Effect of milk fat (white butter) and vegetable fat (Shortening) on the sensory, colour and textural attributes of Eggless muffins
Bhopal Singh, Ashish Kumar Singh, Rekha Rani, A Debnath and PN Raju
Muffins are sweet bakery products characterised by good taste and soft spongy texture which was attributed to the function of fat in combination with emulsifier and egg. Fat play most important role in the flavour and texture of the muffins. Fat from either milk origin (butter) or vegetable origin (shortening) or both in combinations were used for the study. Samples were evaluated for sensory, instrumental colour and textural attributes. It was observed that the best muffins were prepared by using 16% shortening alone in combination with other ingredients. Although the difference was not significant (p>0.05) compared to control but the samples prepared with shortening scored maximum for sensory attributes as well as desired colour and textural attributes values.
How to cite this article:
Bhopal Singh, Ashish Kumar Singh, Rekha Rani, A Debnath, PN Raju. Effect of milk fat (white butter) and vegetable fat (Shortening) on the sensory, colour and textural attributes of Eggless muffins. Pharma Innovation 2017;6(4):140-144.