Rheology of Muffin Batters by Line Spread Test and Viscosity Measurements

Abstract

This work was aimed to quantify the flow properties of muffin batters by Line Spread Test (LST) and to establish a valid correlation between their line spread distance and viscosity. LST is a quick and inexpensive method for comparing relative viscosities of food slurries or a solid-liquid suspension type of food materials, like muffin batters. The rheological properties of muffin batters formulated using gluten free flours were studied. Five different combinations of rice flour and quinoa flour were studied as gluten free flour combinations. Control muffin batters were formulated using 100% wheat flour, which is a gluten positive flour. Density, pH, line spread distance and viscosity were measured for all six batter formulations including control. All tests were performed in triplicate and all data were analyzed statistically. In general, gluten free flour reduced the density and increased the acidity of muffin batters. Whereas, line spread distance was increased and viscosity was decreased with replacement of quinoa flour to rice flour in the muffin batters. A valid correlation between line spread distance and viscosity was observed. The inverse of LST in cm/sec was observed to be close to the viscosity in poise for muffin batters in this study.

Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts

“…A muffin is a wheat product, sweet, highly caloric and very popular, which is baked and usually consumed throughout the day. In recent years, it has gained the status of a “snack” and it is now consumed around the world [ 2 , 3 , 4 , 5 , 6 ]. One of the most important aspects in the development of food is its preservation, which relies, nowadays, on synthetic or artificial food additives.…”

Manufacturing approaches to making muffins of high nutritional value

“…In order to reduce the energy value of confectionery flour-based products, the formulation amount of sugar is often reduced. At the same time, additional raw materials are introduced, which contain the necessary physiological and functional ingredients for the body [10]. In this regard, in our work, we explored the possibility of reducing the amount of sugar in the formulations of muffins, when using additives, by 10.0-30.0 %.…”

“…They typically contain wheat flour, white sugar, gluten-free flour, milk powder, dry egg powder, modified starches, surface-active substances (emulsifiers) maltodextrin, flavorings, baking powders, etc. [9,10]. Such mixtures for the manufacture of muffins simplify the technology, they are easy to use, thereby making it possible to significantly expand the range of products.…”

Effect of Plant Extracts Addition on the Physico-Chemical and Sensory Properties of Biscuits

“…Weight was determined using an analytical scale, height using a ruler, and specific gravity was determined using a pycnometer. Specific gravity results were obtained by dividing the weight of the dough mass of the sample with the equal volume of water [24].…”