UTILIZATION OF MODIFIED TAMARIND SEED GUM IN MUFFIN FORMULATION AS A FAT SUBSTITUTE
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Keywords
Fat Substitute, Muffin, Modified TSG, Energy Value, Texture
Abstract
Consumer are demanding low caloric and healthier products. This study examined the efficacy of combine ultrasonic-OSA modified Tamarind seed gum (TSG) as fat substitute in muffins. Modified TSG's stabilizing and emulsifying properties led to its adoption as an oil substitute. The physicochemical characteristics of muffin (proximate, energy value, color, specific volume and texture) were assessed with the substitution of fat at 25, 50 and 75%. A test for acceptability was also carried out. The proximate parameters were ranged between 15.35-17.40% for moisture, 0.59-0.69% for ash, 9.82-10.04% for protein, 0.94-1.11% for fiber, 6.80-15.35% for fat and 57.38-64.19% for NFE. The energy value was decreased from 317.33 to 276.33 Kcal/100g. Then, muffin’s crust and crumb color were analyzed, ranged for crust L* value from 52.63 to 60.44 while crust a* and b* value were fall between 8.72-9.04 and 13.51-14.20, respectively. Fat substitution showed no significant effect on muffin’s crumb L* and b* value while a* value ranged from 12.50 to 13.40. The muffins containing modified TSG showed lower specific volume as compared to control muffin. After this, texture analysis (hardness, springiness and cohesiveness) was carried out at 0, 7 and 14th day. Hardness, springiness and cohesiveness increased with increasing fat substitution and storage duration. As a result, overall quality score suggested that the muffins with 50% fat substitution were acceptable.
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
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Adan Naeem
Department of Food Science and Technology, Government College Women University Faisalabad, Pakistan
Rizwana Batool
Department of Food Science and Technology, Government College Women University Faisalabad, Pakistan
Saima Tehseen
Department of Food Science and Technology, Government College Women University Faisalabad, Pakistan
Zill-I-Huma Nazli
Department of Chemistry, Government College Women University Faisalabad, Pakistan