| Autor: |
Bhise, Suresh, Patel, Devesh, Dutta, Samit |
| Předmět: |
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| Zdroj: |
Agricultural Research Journal; Aug2020, Vol. 57 Issue 4, p577-589, 13p |
| Abstrakt: |
Muffins were prepared from combination of different levels of erythritol and orange peel powder. Sugar was replaced by different levels of erythritol such as 5, 10 and 15 per cent and maida replaced with different levels of orange peel powder such as 5, 7.5 and 10 per cent. The best levels of erythritol and orange peel powder were selected on the basis of baking, textural and sensory properties. Baking score for muffins prepared from 15 per cent erythritol and 7.5 per cent orange peel powder combination was maximum as well as it was accepted by sensory panel on the basis of color, appearance, hardness, flavor, taste and overall acceptability. The 15 per cent of erythritol and 7.5 per cent of orange peel powder combination was selected as best level. Calorific value of muffins incorporated with erythritol and orange peel powder (OPP) showed lower calorie content (10.12%) than the control muffins. Decrease in the moisture content of the muffins was observed in polypropylene (PP) and linear low density polyethylene (LLDPE) packing material. The sample became dry and finally became unacceptable. Water activity was found higher in control muffin than muffins prepared from OPP and erythritol. During storage period Total Plate Count and Yeast and Mold Count (cfu per g) of the muffins were not found. Under ambient conditions the muffins prepared from developed formulations remained acceptable till 21 days of storage period while muffins prepared from control formulations were not accepted by sensory panelist after 15 days of storage period. The overall acceptability of the muffins decreased under storage since they became hard due to loss of moisture [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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