Selected emulsifiers, enzymes, and a fat substitute were incorporated into a standard muffin recipe, and their effects were compared to a full fat counterpart. Physical and sensory data were reported at the 0.01 significance level.

Physical tests indicated no significant differences (p>0.01) among crust “L” and “b” values, specific gravity, water activity, and staling rate after 48 hours storage. The control muffin had a significantly (p<0.01) more yellow crumb, was significantly (p<0.01) less firm, and contained less moisture (p<0.01). The versions containing SSL and DATEM were less firm (p<0.01) and retained slightly more moisture (p<0.01) than the other reduced fat muffins. The control muffins and the versions containing SSL and DATEM were significantly (p<0.01) greater in volume than the other reduced fat muffins. Fat and DATEM were found to prolong retrogradation at a significantly (p<0.01) slower rate than in the other versions after 24 hours storage.

Sensory results indicated no significant differences (p>0.01) in perceived adhesiveness. The muffins containing only the fat substitute and enzymes were rated with a significantly (p<0.01) darker crust color and (p<0.01) aftertaste than the other versions. The control muffin was significantly (p<0.01) moister, and contained a larger crumb (p<0.01) than the other versions. The control muffin was significantly (p<0.01) less cohesive. The results obtained from the data indicated that there were similarities and differences between the reduced fat versions and the control.