility significantly increased. Stevioside incorporation resulted in the production of lighter biscuits with higher L* and a* and lower b* colour values. Sensory evaluation of biscuits prepared with equal ratio of sugar to stevioside (50:50) exhibited the highest sensory scores for flavour, colour, taste and overall acceptability.

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“…It is generally known that the quality of muffins greatly depends on the ingredient composition or formulation. A good quality muffin is characterized as of symmetrical shape, with a golden brown color, rounded top, uniform cells in the crumb, tender and slightly moist in texture, could be easily broken apart, sweet taste, and with pleasant aroma, and aftertaste (Cross 2007). These “acceptable characteristics,” however, would differ depending on many factors including the region of the world, and culture (e.g., Europe versus Americas).…”

Section: Resultsmentioning

confidence: 99%

“…Muffins are generally expected to have slightly moist texture and mouth feel (Cross 2007). Sensory analysis revealed that dry and liquid egg formulas produced relatively dry muffins whereas the egg replacers produced more “moist” muffins.…”

Section: Resultsmentioning

confidence: 99%

A Comprehensive Evaluation of Egg and Egg Replacers on the Product Quality of Muffins

Geera

Reiling

Hutchison

et al. 2011

Journal of Food Quality

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Five muffin formulations, liquid whole egg, dry whole egg, and three commercial egg replacers, which partially replaced egg in the formulations, were evaluated to determine differences in product qualities caused by egg and egg replacers. The products were prepared following the same procedure and other ingredient compositions, except for egg or egg replacer used in the formulation. Physical product characteristics and sensory properties of the samples were evaluated. It was found that egg, as an ingredient in the muffin formulation, is critical to obtain expected product quality characteristics. None of the commercial egg replacers produced acceptable quality muffins at 100% replacement. Partial replacement of egg with commercial egg replacers changed product characteristics altering moisture retention, bulk volume, color, texture and flavor. Some of these differences, however, were not readily detected by the sensory panelists. PRACTICAL APPLICATIONS This study comprehensively evaluated the effects of egg and egg replacers on final product quality, when used in pilot‐scale muffin production. An array of tests were conducted on samples prepared according to respective ingredient manufacturers' recommendations – partially replacing egg with commercial egg replacers – to objectively evaluate the differences in quality and sensory attributes. The functionalities of each ingredient (egg replacer) in muffin formulations were interpreted based on the results obtained. The observations and results of this study would be important in selecting appropriate ingredients for muffin formulations to obtain desired product qualities.

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Muffins and Bagels

Cited by 6 publications

References 0 publications

Effect of inulin as a fat replacer on texture and sensory properties of muffins

Effect of inulin as a fat replacer on texture and sensory properties of muffins

Influence of sugar replacement by stevioside on physicochemical and sensory properties of biscuit

A Comprehensive Evaluation of Egg and Egg Replacers on the Product Quality of Muffins

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